Principles of Meat Technology, 2nd Edition, has been prepared and changed to meet the most recent needs of veterinary professionals and is wholly based on the most recent course-curriculum of the Veterinary Council of India. With the addition of the previous version, all of the topics covered in the VCI syllabus for the Meat Science course have been illustrated and thoroughly explored. For the meat processing sector and those with an interest in the topic, the updated reference materials and current scientific information on the issue will be of great benefit. This book covers a wide range of topics, including processing, preservation, packaging, standards, and biotechnological applications in this specialised industry with contemporary breakthroughs for fresh meat and aquatic foods.This edition of the book will be used to convey knowledge, skills, and updated information to familiarise veterinary science students. It is also because every book has been updated with the most recent information and developments. The topics covered in the VCI syllabus are quite thoroughly documented, especially the meat structure, product quality, handling, and processing. Therefore, the authors are hopeful that the materials, scientific information, and language used in this edition of the book will aid in the understanding of meat science by students studying veterinary science, food science, and technology, fish technology, meat technologists, academicians in this field, technicians working in the industry, and those who process animal and fish products.