Faculty

Livestock products quality control

Product development / Livestock products processing

Livestock products packaging and sensory evaluation

Animal Byproducts Technology

RESEARCH EXPERIENCE

1. Conducted research work as part of M.V.Sc., degree programme on “Development of low sodium, high dietary fibre functional restructured buffalo meat loaves fortified with calcium, vitamin C and E” at Division of Livestock Products Technology, Indian Veterinary Research Institute, Deemed University, Izatnagar (U.P.) India.
2. Conducted research work as part of Ph.D., degree programme on “Development of low-sodium functional carabeef patties by utilizing bioactive compounds’ at Veterinary College and Research Institute, Namakkal, TANUVAS, Chennai, India
3. Conducted Various Projects at Department of LPT and MTU, CVAS Mannuthy, KVASU

ACQUIRED TECHNICAL SKILLS

Livestock products quality control

Evaluation of various physico/chemical and functional/rheological quality parameters for livestock products, Evaluation of different processed meat and milk quality parameters, Evaluation of various fresh meat quality parameters, Meat inspection using molecular tools, Isolation and identification of food borne pathogens by conventional microbiological techniques, Working knowledge on estimation of residues in meat and meat products.

Product development / Livestock products processing

Preparation of various processed meat products such as nuggets, patties, sausages, meat balls, meat pickles, meat rolls etc, and preparation of various traditional and processed milk products such as butter, ghee, butter oil, paneer, cheese, cream, khoa, lassi, ice-cream etc, Can individually handle livestock products processing equipments for product development and analytical equipments, Can individually handle the laboratory equipments meant for estimation of different livestock products quality parameters.

Livestock products packaging and sensory evaluation

Aerobic and vacuum packaging of meat and meat products, Well trained in sensory evaluation of meat and meat products, Sound knowledge on sensory evaluation techniques.

Animal Byproducts Technology

Flaying of hides and skins - flaying techniques. Operation of rendering plant and yields of finished products. Well trained in estimation of proximate composition of meat meal, bone meal and meat cum bone meal.  Estimation of iodine value and peroxide value of fats, calcium and phosphorus from bone meal and meat meal/carcass meal. Can individually Prepare casings and their grading. Processing of pet food. Shearing of wool and its physical  characteristics.

1. S. R. Ahmad, B. D. Sharma, A. Irshad, Rajiv R. Kumar, O. P. Malav, Suman Talukder, 2020. Effect of aerobic storage conditions on the quality of functional restructured buffalo meat fillets enriched with natural sources of dietary fibers and antioxidant components. J Food Process Preserv. 2020;00:e15072 (IF- 2.19)
2. Rajiv Ranjan Kumar, B. D. Sharma, Sanjod Kumar Mendiratta, O. P. Malav, S. Talukder and Irshad A.2016. Efficacy of Peanut Paste as Functional Component in Premium Mutton Nuggets: Peanut-Based Functional Meat Products Journal of Food Processing and Preservation 41(3).  (IF- 2.19)
3. S. Prajwal, V.N. Vasudevan, T. Sathu, A. Irshad, C. Sunanda, Kuleswan Pame, P. Gunasekaran and P. Poobal 2019. Characterization of meat from three Indian native cattle breeds and cross-bred cows. Indian Journal of Animal Research.2019.(53):1113-1117. (IF- 0.440)
4. Irshad A., B. D. Sharma, S. R. Ahmad, S. Talukder, O.P. Malav and Ashish Kumar. (2016). Effect of incorporation of calcium lactate on physiochemical, textural and sensory properties of restructures buffalo meat loaves. Veterinary World. 9(2) 151-159.  (Journal Impact IF of Veterinary World  2.108)                      
5. Ashish Kumar, S. K. Mendiratta, Arup Ratan Sen, G. Kandeepan, Suman, Talukder, Heena Sharma, Arvind Soni, A. Irshad , ans Sanjay Kumar. (2015). Preparation and storage stability of meat spread developed from spent hens, Veterinary World. 8(5) 651-655.  (Journal Impact IF of Veterinary World  2.108)                      
6. Talukder, S., Mendiratta, S.K., Soni, A., Singh, T.P., Chhangte, L., Kumar, R.R., Goswami, M., Malav, O.P. and A, Irshad. (2015), "Development and quality characterization of mutton snack", Nutrition & Food Science, Vol. 45 No. 6, pp. 873-882. (IF Score- 1.37)
7. Malav, O.P., Sharma, B.D., Kumar, R.R., Talukder, S., Ahmed, S.R. and A., I. (2015), "Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder", Nutrition & Food Science, Vol. 45 No. 4, pp. 542-563. https://doi.org/10.1108/NFS-03-2015-0019 https://doi.org/10.1108/NFS-04-2015-0041 (IF Score- 1.37)
8. O.P. Malav, B.D. Sharma, R.R Kumar, S. Talukder, S.R. Ahmed and A. Irshad (2016). Quality characteristics and storage stability of functional mutton patties incorporated with red kidney bean powder. Indian Journal of small ruminants, 22(1): 83-91
9. Ahmad, S.R., Sharma, B.D. and Irshad, A. (2014). Quality of Restructured Buffalo Meat Fillets Extended with Hydrated Barley. Journal of Meat Science., 9(2): 56-60.
10. Subhashis Mohapatra, Geeta Chauhan, Suman Talukder, Irshad A., Durga Prasad Das, Sanjay Kumar and Ashish Kumar (2014) Effects of incorporation of refined vegetable oil and vege-salt on quality characteristics of milk nugget : A novel dairy product.
11. Sutha M., Gawdaman G., Irshad A. and Sureshkumar S. (2015). A Study on Sales Pattern of Pork Meat at Primary Market Centre near Chennai Metropolitan. International Journal of Livestock Research., 5(2): 72-77.
12. Prajwal, S., Vasudevan, V., Sathu, T., Irshad, A., & Sunanda, C. (2017). Characterization of Buffalo Meat Using Principal Component Analysis. International Journal of Livestock Research, 7(7), 251-260.
13. Prajwal, S., Vasudevan, V.N., Irshad, A., Sathu, T., Gunasekaran, P., Kuleswan, P.   and   Poobal, P.   (2017)   Prediction of sensory tenderness of beef muscles having different collagen characteristics using Warner-Bratzler shear force. Int. J. Environ. Sci. Technol., 6(2): 1123-1133.
14. Vasudevan,   V.N.,   P. Kuttinarayanan, T. Sathu, Irshad,   A. and Prajwal,   S.,   (2017) Foreleg Angle in Pig Carcasses as Potential Indicator of Degree of Rigor Development and Meat Quality. J. of Meat Sci. 12(2): 63-65.
15. Gunasekaran, P., Sathu, T., P. Kuttinarayanan, Vasudevan, V.N., Irshad, A., Kuleswan, P.   and   Prajwal, S., (2017)   Effect of different levels of glycogen on physico chemical and sensory characteristics of barbecued chicken. J. of Veterinary and Animal Sciences, 48(2): 59-64.
16. Kuleswan, P., Sathu, T., P. Kuttinarayanan, Vasudevan, V.N., Irshad, A., Gunasekaran, P., and   Prajwal, S., (2017) Development and evaluation of pet kibbles using meat cum bone meal. J. of Veterinary and Animal Sciences, 48(1): 9-14.
17. Prajwal, S., Vasudevan, V., Sathu, T., Irshad, A., Nayanakumar SR & K. Pame. (2017). Antibiotic residue in food animals: Causes and health effects. The pharma innovation, 6(12), 01-04.
18. Om Prakash Malav, B. D. Ranjan Kumar, Suman Talukder,S Ahmed, Irshad A. 2018. Economics of Preparation of Mutton Patties Incorporated with Bioactive Rich Plant Materials,International Journal of Livestock Research 8(5):1
19. Prajwal, S., Vasudevan, V.N., Sathu, T., Irshad, A., C. Sunanda, Pame Kuleshan, Gunasekaran, P., and   Poobal, P.   (2018)   characterization of beef from cross bred cows using Principal component analysis. J. of Meat Science, 13(1): 18-24.
20. Shalima Shukoor A., Vasudevan VN, Sunil B, Sathu T, Irshad A., Anil KS, 2018. A comparative evaluation of fatty acid profiules of rendered buffalo fat and soybean oil, Indian Journal of Natural Sciences, 8 (49)
21. M.C .Ajith, Sathu T , V.N. vasudevan, B.Sunil, A .Irshad, TV. Aravindakshan, Sharon . species identification of fresh and cooked meat based on PCR-RFLP  technique. J.Vet.Anim.Sci.2018: 49(2) 34-39 .
22. V. Sefna, A. Irshad, K. J. Arun Sankar, A. T. Lakshmi and V. N. Vasudevan 2019. The Use of Chlorine Dioxide Solution as an Effective Decontaminant for Broiler Chicken Carcass International Journal of Livestock Research 9(8).
23. Pavan, M., T Sathu, B. Sunil, V.N. VAsudevan., A Irshad and Silpa Sasi, 2019. Effect of different level of Natural Antioxidant Aloe vera in instand functional chicken noodles. IJCMS. 8(10): 1850-1857
24. S. Kiran Kumar,V. N. Vasudevan, S. Prajwal, T. Sathu, A. Irshad C. Sunanda, S. Silpa and M. Pavan. 2020. Physico-chemical and structural attributes of meat from young and spent buffaloes,Journal of veterinary and anial sciences 51(2):164-169.
25. Silpa S. Sathu T., Sunsnda C. Pavan M., Vasudevan V. N. Irshad A. and Kiran K. S. 2020. Effects of jackfruit powder on the physico-chemical attributes of poultry meat cocktail nuggets. Journal of veterinary and anial sciences.51(2): 108-114.
26. P. Sivakumar, S. Sureshkumar, V.Chanirasekaran, K. Sivakumar, N. Murali and A. Irshad. 2020. Microbiological quality evaluation of aerobic and vacuum packed broiler chicken carcass under different frozen temperature storage. Journal of entomology and zoology studies. 8(6):1047-1052.
27. Khan Sharun, CK Faslu Rahman, Bosco Jose, Irshad A, Kuldeep Dhama, Ruchi Tiwari and Alfonso J. Rodriguez-Morales, 2020. Ivermectin for COVID-19: a broad-spectrum veterinary endectocide with antiviral activity, Journal of Food and Animal Sciences 1 (2020) : 01- 06.
28. S.Maya, A. R. Sreeranjini, C. Leena, N.S. Sunilkumar, K.B. Sumena and Irshad, A., 2020. Developmental morphometry and allometry of spinal cord. Journal of Food and Animal Sciences 1 (2020) : 07-12.
29. G. Rajarajana, R. Annal Villi, B. Mohan and A. Irshad. 2020. Optimization of enrichment levels of vitamin D in Ice cream. Journal of Food and Animal Sciences 1 (2020): 28 – 32.
30. J. Abraham and Irshad A., 2020. Anxieties, concerns and facts about meat consumption and health. Journal of Food and Animal Sciences 1 (2020) : 66 – 80.
31. S. Maya, A. R. Sreeranjini, C. Leena, N.S. Sunil Kumar, K.B. Sumena and Irshad, A. 2020. Histology, lectin histochemistry and ultrastructure of interdigital gland in crossbred sheep. Journal of Food and Animal Sciences 1 (2020) : 112 – 116.
32. G. Rajarajan, R. Annal Villi, B. Mohan and A. Irshad. 2020. Quality and sensory evaluation of ice-cream fortified with calcium. Journal of Food and Animal Sciences 1 (2020) : 131 – 135.