Dr. R. K. Jaiswal discusses the principles and methods of preserving meat, emphasizing the importance of preventing spoilage. Topics include drying, freeze-drying, salting, curing, low and high-temperature preservation, and more. The article explores historical practices, modern techniques, and the

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Carcass evaluation and grading are vital processes in the marketing and merchandizing of livestock carcasses. Dr. R. K. Jaiswal, a knowledgeable Asstt. Prof.-cum-Jr. Scientist, delves into the significance of evaluation, dressing percent, carcass length, back fat thickness, ribbing, loin eye area, a

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Delve into the fascinating history, classification, and consumer acceptance of sausages in this detailed study by Dr. R. K. Jaiswal. Learn about the various types of sausages based on chopping, cooking, smoking, water content, curing, and fermentation. Discover the characteristics and examples of fr

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