university

DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY

Salient Achievements

  • Department of Livestock Products Technology was started in 1996 and is engaged in teaching, research and extension activities related to processing and value addition of milk, meat, egg and poultry. It is engaged in teaching and training B.V.Sc., M.V.Sc. and Ph.D. students in processing, value addition and manufacture of milk, meat and poultry products with a functional Ice-Cream cum kulfi (Traditional Indian frozen Dessert) Plant and an Entrepreneurship Training Unit in Value addition of meat and poultry. These units are engaged in regular production of ice-cream, kulfi, chicken patties, meat samosa, chicken pickle, enrobed chicken nuggets etc. under a revolving fund.
  • Technologies had been developed for production of low cost value added meat products, functional meat products and pet food.
  • Technologies successfully developed in the department arising out of post graduate research include physically modified starches as fat replacer in chicken patties, turmeric based composition as nitrite replacer in meat products and low cost extended meat products with addition of tofu and soya protein concentrate.
  • Production and evaluation of Uttarakhand’s traditional meat product ‘Bhutwa’ was standardized.
  • Functional role of curry leaf, clove powder, mustard powder, lemon juice, kiwi fruit extract and cabbage in meat products were evaluated.
  • Antioxidant and antimicrobial properties of traditional Uttarakhand spice ‘jakhia’ were studied.
  • Presently, efforts are on with novel strategies for value addition of poultry slaughter by-products.
  • Department has provided technical advice to Uttarakhand State Sheep Goat and Rabbit Farmers Cooperative Federation Limited in a NCDC (National Co-operative Development Corporation) assisted sheep and goat project.
  • Efforts for patenting the incremental innovations carried out in the department are on.

Selected Research Publications

Dr. P. Prabhakaran, Professor & Head

  1. Prabhakaran, P.; Shukla, P.; Tanwar, V.K. & Singh P. 2017. A composition and method to develop a substitute for nitrite .Indian Patent application No. 201611021045 dated 20.6.2016.
  2. Sudip Kumar Das, P. Prabhakaran, V. K. Tanwar and S. Biswas (2015) Effect of some plant starches and carrageenan as fat substitutes in chicken patties. JANIM SCI 93: 3704-3712.
  3. Prabhakaran P.P. and S.K. Mendiratta (2013) Development and quality evaluation of a ready to eat meat snack–chevon kilishi. Progressive Research 8 (2) :305- 308
  4. Sharma, J., Ponnusamy Pazhaniandi, P., Tanwar, V. K., Das, S. K., & Goswami, M. (2012). Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince. International Journal of Food Science & Technology, 7(1): 61-66.
  5. Sudip Kumar Das, Prabhakaran Ponnusamy Pazhaniandi, Vinay Kumar. Tanwar, Subhasish Biswas and Anupam Khan (2011) Effect of sorghum flour and finger millet flour as fat replacers for preparing low cost chicken Investigation on some physical and sensory properties of chicken patties.Fleischwirtschaft International 26 (3): 64-68.

Dr. P.K. Singh, Professor

  1. Singh, P.K., Tanwar, V.K., Upadhyay, A.K., and Kumar, A.(2016). Studies on storage Qualities of Singori (A Type of Sweet) of Kumaon region. Jour. Of Agri. & Vety.Sci.9(1). 53-56.
  2. Singh, P.K., Tanwar, V.K., Upadhyay, A.K. and Kumar, A.,(2016).Comparative Studies of Chemical Qualities of Singori (A type of Sweet) of Kumaon. International Jour of Natural and applied Sci. 3(1) 20-24.
  3. Monika, Upadhyay, A.K., Singh, S.P., Singh, P.K., and Kumar, A. (2016). Isolation, Epidemiological and Molecular Characterization of Compylobacter from Meat. International Jour. ,of Innovative Res. & Developm ent 5(1). 246-248.
  4. Upadhyay, A.K., Monika, Maansi, Singh, Ipshita, Singh, P.K., and Kumar, A. (2016). Epidemiology and antimicrobial resistance in campylobacter. Jour. Of Agri. & Vety. Sci. 9(2).06-08.
  5. Upadhyay, A.K., Kiran, Maansi, Singh, P.K., Ipshita and Kumar, A., (2016). Epidemiology and antimicrobial resistance of Salmonella isolated from Meat. International Jour. Of Natural and applied Sci. 3(2). 40-45.

Dr. Anita, Associate Professor

  1. Arya. A. Mendiratta, S.K. Singh,T.P. Agarwal, R. & Bharti. S.K. Develoment of sweet and sour chicken meat pread based on sensory attributes; process optimization using response surface methodology ..Journal of Food Science and Technology, 54,(13) 2017.
  2. Anita, Mendiratta, S. K., Agarwal, R. K., Bharti, S. K., & Singh, T. P. (2015). Quality evaluation of hurdle treated chicken sandwich spread applying different processing variables. Indian Journal of Poultry Science, 50(2), 197-202.
  3. Anita, Sanjay Kumar Bharti, Sujoy Kumar Sikder, Sudip Kumar Das (2012). Some physic-chemical property and storage stability of vacuum packaged roasted chicken. Journal of Interacademica. 16(2a): 393-402.
  4. Bharti SK, Tanwar VK, Anita and Palod J (2012). Effect of vacuum tumbling on sensory and microbial quality of chicken tikka. Journal of Veterinary Public Health. 10(2):119-124
  5. Sanjay Kumar Bharti, Anita, Sudip Kumar Das and Subhasish Biswas (2011). Effect of vacuum tumbling time on physico-chemical, microbiological and sensory properties of chicken tikka. Journal of Stored Products and Postharvest Research. 2(7): 139 – 147.

Dr. Praneeta Singh, Assistant Professor

  1. Arya. A. Mendiratta, S.K. Singh,T.P. Agarwal, R. & Bharti. S.K. Develoment of sweet and sour chicken meat pread based on sensory attributes; process optimization using response surface methodology ..Journal of Food Science and Technology, 54,(13) 2017.
  2. Anita, Mendiratta, S. K., Agarwal, R. K., Bharti, S. K., & Singh, T. P. (2015). Quality evaluation of hurdle treated chicken sandwich spread applying different processing variables. Indian Journal of Poultry Science, 50(2), 197-202.
  3. Anita, Sanjay Kumar Bharti, Sujoy Kumar Sikder, Sudip Kumar Das (2012). Some physic-chemical property and storage stability of vacuum packaged roasted chicken. Journal of Interacademica. 16(2a): 393-402.
  4. Bharti SK, Tanwar VK, Anita and Palod J (2012). Effect of vacuum tumbling on sensory and microbial quality of chicken tikka. Journal of Veterinary Public Health. 10(2):119-124
  5. Sanjay Kumar Bharti, Anita, Sudip Kumar Das and Subhasish Biswas (2011). Effect of vacuum tumbling time on physico-chemical, microbiological and sensory properties of chicken tikka. Journal of Stored Products and Postharvest Research. 2(7): 139 – 147.