KERALA AGRICULTURAL UNIVERSITY

 

Summer School

On

PRODUCTION, PROCESSING & QUALITY MANAGEMENT OF

MEAT AND MEAT PRODUCTS INCLUDING RADIATION PRESERVATION

 

July 1 - 21, 2009

 

 

Sponsored by

Indian Council of Agricultural Research

New Delhi

 

 

DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY

Meat Technology unit

College of Veterinary & Animal Sciences

Kerala Agricultural University,

Mannuthy

Thrissur- 680 651

 

 

Background

Meat has been part of human diet since ancient times .As civilization advanced, meat became integral to the human diet as man understood the core importance of meat in human nutrition. The demand for meat is increasing in the domestic and export market and consumers’ outlook is changing towards quality meat and meat products and the safety of animal product has emerged as an important global concern with increasing demand for food of animal origin. The   challenge before the Indian meat scientists and meat industry as a whole is to ensure food safety through public health and processing technology related activities and to improve the hygiene status of meat, value addition of meat, effective recovery and utilization of by-products.

Wholesome meat production can be achieved by proper handling, processing, preservation, marketing and distribution of meat till it reaches the consumers’ table.  This can be achieved by edifying the knowledge, training, research and development. This training programme is designed to impart information and to update the knowledge and skill of the teachers and research workers on the Production, Processing & Quality Management of Meat and Meat Products.

About our department

The department of Livestock Products Technology (Centre of Excellence in Meat Science & Technology) is unique with a well equipped multi species abattoir, meat processing unit, analytical laboratory, gamma radiation chamber, refrigerated storage facility and dry rendering plant.  Our fully functional establishment provides a semi-industrial perspective of different aspects of wholesome meat production, processing, storage, merchandising, byproducts utilization and imparts hands-on training for HRD.

The routine humane slaughter and dressing of food animals in the Department enable in imparting training in ante-mortem and postmortem inspection and judgment of dressed carcasses of cattle, buffalo, sheep, goat, pig, rabbit, chicken, duck, quail, guinea fowl and turkey. Completely conveyorised poultry processing plant has the capacity of 260 birds/h. The air-conditioned meat processing hall with imported processing equipments and automatic smoking chamber, walk in deep freezers, chillers, plate freezer, workshop and 63KV standby generator are other facilities attached to this. The entire slaughterhouse by-products and condemned materials are dry rendered in our carcass utilization plant as per EU regulation.

The department has state-of the-art research facilities including multiphor for isoelectrofocussing, UV-VIS spectrophotometer, UTM, laminar flow work bench, BOD incubator, AAS, DNA Thermal Cycler, HPLC, Gel documentation system, ELISA Plate Reader, refrigerated centrifuge, Polytron homogenizer, Horizontal electrophoresis unit with heavy duty power pack and unique facility for irradiation of meat and meat products employing Gamma radiation chamber. It also has an air-conditioned seminar hall with PA system and audio-visual aids.

Advanced research is being presently undertaken in the organoleptic and microbiological quality improvement of meat and meat products, development of different meat products, especially low fat products, species identification of meat, residue monitoring and analysis, preservation of meat and meat products by gamma irradiation and utilization of abattoir byproducts.

Objectives:      

To acquaint the participants/scientists with the best knowledge of the latest techniques in production, processing, value addition, preservation of meat of different species and their products.

Course content:

1. The contents of the programme are broadly divided into various aspects of production of wholesome meat of different aspects and their quality improvement

·         The processing techniques of meat to produce quality meat products which is highly essential for sustainable meat industry in India.

·            The course will deal with important conventional techniques of preservation like chilling, freezing, curing, smoking, drying and also with recent techniques of retort pouch canning and irradiation.

·            It is also aimed to give importance on waste disposal including rendering since it is an integral part of wholesome meat production.

2.   Abattoir design and construction.

3.   Animal welfare rules regarding transportation, slaughter and exhibition of carcasses.

4.   Slaughter techniques of different food animals, anti- mortem and post-mortem Inspection.

5. Various techniques of value addition and product formulation.

6.  Preservation and packaging.

7.   Traditional techniques and recent methods.

8.  Quality evaluation and HACCP programme in abattoir and meat processing plant

9.   Economic aspects of meat production.

Eligibility

Assistant Professors and higher cadres in the State Agricultural Universities/ICAR Institutes/other research institutes, with M.V.Sc. in Animal Sciences /Livestock Products Technology and related disciplines.

Venue:

Department of Livestock Products Technology (Meat Technology Unit), College of Veterinary& Animal Sciences, Mannuthy.

How to reach

Mannuthy is about 50 km away from Cochin International Airport and about 80 km away from Calicut International Airport. Thrissur is the nearest Railway station which is 6 km away from Mannuthy.

Duration: July 1 – 21, 2009(21 days)

Weather:  The south-west monsoon rains in June-July.

Accommodation:

Participants will have free accommodation and free boarding during the training period.

 Accommodation facilities are not available to the family.

Travel:

Participants will be paid travel fair to and fro for their journey by rail as per their entitlement for classes of travel restricted to the maximum of ACII or AC III-tier or bus as the case may be (original  tickets to be produced).

Applications to be sent to:

Dr.P.Kuttinarayanan, M.V.Sc., PhD,

Course Director cum Professor& Head

Department of Livestock Products Technology (Meat Technology Unit),

College of Veterinary& Animal Sciences,

Mannuthy, Thrissur -680651, Kerala.

Phone: 0487-2370956 Mob: 09446997932

Fax: 04872370388

E-mail: meatvetkau@gmail.com

Procedure for registration:

Application form should be recommended by the sponsoring authority and the registration fee in the form of DD for Rs.200/- drawn in favour of Professor& Head, Meat Technology Unit, and payable at State Bank of Travancore, Ollukkara shall be attached and submitted on or before June, 12, 2009.

Application form can also be downloaded from here (MS Word).