Meat Technology Unit, Mannuthy
(Centre of Excellence in Meat Science and Technology) and
Human Resource Development Centre in Meat Science & Technology – (HRDC-MST)
Introduction
Considering the importance of meat in human nutrition, the Kerala Agricultural University had conceived the idea of developing a modern Meat Plant capable of undertaking the responsibilities of teaching, research and extension, almost two decades ago. However, the dream came true in 1992, when infrastructure facilities were created for a multi species abattoir, meat processing unit and necessary laboratories. The unit soon developed modern facilities, which were fully utilized for providing practical hands on training to veterinary students, unemployed youth, entrepreneurs and veterinary officers under Continuing Education Programme. Several externally aided projects were undertaken by the unit including the establishment of a Carcass Utilization Plant with financial support from Ministry of Agriculture, Government of India.
Regular production, processing and marketing of meat and meat products lead to interaction with the public, State Agricultural Universities, Veterinary Officers, Local body authorities and Animal Husbandry Department. The Meat Technology Unit, Mannuthy was later recognized as Department of Livestock Products Technology in 1994. Several HRD training programmes were developed and implemented which attracted the attention of several universities, State Animal Husbandry Departments, NGO’s and private agencies. Several important research activities are undertaken by the scientists of this centre, the results of which are extremely useful to the Indian Meat Industry. The facilities and manpower developed were the first of its kind under universities in India leading to the ICAR recognizing this unit as Centre of Excellence in Meat Science and Technology in 2001 . Department of Livestock Products Technology and Meat Technology Unit started offering the MVSc programme in 2004 and PhD programme in 2011.
The importance of developing Indian meat sector towards an efficient and organized activity to utilize livestock resources to provide meat and by-products of human utility to the growing population needs has been realized. With this challenging backdrop, Kerala Veterinary and Animal Sciences University has visualized the need for establishing an exclusive human resource development centre on meat science and technology. Human Resource Development Centre in Meat Science & Technology – (HRDC-MST) was established at Mannuthy campus, Thrissur in the year 2020.
Vision, Mission & Core Values of Meat Technology Unit
VISION
We envision the transformation of the organization into a global training and knowledge hub in meat science and technology
MISSION
Catalyze holistic development of meat sector in the country through sustainable technologies, professional training, entrepreneurship facilitation and knowledge dissemination.
CORE VALUES
Mandate of Meat Technology Unit
Objectives of Centre of Excellence in Meat Science and Technology & HRDC - MST
The objective of this unit include the development of various technologies that would improve the quality of production, processing, marketing, hazard analysis and byproduct utilization and environment management.
I. Research:
II. Training & Human Resource Development:
III. Production:
IV. Quality Assurance Laboratory for Livestock Products (QALLP):
1. Setting up of Meat Quality Assurance Laboratory for Livestock Products for the use of Food Safety and Standard Authority of India (FSSAI) and Animal Husbandry Department (AHD) to ensure the hygiene and safety of the meat and meat products
Faculty and Staff in Position
Sl No. |
Category |
Numbers |
Details |
---|---|---|---|
1 |
Professor and Head |
1 |
Dr. B Sunil |
2. |
Associate Professor |
1 |
Vacant |
3. |
Assistant Professors |
4 |
Dr. V. N. Vasudevan Dr. T. Sathu Dr. Irshad A. |
4. |
Farm Supervisor |
1 |
Mrs. Biji K R |
5. |
Office Assistant |
1 |
Mrs. Surya P. |
6. |
Class IV |
2 |
Mr. Kunhan K Mr. Sureshkumar K. |
7. |
Processing Associates |
5 |
On contract |
8. |
Laborer |
2 |
Permanent Labourer |
9. |
Others Office Staff |
3 |
On contract |
Exclusive Facilities available :
Achievements :
RESEARCH AND DEVELOPMENTS
I. Externally Aided Projects (Completed)
Sl. No |
Title |
Project Leader |
Amount (in Lakhs) |
---|---|---|---|
1 |
Strengthening of Meat Technology unit,Post Graduate Diploma Programme(Govt.ofKerala) |
Dr.J Abraham |
10 Lakhs |
2 |
Establishment of Carcass Utilization plant (Agriculture Ministry,Govt.ofIndia) |
Dr.J Abraham |
170.99 |
3 |
Centre of Excellence in Meat science &Technology(NATP,ICAR,Govt.of India) |
Dr.J Abraham |
214.62 |
4 |
Processing of Pork,Broiler &Eggs(NATP,ICAR,Govt.ofIndia) |
Dr.P. Kuttinarayanan |
15.54 |
5 |
Collaborative Research on Meat Irradiation (FTD-BARC) |
Dr.P. Kuttinarayanan |
3.95 |
6 |
Production of Safe And Quality Meat And Meat products Employing Gamma Radiation(BRNS-BARC,DAE) |
Dr.P. Kuttinarayanan |
39.80 |
7 |
Establishment of cold –chain facility and Renovation of Meat Technology Unit ICAR Govt.of India |
Dr.P. Kuttinarayanan |
35.00 |
8 |
Collaborative Research for Testing Efficiency of certain Herbal Extracts in Meat and Meat products - M/sSynthite Ltd,Kolechery,Kerala,India |
Dr.P. Kuttinarayanan |
20.06 |
9 |
Development of Affordable Biodegradable Dermal Substitutes and further utilization of these as Dermal scaffolds in creating Tissue Engineered skinDRDO.New Delhi,Ministry of Defence,Govt.of India |
Dr.P. Kuttinarayanan |
151.73 |
Total |
661.69 |
Externally Aided Projects (Ongoing)
Sl. No |
Title |
Project Leader |
Amount (in Lakhs) |
---|---|---|---|
1 |
Development of Biomass Briquettes Using Slaughter House Waste (ATMA, Govt.ofKerala) |
Dr.V. N. Vasudevan |
10.00 |
II. State Plan Projects (Completed)
Sl. No. |
Title |
Project Period |
Amount |
---|---|---|---|
1. |
Establishment of an ISO certified centre for production of wholesome meat and value-added meat products utilizing culled and unproductive animals |
2013-14 |
47.00 |
2. |
Renovation of dry rendering plant at meat technology unit for increasing production efficiency |
2014-15 |
26.00 |
3. |
Development and quality analysis of certain novel shelf stable meat products |
2014-15 |
47.00 |
4. |
Technology Development for mechanized manufacturing of Indian meat products for adaptation by micro, small and medium entrepreneurs |
2015-16 |
10.00 |
5. |
Preparation and physico-chemical characterization of acellular bovine omental matrices |
2015-16 |
10.00 |
6. |
Effects of processing methods on the collagen characteristics of buffalo meat |
2015-16 |
7.00 |
7. |
Establishment of an ISO 22000: 2005 FSMS certified facility for production of wholesome meat and meat products at Meat Technology Unit |
2015-16 |
30.00 |
8. |
Establishment of an ISO 22000: 2005 FSMS certified facility for production of wholesome meat and meat products at Meat Technology Unit (Cont…) |
2016-17 |
18.00 |
9. |
Development and quality analysis of certain novel shelf stable meat products |
2016-17 |
6.00 |
10. |
Development of computer aided designs of abattoirs and meat processing plants for entrepreneurship and outreach Programmes |
2016-17 |
5.00 |
11. |
Development of technology for cleaning, deodorizing, tenderizing and enhancing keeping quality of tripe for commercial application |
2016-17 |
5.00 |
12. |
Standardization of packaging technique for fresh and processed meat and poultry for medium scale entrepreneurial adoption |
2017-18 |
10.00 |
13. |
Technology development for value added ready to eat egg, chicken, egg-chicken products for adoption on a cottage scale production |
2017-18 |
10.00 |
12. |
Identification and extraction of active colouring compound for imparting natural colour to various value-added meat products |
2018-19 |
15.00 |
13. |
Waste management by recovery and utilization of byproducts and waste from slaughter house and poultry processing unit |
2018-19 |
15.00 |
14. |
Establishment of an ISO certified facility for production of wholesome meat and meat products |
2018-19 |
100.00 |
Total |
361.00 |
Training Programmes
CENTRE FOR HUMAN RESOURCE DEVELOPMENT IN MEAT SCIENCE AND TECHNOLOGY - (CHRD MST)
1. TRAINING TO STAFF OF LOCAL BODIES AND PRIVATE INSTITUTIONS
Training programmes for the staff of local bodies, NGOs and private institution from different states, who are engaged in meat inspection, slaughterhouse management, environment hygiene and public health.
Objectives
Awareness on abattoir management, design, wholesome meat production, meat inspection, hygienic collection, storage and treatment of abattoir by products, condemned materials and effluent treatment.
Duration : One day to one week
2. ENTREPRENEURSHIP DEVELOPMENT PROGRAMMES
EDP organized for the entrepreneurs from different states of India.
Objectives
· Create awareness about meat processing and value addition among SHG / Entrepreneurs / youngsters
· Provide knowledge about government schemes and programmes
· Make a aware about emerging issues that could change or enhance the meat industry in the technology and the environment and how to leverage them
Duration : One to Three days
3. IN-PLANT TRAINING TO FOOD TECHNOLOGISTS
We provide excellent training on various fields such as abattoir management, wholesome meat production, meat inspection, hygienic collection, storage and treatment of abattoir by products, condemned materials and effluent treatment to Food Technology Students in India.
Duration : One to Six Months
4. STIPENDIARY TRAINING PROGRAMMES ON MEAT PROCESSING
The acute shortage of trained manpower in the field of Meat Trade in Kerala and India is a major drawback for wholesome meat production and modernization of slaughterhouses. Operation and routine maintenance of meat processing equipments, overhead rail, refrigeration plant and other plant machinery are essential for the hygienic production of meat and meat products. MTU has been conducting hands-on Stipendiary Training Programmes to address these requirements since 1993.
SI. No. |
Name of training |
Qualification |
Stipend per month |
Duration |
---|---|---|---|---|
1. |
Meat processing cum plant operation |
VHSE Animal Husbandry/Dairying |
Rs. 5500/- |
2 years |
2. |
Wholesome meat production & meat processing |
VHSE Animal Husbandry/Dairying /SSLC |
Rs. 4500/- |
1 years |
3. |
Meat plant operation & maintenance |
ITI/ VHSE in refrigeration & air conditioning/ VHSE Animal Husbandry/Dairying |
Rs. 5500/- |
1 years |
Training syllabus
5. TRAINING FOR FACULTY AND STAFF FROM ALL OVER INDIA
Faculty and staff from the department of LPT and VPH of various veterinary colleges, DRDO and DFRL etc., usually undergoing the training programme.
Objectives
i. Training to Veterinarians on recent developments in Meat Science and Technology
ii. Quality management of abattoirs and meat processing plant
iii. Environmental management and byproducts utilization
Duration : One to Two Weeks
6. TRAINING ON MEAT ANALYSIS AND QUALITY MANAGEMENT FOR FOOD SAFETY OFFICIALS
The booming global food industry offers opportunities for Food Business Operators to produce and sell safe food for domestic and export market. For those responsible for quality assurance and regulating food safety, food analysis poses a challenge. Meat and Food analysis is an integral part of Implementation of FSSA and catering to the requirement for Food Analysts, food safety audit and accredited laboratories.
Training syllabus
· Quality - control, assurance and management in meat industry
· Handling of hazardous chemicals and biological samples
Duration: Three days to one weeks
Number of Trainees/ Entrepreneurs/ Skilled manpower trained (as on 1/1/2020)
Sl. No. |
Trainees |
Number |
---|---|---|
1. |
UG |
2,183 |
2. |
PG |
45 |
3. |
PhD |
4 |
4. |
Veterinarians |
635 |
5. |
FSSAI |
15 |
6. |
Entrepreneurs |
310 |
7. |
Outside state Vets & Entrepreneurs |
25 |
8. |
Butchers |
160 |
9. |
Nursing Students |
3,236 |
10. |
Diploma |
12 |
10. |
Others |
760 |
Total |
7,385 |
List of Meat and Meat Products
SL.No |
Products |
---|---|
1 |
Fresh Chilled Buffalo Meat 1kg |
2 |
Fresh Chilled Buffalo Meat 500g |
3 |
Buffalo 1kg |
4 |
Buffalo 500g |
5 |
Fresh Buffalo Curry Bones, 500g |
6 |
Premium Fresh Buffalo 1kg |
7 |
Premium Fresh Buffalo 500g |
8 |
Beef/Buffalo Tripe (on demand) 1kg |
9 |
Fresh Prime Beef cuts 500g |
10 |
Beef 1 kg |
11 |
Fresh Chilled Beef 1kg |
12 |
Veal 1 kg |
13 |
Beef Minced (Keema) 500 g |
14 |
Beef Cubed 1 kg |
15 |
Beef Cutlet 200 g |
16 |
Beef Sausage 250 g |
17 |
Beef Curry 250 g |
18 |
Beef Pickle 150 g |
19 |
Beef Fry 200 g |
20 |
BDF 100 g |
21 |
Beef Smoked 120 g |
22 |
Premium Fresh Beef 500 g |
23 |
Beef Tripe (on Demand) |
24 |
Pork 1 kg |
25 |
Fresh Chilled Pork I Kg |
26 |
Pork Low Fat 500 g |
27 |
Pork Sausage 250 g |
28 |
Pork Pickle 150 g |
29 |
Ham 200gm |
30 |
Pork Fry 200 g |
31 |
Cocktail Sausage 250 g |
32 |
Bacon Rashers 250 g |
33 |
Pork Breast Bone Chopped 1 kg |
34 |
Mutton 1Kg |
35 |
Mutton Curry cut-500 g |
36 |
Mutton Curry 250 g |
37 |
Goat Head 1 Pkt |
38 |
Goat Feet 1 Pkt |
39 |
Goat Head & Feet |
40 |
Goat Tripe 1 no. |
41 |
Rabbit Meat 1 kg |
42 |
Duck Kuttanad 1 kg |
43 |
Broiler Duck 1 kg |
44 |
Broiler Duck Curry Cut- 500 g |
45 |
Turkey 500 g |
46 |
Quail Dressed 500 g |
47 |
Quail Egg Pickle 150 g |
48 |
Chicken Broiler 1kg |
49 |
Chicken Cutlet 200 g |
50 |
Chicken Sausage 250 g |
51 |
Chicken Curry Cut- 500 g |
52 |
Chicken Tikka 100gm |
53 |
Chicken Pickle 150 g |
54 |
Spent Chicken 1kg |
55 |
Spent Chicken Curry Cut |
56 |
Chicken Fry 100 g |
57 |
Chicken Samusa (1Pkt) |
58 |
Chicken Nugget(200g) |
59 |
Egg & Chicken Roll |
60 |
Fresh Chilled Spring Chicken (2 Nos) |
61 |
Fresh Chilled Spring Chicken 1 No (Frozen) |
62 |
Fresh Spring Chicken 1 No (Chilled) |
63 |
Egg Bhurji (200 g) |
64 |
Breakfast Omelet (200 g) |
65 |
Beef Omelet (250 g) |
66 |
MCB Meal FEED 2 kg pkt |
67 |
MCB Meal FEED 5 kg pkt |
68 |
MCBM Fertilizer 2 kg pkt |
69 |
MCBM Fertilizer 5 kg pkt |
70 |
MCBM Fertilizer 25 kg Bag |
71 |
MCBM Fertilizer 50 kg Bag |
72 |
Rendered Fat 1 kg (< 20 kg) |
73 |
Bile 1 kg |
74 |
Aerobic compost (25 kg) |
Research activities
Top 12 achievements
Academic activities
COURSES –UNDERGRADUATE, POSTGRADUATE, DOCTORAL, OTHERS
UNDERGRADUATE COURSES
|
||
---|---|---|
Sl No. |
Course Title |
Credit hours |
1 |
LPT 312: Abattoir Practices and Animal Products Technology |
1+1 |
2 |
LPT 321: Meat Science |
1+1 |
POSTGRADUATE COURSES |
||
---|---|---|
Sl No. |
Course Title |
Credit hours |
1 |
LPT-601: FRESH MEAT TECHNOLOGY |
1+1 |
2 |
LPT-602: MEAT PROCESSING, PACKAGING, QUALITY CONTROL AND MARKETING |
2+1 |
3 |
LPT-603: POULTRY AND FISH PRODUCTS TECHNOLOGY |
2+1 |
4 |
LPT-604: EGG AND EGG PRODUCTS TECHNOLOGY |
1+1 |
5 |
LPT-605: ABATTOIR AND DPOULTRY PROCESSING PLANT PRACTICES |
1+1 |
6 |
LPT-606: SLAUGHTER HOUSE BYPRODUCTS TECHNOLOGY |
2+1 |
7 |
LPT-607: PROCESSING AND MARKETING OF WOOL |
2+1 |
8 |
LPT-608: MARKET MILK PROCESSING AND DAIRY PLANT PRACTICES |
2+1 |
9 |
LPT-609: QUALITY CONTROL OF MILK AND MILK PRODUCTS |
1+1 |
10 |
LPT-610: TECHNOLOGY OF MILK PRODUCTS |
2+1 |
11 |
LPT-611: BIOTECHNOLOGY OF FOODS OF ANIMAL ORIGIN |
1+1 |
12 |
LPT-612: INPLANT TRAINING (NON CREDIT) |
0+2 |
13 |
LPT-691: MASTER’S SEMINAR |
1+0 |
14 |
LPT-699: MASTER’S RESEARCH |
20 |
DOCTORAL COURSES
|
||
---|---|---|
Sl No. |
Course Title |
Credit hours |
1 |
LPT-701: ADVANCES IN ABATTOIR PRACTICES AND ANIMAL BYPRODUCTS UTILIZATION |
2+1 |
2 |
LPT-702: ADVANCES IN FRESH AND PROCESSED MEAT PRODUCTS TECHNOLOGY |
3+1 |
3 |
LPT-703: ADVANCES IN POULTRY PRODUCTS TECHNOLOGY |
2+1 |
4 |
LPT-704: ADVANCES IN MILK AND MILK PRODUCTS TECHNOLOGY |
3+1 |
5 |
LPT-705: ADVANCES IN QUALITY CONTROL OF LIVESTOCK PRODUCTS |
2+0 |
6 |
LPT-706: BIOTECHNOLOGICAL TECHNIQUES AND PROCESSES IN ANIMAL PRODUCTS |
1+1 |
7 |
LPT-791: DOCTORAL SEMINAR I |
1+0 |
8 |
LPT-792: DOCTORAL SEMINAR II |
1+0 |
9 |
LPT-799: DOCTORAL RESEARCH |
45 |
OTHERS |
||
---|---|---|
Sl No. |
Course Title |
Credit hours |
1 |
DPP 18 : POULTRY PROCESSING AND EGG QUALITY |
1+1 |
Student Projects/Thesis/Dissertations (MVSc/PhD/MS/MSc)
S No |
Adm. no |
Name of the Student |
Degree |
Title of the thesis |
Advisor name |
Year of passing |
---|---|---|---|---|---|---|
1 |
Dr. O.T. Thankachan |
PG Diploma (Meat Processing Technology) |
Hygienic processing technique for quality pig casing manufacture |
Dr. George T. Oommen |
1997 |
|
2 |
Dr. G. Jayachandra Kamath |
PG Diploma (Meat Processing Technology) |
Shelf life of marinated rabbit meat |
Dr. P. Kuttinarayanan |
1997 |
|
3 |
Dr. M. Anilkumar |
Post graduate Diploma in (Meat Processing Technology) |
Effect of marination and polyphosphate on quality improvement of spent layer meat |
Dr. J. Abraham |
1997 |
|
4 |
2004-13-08 |
Dr. P. Jenifer |
MVSc |
Low dose gamma irradiation on the keeping quality of minced beef |
Dr. P. Kuttinarayanan |
2006 |
5 |
2004-13-28 |
Dr. Vivek A.K |
MVSc |
Effects of pre-slaughter stress on irradiation on physico-chemical qualities of meat |
Dr. P. Kuttinarayanan |
2006 |
6 |
2004-13-23 |
Dr. Rana raj V.R. |
MVSc |
The effect of low dose gamma radiation on the quality of intermediary moisture pet food |
Dr. P. Kuttinarayanan |
2006 |
7 |
2004-13-24 |
Dr. Kavitha Rajagopal |
MVSc |
Tenderization of buffalo meat by calcium chloride marination |
Dr. George T. Oommen |
2006 |
8 |
2004-13-22 |
Dr. Paulson Joseph |
MVSc |
Determination of residues of carbofuran and its metabolites in tissues of buffaloes and ducks |
Dr. George T. Oommen |
2006 |
9 |
2005-13-133 |
Dr. Naseera A.P |
MVSc |
Quality and shelf life of low fat restructured turkey meat loaf |
Dr. George T. Oommen |
2007 |
10 |
2005-13-135 |
Dr. SalkeDinkerBabanrao |
MVSc |
Preservation of meat cutlet employing gamma radiation under different packaging system |
Dr. P. Kuttinarayanan |
2007 |
11 |
2006-13-121 |
Dr. Shijin A |
MVSc |
Effect of hurdle technology chitosan and gamma irradiation on quality parameters of chicken fry |
Dr. P. Kuttinarayanan |
2008 |
12 |
2007-13-138 |
Dr. Ahire Girish Sureshrao |
MVSc |
Effect of curry leaves (Murraya sp.) and pepper mint (Menth asp.) paste on shelf life of irradiated chicken tikka |
Dr. P. Kuttinarayanan |
2009 |
13 |
2007-13-135 |
Dr. Selva Kumar P. |
MVSc |
Effect of pork skin collagen as a fat replacer in low fat frankfurter |
Dr. George T. Oommen |
2009 |
14 |
2007-13-126 |
Dr. Sonika S |
MVSc |
Shelf life of irradiated rabbit meat under aerobic and vacuum packaging |
Dr. P. Kuttinarayanan |
2009 |
15 |
2008-13-133 |
Dr. GovandePremanandLaxmanrao |
MVSc |
Formulation of low fat beef burger with fat replacers |
Dr. George T. Oommen |
2010 |
16 |
2008-13-127 |
Dr. Rani Chacko |
MVSc |
Quality analysis of dried beef and standardization to suit the local market |
Dr. P. Kuttinarayanan |
2010 |
17 |
2009-13-110 |
Dr. Dia S |
MVSc |
Development of picnic beef sausage through hurdle technology |
Dr. P. Kuttinarayanan |
2011 |
18 |
2010-13-143 |
Dr. BelhekarDipakRajaram |
MVSc |
Transportation stress and irradiation on qualities of broiler chicken |
Dr. P. Kuttinarayanan |
2012 |
19 |
11-MVM-12 |
Dr. Sameer S |
MVSc |
Development and shelf life study of functional chicken kebab with green tea extract |
Dr. P. Kuttinarayanan |
2013 |
20 |
11-MVM-19 |
Dr. Gibin George T |
MVSc |
Comaprison of carcass characteristics and meat qualities of vigova and Kuttanad ducks |
Dr. RenukaNayar |
2013 |
21 |
11-MVM-013 |
Dr. Palla Imran Bakhtiyar |
MVSc |
Meat species identification wild gaur ( Bosgaurus) using Polymerase chain reaction- Restriction fragment length polymorphism of cytochrome b gene |
Dr. George T. Oommen |
2013 |
22 |
11-DVM-05 |
Dr. Sathu T |
PhD |
Development and evaluation of chicken nuggets |
Dr. P. Kuttinarayanan |
2014 |
23 |
11-DVM-06 |
Dr. V.N. Vasudevan |
PhD |
Development and characterization of bioscaffolds from abattoir byproducts |
Dr. P. Kuttinarayanan |
2014 |
24 |
13-MVM-31 |
Dr. Rony Sunny |
MVSc |
Effect of gamma irradiation on the characteristics of collagen based bioscaffolds |
Dr. V. N. Vasudevan |
2015 |
25 |
14-MVM-48 |
Dr. KuleswanPame |
MVSc |
Development of pet kibbles using processed animal by-products. |
Dr. P. Kuttinarayanan |
2016 |
26 |
14-MVM-42 |
Dr. P. Gunasekaran |
MVSc |
Hurdle technology for development of shelf stable barbecue chicken |
Dr. P. Kuttinarayanan |
2016 |
28 |
14-MVM-49 |
Dr. Prajwal S |
MVSc |
Profiling of selected bovine and buffalo muscles for palatability related attributes |
Dr. V. N. Vasudevan |
2016 |
29 |
14-MVM-41 |
Dr. P. Poobal |
MVSc |
Development of spent chicken meat spread incorporating edible poultry offal |
Dr. V. N. Vasudevan |
2015 |
30 |
13-MSVM-09 |
Lamya T V |
MSc Microbiology (KVASU) |
Radiation resistance of bacteria associated with bioburden in human amniotic membrane used as bioscaffold |
Dr. V. N. Vasudevan |
2015 |
31 |
13-MSVM-05 |
Syama M S |
MSc Biochemistry (KVASU) |
Effect of gamma irradiation on the characteristics of decellularized human amniotic membrane |
Dr. V. N. Vasudevan |
2015 |
32 |
13-MSVM-16 |
Muhammed Sakkeer T |
MSc Biochemistry (KVASU) |
Development and characterization of acellular human amniotic membrane using bovine bile as a decellularizing agent |
Dr. V. N. Vasudevan |
2015 |
33 |
14-PGDOH-0025 |
Salil Kutty |
PGDOH (KVASU) |
Composition of meat and bone meal produced from different proportions of bone and offal by ecofriendly dry rendering |
Dr. V. N. Vasudevan |
2016 |
34 |
SJAOMZL012 |
Vidya Sadanadan A |
MSc Zoology (University of Calicut) |
Quality characteristics of acellular bovine pericardium developed using bile as a biological detergent |
Dr. V. N. Vasudevan |
2016 |
35 |
SJAOMZL011 |
Sudha Suganan |
MSc Zoology (University of Calicut) |
Effect of ageing, tumbling, marination and irradiation on the collagen characteristics of buffalo meat |
Dr. V. N. Vasudevan |
2016 |
36 |
150011011102 |
Jasmine V A |
MSc Zoology (MG University) |
Protein profile of buffalo meat exudate as related to tenderness |
Dr. V. N. Vasudevan |
2017 |
37 |
MMFOT15185 |
Shifarudheen P |
MSc Food Science & Technology (University of Calicut) |
Development and quality analysis of shelf-stable chicken 65 |
Dr. V. N. Vasudevan |
2018 |
38 |
Sujishma S R |
MSc Applied Microbiology (Bharathiar University) |
Effect of pre-slaughter live animal washing on the microbiological quality of beef carcasses |
Dr. V. N. Vasudevan |
2018 |
|
39 |
CUAQMFT010 |
Hrudya Sahadevan M M |
MSc Food Science & Technology (University of Calicut) |
Effect of Garcinia cambogia fruit rind aqueous extract on shelf life on chicken cutlet |
Dr. V. N. Vasudevan |
2018 |
40 |
CUAQMFT029 |
Sona S B |
MSc Food Science & Technology (University of Calicut) |
Development and quality analysis of pork fat pickle incorporating different levels of aqueous fruit rind extract of Garcinia cambogia |
Dr. V. N. Vasudevan |
2018 |
41 |
160011011533 |
Abin Jacob Mathew |
MSc Food Technology & Quality Assurance (CFRD) |
Determination of IR spectrum of virgin coconut oil, heated virgin coconut oil and their blends by Fourier Transform Infrared - Attenuated Total Reflectance (FTIR-ATR) spectroscopy |
Dr. V. N. Vasudevan |
2018 |
42 |
160011011546 |
Sreejith K R |
MSc Food Technology & Quality Assurance (CFRD) |
Determination of IR spectrum of chevon, veal and their blends by Fourier Transform Infrared - Attenuated Total Reflectance (FTIR-ATR) spectroscopy |
Dr. V. N. Vasudevan |
.2018 |
43 |
CUAQMFT001 |
Aiswarya Devi A |
MSc Food Science & Technology (University of Calicut) |
Development and quality evaluation of pork rind pop-ups |
Dr. V. N. Vasudevan |
2018 |
44 |
15-MVM-044 |
Dr. Sharon A. J. |
MVSc (LPT) |
Identification of critical control points in duck processing line |
Dr. Sathu T |
2018 |
45 |
16-MVM-037 |
Dr. Shalima Shukoor A |
MVSc (LPT) |
Enhancement of palatability and optimization of fatty acid profile of buffalo meat by fat injection |
Dr. V. N. Vasudevan |
2018 |
46 |
160011011546 |
SREEJITH K. R |
(Msc. Food Technology And Quality Assurance |
Determination of ir spectra of chevon, veal and their blends by fourier transform infrared- attenuated total reflectance (ftir-atr) spectroscopy |
Dr. V. N Vasudevan |
2018 |
47 |
160011011533 |
Abin Jacob Mathew |
(MSc. Food Technology And Quality Assurance |
Determination of ir spectra of virgin coconut oil, heated virgin coconut oil and their blends by fourier transform infrared -attenuated total reflectance (ftir-atr) spectroscopy |
Dr. V.N Vasudevan |
2018 |
48 |
17-PGDOH-15 |
Kiran Kumar S. |
PGD (One Health) |
Shelf life of vaccum packed shelf stable chicken ada |
Dr. V. N Vasudevan |
2018 |
49 |
17-PGDOH- 28 |
Silpa Sasi |
PGD (One Health) |
Sanitizing effect of lemon grass oil and citrus fruit extract (orange peel powder and lemon juice) in meat industry |
Dr. Sathu T. |
|
50 |
18-PGDOH-24 |
Vandana sasidharan |
PGD (One Health) |
Assessment of the constraints and potentials of small scale meat processing enterprises in cherthala, alappuzha district |
Dr. V. N Vasudevan |
2019 |
51 |
18-PGDOH- 25 |
Yazhinidevi R |
PGD (One Health) |
Study on oral and toothbrush hygiene among the young and middle-aged adults of thrissur district |
Dr. Sathu T. |
2019 |
52 |
17-MVM- 41 |
Kiran Kumar S. |
MVSc |
Application of image analysis to evaluate buffalo meat tenderness |
Dr. V. N Vasudevan |
2020 |
53 |
17-MVM-60 |
Silpa Sasi |
MVSc |
Development of poultry meat cocktail nuggets incorporating jack fruit (Artocarpus heterophyllus) and shatavari (Asparagus racemosus) |
Dr. Sathu T. |
2020 |
54 |
16-DVM-05 |
Pavan M. |
PhD |
Development and evaluation of functional chicken noodles |
Dr. Sathu T. |
2020 |
Extension activities
Publications
Book and Compendium
Report
Recent Publications
Prajwal, S., Vasudevan, V.N., Irshad. A., Sathu, T., Gunasekaran, P. Kuleswan Pame and Poobal, P. 2017. prediction of sensory tenderness of beef muscles having different collagen characteristics using Warner-Bratzler shear force. Int. J. Env. Sci. Technol. 6(2): 1123-1133.
Prajwal, S., Vasudevan, V., Sathu, T., Irshad, A., and Sunanda, C. 2017. Characterization of Buffalo Meat Using Principal Component Analysis. Int. J. Livestock Res. 7(7): 251-260.
Prajwal, S., Vasudevan, V., Sathu, T., Irshad, A., Nayan Kumar S.R. and Kuleswan Pame. 2017. Antibiotic residues in food animals: Causes and health effects. The Pharma Innovation. 6(12): 1-4.
Pame, K., Sathu, T., Vasudevan, V. N., Prajwal, S., and Gunasekaran, P. 2017. A Study on the Effect of Physico-Chemical Characteristics, Palatability and Storage Quality of Kibbles Incorporated With Slaughter House By-products for Canine. Int. J. Livestock Res. 7(8), 228-237.
Vasudevan V.N., Kuttinaryanan P. Sathu, T. Irshad, A. and Prajwal S. 2017. Influence of fore leg angle on the pre-slaughter stress and pork quality of cross-bred Large White Yorkshire. J. Meat Sci. (Accepted).
Kuleswan Pame. Sathu, T, Vasudevan, V.N., Prajwal, S. and Gunasekaran, P. 2017. The effects of baking process and inclusion of processed animal byproducts on pet kibbles nutrition, palatability and texture characteristics. The Indian Vet. J. (Accepted).
Pavan. M, Renuka. N, kavitha R, sunanda and sathu.T. 2016. Development and quality evaluation of chicken nuggets in corporate withMaranta arundinacea (Arrow root). Indian journal of natural science, vol 7: 37 .p11411-14
Sathu T, Kuttinarayanan, Vasudevan., Rajakumar S.N and Preethy John. 2016. Effect of Natural antioxidants Garcinia and rosemary extracts and their blends on the qualities of functional chicken nuggets.. International journal of Agriculture, Environment and Biotechnology . Vol 8: p69-73.
Kuleswan, P., Sathu, T, and Gunasekaran., P., 2016. Development and evaluation of intermediate moisture chicken Chammanthi formulated with added acidulants. Journal of Indian veterinary Association. Vol 14:1 p: 35-40.
Prajwal, S., Vasudevan, V.N., Sathu, T., Shreeranjini, A.R., Poobal, P. Gunasekaran, P and Kuleswan Pame. 2016. Prediction of sensory tenderness of beef muscles having different collagen characteristics using warner-bratzler shear force. International Journal Science Environmental Technology. 6(2):1123-1133.
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.
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
Services offered
For availing information regarding services
Professor and Head,
Meat Technology Unit
Kerala Veterinary and Animal Sciences University
Mannuthy, Thrissur – 680 651
Email ID: lptmty@kvasu.ac.in
Name, Designation and passport size photo of faculty
1 |
Professor and Head |
Dr. B. Sunil |
Associate Professor |
Nil |
|
2 |
Assistant Professor (1) |
Dr. V.N Vasudevan |
3 |
Assistant Professor (2) |
Dr. Sathu. T |
4 |
Assistant Professor (3) |
Dr. Irshad. A |
1 2 3 4
Contact Us: (Address, Phone No., e-mail ID….)
PROFESSOR AND HEAD
MEAT TECHNOLOGY UNIT
(Centre of Excellence in Meat Science and Technology)
CENTRE FOR HUMAN RESOURCE DEVELOPMENT IN MEAT SCIENCE AND TECHNOLOGY - (CHRD MST)
KERALA VETERINARY & ANIMAL SCIENCES UNIVERSITY
MANNUTHY PO 680 651, THRISSUR, KERALA
E-mail: lptmty@kvasu.ac.in | Ph: 0487 2370956
Web site: www.kvasu.ac.in
FSSAI: 11315008000043 | TIN: 32080509729
RTI: Name, address and contact details of the person responsible
Dr. B Sunil
PROFESSOR AND HEAD
MEAT TECHNOLOGY UNIT
(Centre of Excellence in Meat Science and Technology)
CENTRE FOR HUMAN RESOURCE DEVELOPMENT IN MEAT SCIENCE AND TECHNOLOGY - (CHRD MST)
KERALA VETERINARY & ANIMAL SCIENCES UNIVERSITY
MANNUTHY PO 680 651, THRISSUR, KERALA
E-mail: lptmty@kvasu.ac.in | Ph: 0487 2370956
Web site: www.kvasu.ac.in
Meat Technology Unit, Mannuthy
Centre for Human Resource Development in Meat Science and Technology (CHRD MST)
Team Synergy Award 2019
Centre for Human Resource Development in Meat Science and Technology
(CHRD MST)
Quality Control Labs
Entrepreneurship Development Programmes
Stipendiary Training Programme