A revelatory, redemptive, and “wild...juicy” (Rolling Stone) memoir from the lead guitarist of the legendary hard rock band Def Leppard—the first ever written by one of its members—chronicling the band’s extraordinary rise to superstardom and how they maintained it for three decades. Meet Phil Collen. You may know him as the lead guitarist in Def Leppard, whose signature song “Pour Some Sugar on Me” is still as widely enjoyed as when it debuted in 1988. Maybe you’ve heard of him as the rock star that gave up alcohol and meat more than twenty-five years ago. Most likely you’ve seen him shirtless—in photos or in real life—flaunting his impeccably toned body to appreciative female fans. But it wasn’t always like this. Collen worked his way up from nothing, teaching himself guitar from scratch and slogging it out in London-based pub bands for years; that is, until Def Leppard formed and transformed from unknowns to icons, from playing openers in near-empty arenas to headlining in those same stadiums and selling them out every night. But as Collen discovered, true overnight success is a myth. Like the other band members, he had to struggle and fight his way to the top; in the end, he says, “our work ethic saved us.” Just as it still does. Adrenalized is an amazing underdog tale featuring a bunch of ordinary working-class lads who rose to mega-stardom, overcoming incredible obstacles—such as drummer Rick Allen losing an arm in a car crash and the tragic death of guitarist Steve Clark, Phil’s musical soul mate. Featuring personal, never-before-seen photos of Collen and his band mates on stage and off, Adrenalized is a fascinating account of the failures, triumphs, challenges, and rock-solid dedication it takes to make dreams come true.

revelatory and redemptive memoir from the lead guitarist of the legendary band Def Leppard--the first book ever written by one of its members--chronicling the band's rise to superstardom and how they've maintained it for three decades. Maybe you've heard of Phil Collen as the rock star who gave up alcohol and meat more than twenty-five years ago. Most likely you've seen him shirtless--in photos or in real life--flaunting his impeccably toned body to appreciative female fans. But it wasn't always like this. Collen worked his way up from nothing, teaching himself guitar from scratch as a teenager by imitating his heroes. He slogged it out in London-based pub bands for years, long before Def Leppard transformed from unknowns to icons, from playing openers in near-empty arenas to headlining in those same stadiums. But as Collen discovered, true overnight success is a myth. Like the other band members, he had to struggle and fight his way to the top; in the end, he says, "our work ethic saved us." This is Collen's story--an underdog tale featuring a bunch of ordinary working-class lads who rose to mega-stardom, and an account of the failures, triumphs, challenges, and rock-hard dedication it takes to make dreams come true.--Adapted from book jacket.

Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Today, meat is processed with salt, colour fixing ingredients, and seasonings in order to impart desired palatability traits to intact and comminuted meat products. Products intermediate to these categories are sectioned, or chunked and formed meats. There are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. Meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose, dextrose, or corn syrup and seasonings. The salt content of processed meats varies 1 to 12%, according to the type of product. Many intact and comminuted, cured meat products are smoked to impart a desirable smoked flavour and colour. The smoking process many also include a drying or cooking cycle, depending on the product. Canned meats may be processed to be commercially sterile or semi preserved. The objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. However, the process does not kill the spores of all heat resistant bacteria. Frozen meat can be kept at low temperatures for many months. Freezing and subsequent thawing produce changes in the structure of meat that affect its physical properties. If meat is frozen very rapidly at low temperatures, the ice crystals are small and form within the fibers. The drip loss upon thawing is generally greater in slow frozen than in quick frozen meat. Freeze drying meat extends shelf life and reduces weight. The meat is readily defrosted by immersing in water before cooking. Under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention. The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio chemical alterations. Packaging protects foodstuffs during processing, storage and distribution from contamination by dirt (by contact with surfaces and hands), microorganisms (bacteria, moulds, and yeasts), parasites (mainly insects), toxic substances (chemicals), influences affecting colour, smell and taste (off odour, light, oxygen), loss or uptake of moisture. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. Some of the fundamentals of the book are meat product, simultaneous flavouring and tenderizing, synthetic flavouring, preservation: moisture retention and surface protection, antimicrobial treatment, antioxidant application to freeze dried meats, packaging and handling for storage and transportation, continuous steam cooking of ground meat, activators of natural proteolytic enzymes, isotonic enzyme solution with specific activity, inactivation of enzymes with high pressure, etc. The origin of meat processing is lost in antiquity but probably began when primitive humans first learned that salt is an effective preservative and that cooking prolongs the keeping quality of fresh meat. This book includes the processing of fresh meats, the different curing agents, method of curing, smoking and manufacturing of various meat products such as sausages, canned meat, cured and smoked meats etc. The book is very useful for entrepreneurs, technocrats and those who want to venture in to this field. TAGS All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Best small and cottage scale industries, Book of Meat and Meat Processing, Book on Meat Processing and Preservation, Business guidance for Meat processing, Business Plan for a Startup Business, Business Plan for Small Meat Plant, Business start-up, Complete book on meat processing, Cured meat cuts, How to Cure Meat, How to Start a Meat processing industry?, How to Start a Meat Production Business, How to start a successful Meat processing business, How to Start Meat Processing Industry in India, How to Start Meat Processing Industry, Livestock Processing, Meat and Poultry, Meat Based Profitable Projects, Meat Based Small Scale Industries Projects, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat processing Business, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat Processing Projects, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Modern small and cottage scale industries, Most Profitable Meat Processing Business Ideas, Packaging of fresh and processed meat, Poultry and meat packaging, Processed Meat and Meat Preservatives, Processing Meat and Livestock, Processing of meat and meat products, Profit from Production Beef Processing, Profitable small and cottage scale industries, Profitable Small Scale Meat processing industry, Project for startups, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Science of Poultry and Meat Processing, Setting up and opening your meat processing business, Small Scale Meat Processing, Small Scale Meat Processing Projects, Small scale Meat production line, Small scale sausage production, Small Start-up Business Project, Start up India, Stand up India, Starting a Meat Processing Business, Start-up Business Plan for Meat processing, Startup ideas, Startup Project, Startup Project for Meat processing, Startup project plan, Ways to Preserve Meat

Educational technology is an indispensable element of teaching. Teacher educators need knowledge and skills to design and successfully implement technology-enhanced learning. In today's world, most people must continuously improve their abilities and information levels to encounter the challenges of lifestyle. The current era of the 21st century is the data and innovation (IT) time. Each viewpoint of life has got to be synonymous with science and advancement. All over the world, information in all ranges is making tremendous advances. Information and innovation are right now being utilized within the field of education to create effective and interesting instruction and preparation for both understudies and teachers. The term “technology” within the 21st century is a critical issue in many fields, including instruction. This is since innovation has become the interstate information development in numerous countries. Nowadays, the application of technology has experienced progress and has changed our social designs that totally alter the way people think, work, and live. As a component of this, schools and other instructive teaching approaches ought to plan understudies to live in an “information society” to consider ICT support in their instructive programs. “Technology could be a crucial portion of teaching today’s students and it is utilized at whatever point conceivable within the classroom so that it moves forward the large learning environment.” Students will also get acquainted with innovation since they will utilize it in the future. A great educator not only provides proper ways for students to plan successfully but also motivates them to utilize their abilities in developing their country. This is often the crossover strategy of instructing in which ICT is being utilized for instructing learning circumstances. The combination of both the words “techno” and “pedagogy” implies weaving the innovations into the instructing learning preparation. It needs to consciously recognize the intervening learning environment in order to simplify and clarify the data transmission process to the greatest extent. Hence the thought of the Publication of the Edited book entitled “Essentials of Techno-pedagogy” to make available the rudiments concerning Techno-Pedagogy. This collection includes innovative research and enticing ideas which would tickle the palate of the specialist, the teacher and the curious reader.