Animal sourced foods for developing economies: preservation, nutrition, and safety

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Content: ContentsSeries Preface ...................................................................................................................................viiPreface...............................................................................................................................................ixEditors ...............................................................................................................................................xiContributors ................................................................................................................................... xiiiChapter 1 The Role of Food Security and Nutrition to Meet Consumers' Requirements inthe Developing World ...................................................................................................1Mohammad Sohaib, Aman Ullah, Ayesha Zafar, and Sana Tahira SaleemChapter 2 Contribution of Animal Origin Foods in the Human Diet......................................... 21Amna Sahar and Ubaid ur RahmanChapter 3 Animal Tracing: A Basis for Branding Animal Origin Foods in the Market ............ 43Bernd HallierChapter 4 Processing, Storage, and Transportation of Milk Products ........................................ 55Farwa Tariq, Aysha Sameen, Tayyaba Tariq, and Mariam AizadChapter 5 Processing, Storage, and Transportation of Meat and Meat Products .......................77Rituparna Banerjee, Arun K. Verma, B. M. Naveena, and V. V. KulkarniChapter 6 Biotechnological Approaches for Improving Quality and Safety of AnimalOrigin Foods ............................................................................................................ 119Bushra Ishfaq, Mariam Aizad, and Rizwan ArshadChapter 7 Fish Processing, Storage, and Transportation .......................................................... 135Muhammad Ammar Khan, Huijuan Yang, and Asghar Ali KambohChapter 8 Animal Origin Foods as Functional Foods .............................................................. 161Faqir Muhammad Anjum, Fakiha Mehak, and Asna ZahidChapter 9 Bioactive Compounds from Animal Origin Foods .................................................. 177Muhammad Rizwan TariqChapter 10 Bioactive Components from Milk and Milk Products ............................................. 187Saima RafiqChapter 11 Safety and Quality Aspects of Animal Origin Foods ..............................................207Tahir Zahoor, Atif Liaqat, and Nehdia AzharChapter 12 Strategies for Improving the Quality of Animal Origin Foods ...............................225Sana Mehmood, Muhammad Issa Khan, and Hira ShakoorChapter 13 Issues and Policies to Promote Animal Origin Food Consumption ........................ 237Muhammad Issa Khan, Hira Shakoor, and Sana MehmoodChapter 14 Animal-Source Foods in Human Nutrition .............................................................. 259Aamir Shehzad, Asna Zahid, Sana Mehmood, and Sajeela AkramChapter 15 Nutritional and Safety Aspects of Animal-Based Irradiated Foods ........................269Muhammad Yasin, Aurang Zeb, and Ihsan UllahChapter 16 Poultry and Livestock Production for Foods ............................................................289Shaihid-ur-Rehman and Salim-ur-RehmanIndex ..............................................................................................................................................305