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It is the need of the hour to awake and aware the all concerned persons including students and faculty to improve the aforementioned prevalent situations of the country. Prevention of postharvest loss of meat in terms of both quantity and quality is indirectly increasing of meat production. This is possible only if the persons involved directly/or indirectly should have knowledge about the meat production, processing, preservation, packaging and marketing safely of meat and meat products till it reaches the consumer table. The students and teachers are at foundation level for this. Keeping in view the above matter, very sincere efforts were made by the author to publish this book "Text Book on Meat Science".
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