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

• Maintain high standards in education and training with focus on employability, entrepreneurship and skill acquisition
• Relentless pursuit towards scalable and sustainable technologies, products and solutions through research and development
• Operate as a model which consistently delivers superior quality fresh and processed meat products and exemplify the potentials and constraints of the sector
• Reinforce backward linkages with farmers by direct procurement of the livestock and poultry for meat production

Mandate of Meat Technology Unit

• Teaching
• Research
• Extension
• Training and entrepreneurship
• Meat and Meat products production
• By- products utilization

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:

• Development of quality management programmes in the area of hygienic animal slaughter and processing of meat
• Evolve suitable methodologies for improving the organoleptic qualities of meat and meat products
• Development of Eco-friendly slaughter house and meat processing unit waste utilization methods
• Development of adaptable processing technologies and formulations for value addition of livestock products
• Evolve suitable techniques for identification of species origin of raw and processed meat of domestic animals using PCR techniques
• Standardization of packaging technique for fresh and processed meat and poultry for medium scale entrepreneurial adoption
•  Identification, promotion and validation of indigenous knowledge of local butchers and workers in meat sector

II. Training & Human Resource Development:

• Human Resourse Development: To buid up a cadre of experts/ skilled manpower in the field of Meat Science and Technology in the country, at different levels.
• Establishment of a National Training Centre in Meat Science and Technology
• Entrepreneurship Development Programme (EDP) through TBIC (Technology Business Incubation Centre) at Meat Technology Unit
• Establishment of center for development of animal-derived biomaterials and biomolecules

III. Production:

• ISO 22000: 2005 certification of existing facility under Kerala Veterinary and Animal Sciences University
• Scaling up of the production status of Meat Technology Unit
• Product diversification: Release of more number of value added products from meat and byproducts into market
• Improvement of B2B Marketing of this unit

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

Exclusive Facilities available :

• Slaughter halls for cattle, pigs, sheep and goat and poultry with stunning facilities, overhead rails and accessory facilities.
• Air-conditioned processing halls, equipped with imported equipments
• Quality control labs
• Carcass utilization plant (as EU regulation) for the dry rendering of inedible by products, blood, feathers and condemned carcasses and offal to yield feed-grade meat-cum-bone meal/organic fertilizer.
• Gamma Chamber 5000 for gamma irradiation of meat and meat products
• Training facility for the entrepreneurs, veterinarians, technicians, skilled labourers, NGOs and local administrative officers
• Laboratory facility for the veterinary under graduates and post graduate students
• Customer support and extension facility including complaint redressal system

Achievements :

• Attracted research grant worth of 10 crores
• Developed various value-added meat products, Pet food and Biodegradable Dermal Substitutes (Total of 56 products).
• Generating income about more than 2.5 crore rupees for the university every year
• Trained more than 4500 students and entrepreneurs so far.

RESEARCH AND DEVELOPMENTS

I. Externally Aided Projects (Completed)

Externally Aided Projects (Ongoing)

II. State Plan Projects (Completed)

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.

• Training on meat and value-added products development, poultry and pig processing
• Hands on training in poultry processing
• Meat processing and quality control for meat handlers
• Training on hygienic butchering practices for butchers I meat handlers
• Training programme on hygienic slaughtering, meat processing and quality control

Objectives

· Create awareness about meat processing and value addition among SHG / Entrepreneurs / youngsters

• Encourage self-employment tendencies

· 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.

Training syllabus

• General aspects of meat production
• Transportation and handling of slaughter animals
• Hygienic meat production G byproducts utilization
• Sanitation and hygiene in meat processing and carcass utilization plant
• Maintenance of refrigeration system
• Meat cutting, packaging, storage and marketing of meat and meat products Preparation of different meat products and their storage
• Disposal of animal byproducts, liquid effluent and solid waste Management

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

• Food safety and food analysis
• Good laboratory management practices [GLP]
• Sanitation and hygiene in labs

· 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)

List of Meat and Meat Products

Research activities

• Development of quality management programmes in the area of hygienic animal slaughter and processing of meat
• Evolve suitable methodologies for improving the organoleptic qualities of meat and meat products
• Development of Eco-friendly slaughter house and meat processing unit waste utilization methods
• Development of adaptable processing technologies and formulations for value addition of livestock products
• Evolve suitable techniques for identification of species origin of raw and processed meat of domestic animals using PCR techniques
• Standardization of packaging technique for fresh and processed meat and poultry for medium scale entrepreneurial adoption
• Identification, promotion and validation of indigenous knowledge of local butchers and workers in meat sector

Top 12 achievements

• Various Value-added meat products processing technology
• Technology for improved shelf-life of meat and meat products
• Technology for hygienic slaughter and dressing of food animals
• Technology for converting slaughter house and meat processing byproducts into fertilizer and pet food
• Technology for species identification of meat and meat products
• Developed various value added meat products, Pet food and Dermal Substitutes as biomaterials
• Developed portable aerobic composter for small scale farmers and household use
• Establishment of Carcass Utilization plant under Agriculture Ministry, Govt. of India
• Establishment of semi-automated industry grade poultry processing unit under NATP, ICAR, Govt. of India
• Achieve the position of Centre of Excellence in Meat science & Technology under NATP, ICAR, Govt. of India
• Received prestigious “Team Synergy Award – 2019” for the outstanding performance
• Conducted more than 100 hands-on entrepreneurship training programmes.

Academic activities

COURSES –UNDERGRADUATE, POSTGRADUATE, DOCTORAL, OTHERS

Student Projects/Thesis/Dissertations (MVSc/PhD/MS/MSc)

Extension activities

• Skill development programme for students working at sales centre
• Capacity building training on advances in safety aspects of foods of animal origin for food safety officials, Kerala
• Training on Meat Processing and Quality control for genral public and entrepreuners
• In-plant training - 15 days to 6 months on Meat Processing and Quality control for food technology students
• Training on Hygeinic slaughter practices to Veterinary Surgeons
• Exhibition and demonstration programmes in association with LSGD, Suchithwa Mission, Animal Husbandry Department- Kerala, FSSAI, Kerala Agricultural Universities, Health Department, etc.
• One day training programme for VHSE-LSM Students on Safe meat Production and processing
• One day training programme for BSc Nursing students on hygienic meat production

Publications

Book and Compendium

• J. Abraham and George T. Oommen, 2001, Advances in Meat Inspection and Certification
• J. Abraham and George T. Oommen, 2002. Quality Management of Abattoir and Meat Processing Plants including HACCP
• J. Abraham and George T. Oommen, Environmental Management and Carcass Utilization
• J. Abraham and George T. Oommen, Manual for Vocational Training, Meat Processing and Technology and Wholesome Meat Production
• P. Kuttinarayanan and George T. Oommen, 2004, Compendium on Abattoir Management and Meat Inspection
• P. Kuttinarayanan, Vasudevan V.N. and Sathu T. 2011, Compendium on Preparation of Meat Cutlet and Sausages
• Dr. V. N. Vasudevan, 2012, Compendium on Abattoir Management and Meat Inspection
• George T. Oommen P. and Kuttinarayanan, Advances in Meat Processing Technology
• Sathu, T., 2016. Theory Manual for Food Safety Management System (ISO22000:2005)
• Sathu, T., 2016. Theory Manual for Food Safety Management System (PRP’S and HACCP)
• Sunil,B., Irshad, A., Vasudevan, V N. and Sathu, T, 2017, Climate Change and Sustainable Food Production, Excel India Publishers, Excel Printing Universe, New Delhi, ISBN: 978-93-86724-13-7

Report

• Report of BRNS (DEA) Project Production of Safe and Quality Meat and Meat Products Employing Gamma Irradiation by P. Kuttinarayanan (Principal Investigator)
• Centre for Excellence in Meat Science and Technology Under ToE mode, NATP, ICAR, Final Consolidated Report, (2001- March 2005), George T. Oommen (Principal Investigator)
• Report on N.A.T.P. Research Project on Processing of Pork Broiler and Eggs , P. Kuttinarayanan (Principal Investigator)
• Report on Development of affordable biodegradable dermal substitute and further utilisation of these as dermal scaffolds in creating tissue engineered skin (DRDO, Ministry of Defence, New Delhi - Dr. Kuttinarayanan and Dr. V N. Vasudevan (Principal Investigators)

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

• Meat and Meat Products
• Rendered products such as meat cum bone meal as pet food and fertilizer
• Skill based training programme on preparation of Value-added meat products
• Hands on training programme on hygienic meat products
• Training programme on Slaughter house by products utilization
• Advanced training on Food safety and quality assurance

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 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