Faculty
Livestock Products Technology
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Dr. Prabhat Kumar Mandal
Professor & Head
Qualification: MVSc, PhD, DSc
Instituitional Email: pkmandal@river.edu.in
Dr. S. Kasthuri
Assistant Professor (C)
Qualification: M.V.Sc.,
Instituitional Email: kasthurilpt@river.edu.in
Courses Offered
| DEGREE PROGRAMME | YEAR | REGULATION |
|---|---|---|
| B.V.Sc. & A.H. | Third Professional | MSVE 2016 |
| COURSES OFFERED | Credits | |
|---|---|---|
| Unit-1 | Milk and Milk Products Technology | 2 + 1 (Annual) |
| Unit-2 | Wool Science | |
| Unit-3 | Abattoir Practices & Animal Byproducts Technology | |
| Unit-4 | Veterinary Immunology & Serology | |
| DEGREE PROGRAMME: M.V.Sc, (Livestock Products Technology) REGULATION: ICAR 2023 |
||
|---|---|---|
| COURSES OFFERED | Credits | |
| LPT 601* | Abattoir Practices and Meat Plant Operations | 2+1 |
| LPT 602* | Fresh Meat Technology | 1+1 |
| LPT 603* | Processing and Preservation of Meat | 2+1 |
| LPT 604* | Processing of Milk and Milk Products | 1+1 |
| LPT 605* | Packaging and Marketing of Livestock Products | 1+1 |
| LPT 606* | Microbiology and Quality Control of Livestock Products | 1+1 |
| LPT 607* | Slaughterhouse By-products Technology | 1+1 |
| LPT 608 | In-Plant Training | 0+2 |
| LPT 609 | Egg and Egg Products Technology | 1+1 |
| LPT 610 | Market Milk Processing and Dairy Plant Practices | 1+1 |
| LPT 611 | Processing and Marketing of Wool | 1+1 |
| LPT 612 | Biotechnology of Foods of Animal Origin | 1+1 |
| LPT 613 | Fish and Fish Products Technology | 1+1 |
| LPT 691 | Master’s Seminar | 1+0 |
| LPT 699 | Master’s Research (III semester) | 12 |
| LPT 699 | Master’s Research (IV semester) | 18 |
Research Projects
Total No. of Projects from the Department:1
a. Ongoing Research Projects
| Title of the Project | Name of the Investigators | Funding Agency | Duration | Amount Sanctioned |
|---|---|---|---|---|
| Standardization, Scaling up and small scale entrepreneurial skill development training on value added milk products which can be prepared at household level. | Dr. S. Kasthuri (PI) Mentor: Dr. PK Mandal |
Dept of Science & Tech, GOI, New Delhi | 2 years | 26.12 Lakhs |
Research Publications
No. of Research Publications ‘from the Department’: 38
Research papers (34)
- U.K. Pal, P.K. Mandal, V.K. Rao and C.D. Das (2000). Effect of cooking methods on the quality of chicken liver. Indian Journal of Poultry Science, 35(3): 361-363.
- P.K. Mandal, V.K. Rao, B.N. Kowale (2000). Incorporation of serum protein and globin protein isolates in sponge cake. Journal of Food Science and Technology, (4): 380-383.
- P.K. Mandal, V.K. Rao and B. N. Kowale (2001). Quality of buffalo meat sausages containing decolourized globin protein isolate. Journal of Food Science and Technology, 38(5): 493 - 494.
- P.K. Mandal, U.K. Pal, C.D. Das and V.K. Rao (2002). Changes in the quality of restructured cured chicken during refrigerated storage. Indian Journal of Poultry Science, 37(2): 151-154.
- U.K. Pal, P.K. Mandal, V.K. Rao and C.D. Das (2002). Quality of deboned marinated chicken under refrigerated storage. Indian Journal of Poultry Science, 37(3): 299 - 300.
- P.K. Mandal, V.K. Rao and B.N. Kowale (2003). Functional properties of serum protein isolates prepared from buffalo blood for food use. Journal of Meat Science, 1(1): 34-36.
- P. K. Mandal, U.K. Pal, C.D. Das, V.K. Rao, D. Umamaheswari and S. Venugopal (2004). Effect of sex of white leghorn birds on the carcass characteristics and products quality. Journal of Meat Science, 2(1): 35 – 38.
- U.K. Pal, C.D. Das, P.K. Mandal, V.K. Rao and S. Venugopal (2003). Carcass characteristics, meat and sausage quality of Vanaraja birds. Journal of Meat Science, 1(1): 16 - 19.
- K. Sudheer, P.K. Mandal, U.K. Pal, H.T. Santosh Kumar, C.D. Das and V. K. Rao (2011). Quality of Soup Prepared from the Broiler Head and Shank, Journal of Meat Science, 7(1): 50-52.
- U.K. Pal, P.K. Mandal, C.D. Das, V. Kesava Rao and S. Venugopal, (2011). Effect of breed on slaughter and carcass characteristics of adult male chickens, Journal of Meat Science, 7(2): 46-48.
- P. K. Mandal, S. Cityarasan, U.K. Pal, V. Kesava Rao and C.D. Das (2011). Development of snack (Murukku) by incorporation of broiler skin, Journal of Meat Science, 7(2): 54-57.
- P. K. Mandal, K. Sudheer, U. K. Pal, C. D. Das, and V. Kesava Rao, (2011). Preparation of low fat restructured chicken slice utilizing gizzard, Journal of Meat Science, 7(1): 56-59.
- K. Sudheer, P. K. Mandal, C. Das, U. K. Pal and V. K. Rao, (2011). Development of low fat restructured chicken block utilizing gizzard and its refrigerated storage stability. Journal of Food Science and Technology, 47(1): 96-101.
- Santosh Kumar HT, UK Pal, P.K. Mandal, K. Sudhir, CD Das and V.K. Rao, (2011). Quality of chicken meat under different slaughter conditions. Indian Veterinary Journal, 88(1): 57-59.
- K. Sudheer, C. Das, P.K. Mandal, U. K. Pal and V. K. Rao, (2011). Effect of Frozen Storage on the Physico-chemical, microbiological and sensory quality of low fat restructured chicken block incorporated with gizzard. International Journal of Meat Science, 1(1): 62-69.
- Santosh Kumar, H.T., U.K. Pal, V. Kesava Rao, C.D. Das and P.K. Mandal, 2012. Effects of processing practices on the physico-chemical, microbiological and sensory quality of fresh chicken meat. International Journal of Meat Science, 2(1): 1-6.
- 17. Bhuvana K.S., P.K. Mandal and U.K. Pal (2012). Garcinia cambogia fruit extract enhances the shelf life of pork fry in room temperature. International Journal of Meat Science, 2(2): 27-33.
- A.P. Najeeb, P.K. Mandal, U. K. Pal and V. K. Rao (2012). Development and evaluation of egg patties by incorporating chicken gizzard. Journal of Meat Science, 8(1&2): 83 – 86.
- Premanand R., Pal U.K., Gawdaman G., Das C.D. and P.K. Mandal (2014) Assessment of heavy metal levels in muscle, liver and kidney of sheep and goats slaughtered in municipality abattoir of puducherry, India. Journal of Meat Science 9(2): 40-43.
- Najeeb A.P., P.K. Mandal and U. K. Pal (2015). Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block. Journal of Food Science and Technology 52(5): 3129-3133.
- Santosh Kumar HT, UK Pal, P.K. Mandal and C.D. Das (2014). Changes in the quality of dressed Chicken obtained from different sources during frozen storage. Exploratory Animal and Medical Research, 4: 95-100.
- A. P. Najeeb, P.K. Mandal and U. K. Pal (2014). Efficacy of fruits (red grapes, gooseberry and tomato) powder as natural preservatives in restructured chicken slices. International Food Research Journal, 21(6): 2431-2436.
- A.P. Najeeb, P.K. Mandal and U. K. Pal (2014). Effect of drumstick, mint and curry leaves powder on the shelf life of restructured chicken block. Indian Journal of Poultry Science, 49(3): 274-278.
- A.P. Najeeb, P.K. Mandal and U. K. Pal (2015). Efficacy of gooseberry, tomato and red grapes powder as preservatives in restructured chicken block. Journal of Meat Science, 10(2): 21-25.
- Santosh Kumar H.T., U.K. Pal, P.K. Mandal and C.D. Das (2016). Quality and shelf life of dressed chicken from different sources under refrigeration (4±1ºc). Journal of Meat Science 11(2): 26-30.
- S. Kasthuri, P.K. Mandal and U.K. Pal (2016) Development of functional chicken chips using flaxseed and oats powder. Journal of Meat Science 11(2): 64-69. (got JMS Best Paper Award)
- S. Kasthuri, P.K. Mandal and U.K. Pal (2017). Efficacy of drumstick leaf and jamun seed powder as preservative in chicken chips Journal of Meat Science 12(1): 52-59
- S. Kasthuri, P. K. Mandal and U. K. Pal (2017) Effect of incorporation of drumstick leaf and jamun seed powder on sensory quality of functional chicken chips, Journal of Meat Science 12(2): 14-18
- Vinoth Kumar A, U.K. Pal, P.K. Mandal, S. Kasthuri and P. X. Antony. (2018). Antimicrobial Efficacy of Cardamom and Star anise powders on E. coli O157:H7 and other microbial quality indicators in minced beef under refrigeration storage (5±1◦C). Journal of Meat Science, 13(1): 32-36.
- Ramchendra Reddy B, P.K. Mandal, S. Venugopal and U.K. Pal (2018). Spent Hen Meat Patties Prepared By Using Food Processor. Journal of Meat Science, 13(2): 6 - 9.
- S. Kumaresan, U.K. Pal, P.K. Mandal and S. Kasthuri (2019) Preparation of spent hen meat pickle with gooseberry powder, Journal of Meat Science, 14(1&2): 16 – 19.
- B. Ramachendra Reddy, P.K. Mandal*, S. Kasthuri and U.K. Pal (2019) Quality of chicken patties with different levels of tapioca flour prepared by using food processer, Journal of Meat Science, 14(1&2): 30 – 35.
- S. Kumaresan, U.K. Pal, S. Kasthuri and P.K. Mandal (2020) Effect of gooseberry powder on the shelf life of spent hen meat pickle at room temperature, Journal of Meat Science, 15(1): 71 - 79.
- Bhuvana KS, PK Mandal, UK Pal, PX Antony and S Kasthuri (2020) Antimicrobial efficacy of Garcinia cambogia fruit extract against food borne bacterial pathogens, in vitro and in chicken meat. Journal of Meat Science, 15 (2): 64 – 69. (Got JMS Best Paper Award)
Review Papers (4)
- P. K. Mandal and U.K. Pal (1998). Effect of cooking methods on the quality of meat and meat products - an overview. Beverage & Food World, May 1998; 40-42.
- P.K. Mandal, V.K. Rao, B.N. Kowale and U.K. Pal (1999). Utilization of slaughterhouse blood in human food. Journal of Food Science and Technology, 36(2): 91–104.
- P.K. Mandal, A.K. Biswas, K. Choi and U.K. Pal 2011. Methods for rapid detection of foodborne pathogens: an overview. American Journal of Food Technology, 6(2): 87-102.
- P.K. Mandal and A.K. Biswas (2019) Modern trends in detection of microbial spoilage of muscle foods – A Review. Food Science and Nutrition Technology 4(3): 1-7 (DOI: 10.23880/fsnt-16000184)
Services Provided
a) Training:
| S. No | Training Programme | Period | No. of Participants | Sponsored by |
|---|---|---|---|---|
| 1 | Value Added Milk Products Processing for Rural Women at Household Level under Capacity Building for Adoption of Technology (CAT) Programme | 06.02.2018 to 08.02.2018 | 31 | NABARD |
| 2 | Entrepreneurial Skill Development Training for SHG members on Value Added Milk Products at Household Level under National Urban Livelihood Mission | 01.12.2020 to 03.12.2020 | 12 | DAY-NULM Pondicherry Municipality |
| 3 | Entrepreneurial Skill Development Training for SHG members on Value Added Milk Products at Household Level under National Urban Livelihood Mission | 08.12.2020 to 10.12.2020 | 13 | DAY-NULM Oulgaret Municipality |
| 4 | Value Added Milk Products Processing at Household Level | 29.12.2020 to 31.12.2020 | 21 | DAY-NULM Oulgaret Municipality |
| 5 | Value added milk products processing at household level | 21.12.2021 to 23.12.2021 | 30 | Under DAY-NULM Scheme. Pondicherry Municipality |
| 6 | Two Days Women Entrepreneurship Training Programme on Value Added Poultry Products Processing | 22.09.2022 to 23.09.2023 | 26 | DRDA, PSRLM |
| 7 | District Resource Persons (DRP) training On Dairy Processing | 16.11.2022 to 19.11.2022 | 19 | PMFME, GOI |
| 8 | Five Days “Entrepreneurial Skill Development Training on Value Added Milk Products Processing at Household Level” (12 Separate Batches) | February to June, 2023 | 243 | DST/WOS-B/ WISE/KIRAN Division, GOI |
| 9 | The department also conducted 16 (sixteen) sessions on demonstration of value added milk products processing for the participants in Skill Development Training on Dairy Cattle Management for farmers – under FSPF NABARD Project (2017-2018) in RIVER. | |||
b) Sales:
- The Department is engaged in regular sales of different meat and meat products under revenue generation programme, especially fresh chicken and value added chicken products though Collage Sales Counter.
Facilities Available
| Sl. No. | Laboratory / Facilities Available |
|---|---|
| 1 | Experimental Slaughter Hall |
| 2 | Meat Processing Lab |
| 3 | UG Labs |
| 4 | PG Lab |
| 5 | Sensory Evaluation Lab |
| 6 | Quality Control Lab |
| 7 | Practical Classroom |
| 8 | Dairy Chemistry Lab |
| 9 | Milk Processing cum Training Hall |
Slaughter and Carcass Handling:
The Department has got following facilities for slaughter and dressing of different species of animals. A pilot modern slaughter hall with three separate overhead rail systems with lairage facilities and equipped with-
- Stunning pen, electrical stunner
- Meat trolleys, gambrels, hooks, and shackles for different species
- Offal trays, wheelbarrows, and meat trays
- Offal inspection trolley
- Different types of knives
- Knife sterilizer (electrical)
- Knife sharpeners (electrical)
- Automatic and manual hoisting machines
- Cold storage facilities
- Electronic insectocutor
- Electronic weighing scale (150 kg capacity)
- Singeing torch (LPG operated)
Meat Processing, packaging and sensory evaluation facilities:
Presently different meat and poultry products are being processed and marketed from the Sale Counter of the Institute. The dept. has got a separate air conditioned meat cutting and processing room with the following facilities.
- Meat cutting band saw (imported)
- Meat cutting tables (SS)
- Meat mincer (imported)
- Bowl chopper (imported)
- Sausage stuffer (imported)
- Meat slicer (imported)
- Ham moulds (SS)
- SS moulds for comminuted meat products
- Curing vat
- Smoking unit
- Microwave oven
- Electrical oven
- Multiple cooking range
- Semiautomatic poultry dressing unit (50 - 70 birds/hour)
- Portioning machine
- Deep freezers
- Refrigerator
- Impulse sealer
- Vacuum packaging machine (imported)
- Different types and sizes of packaging materials
- Electronic weighing scale (6 kg capacity)
The department has a modern sensory evaluation laboratory with all facilities including a sample preparation room for organoleptic evaluation of meat and poultry products and dairy products by ten panelists at a time.
Bio-chemical and microbiological analysis
The department has got an Analytical laboratory and a Microbiology lab with adequate facilities for chemical and microbiological quality assessment of different meat, poultry and egg products. Following facilities are available in this laboratory.
- Electronic analytical balance
- pH meter
- Automatic Nitrogen Estimation system (Kelplus)
- Automatic Fat Estimation system (Socsplus)
- Tissue homogenizer
- Water bath
- Distillation apparatus for TBA
- Garber’s centrifuge
- Lactometer
- Table top high-speed centrifuge
- Laminar airflow
- Autoclave
- Hot air oven
- Incubator
- Refrigerator
Byproducts processing:
The department has a separate section for byproducts processing comprising of a carcass utilization plant of 100 litres capacity (Presently not in working condition) and gut processing unit. The carcass utilization plant comprises of following subunits
- Dry rendering cooker
- Percolating tank
- Centrifugal fat extractor
- Fat collector
- Milling and bagging unit
- Boiler
POST GRADUATES FROM THE DEPARTMENT
Total No. of Post graduates from the Department: 21
| Year | Post Graduate | Thesis Research |
|---|---|---|
| 2008 | Dr. P. Cholan | Effect of fat replacers on the quality and storage stability of low-fat chicken nuggets |
| 2008 | Dr. Santhosh Kumar H.T. | Studies on changes in quality of market and hygienically dressed broilers during storage |
| 2008 | Dr. Sudheer Korukonda | Studies on the processing of low fat cured restructured chicken slices incorporating gizzards |
| 2009 | Dr. R. Premanand | Assessment of metal residue levels in the muscle and edible offals (liver & kidney) of sheep and goats from municipal slaughter house of Puducherry |
| 2009 | Dr. Gawdaman G | Assessment of metal residue levels in the muscle and edible organs (liver and kidney) of cattle and pigs slaughtered in Puducherry region |
| 2010 | Dr. Sanjivikumar. S | Effect of incorporation of sesame seed (Sesamum indicum) paste on the quality of turkey meat nuggets |
| 2011 | Dr. Cyty Arasan S. | Development of snack (murukku) by incorporation of chicken skin |
| 2012 | Dr. Priya Vinnarasi J. | A comparative study on development of fermented chevon sausages using lab cultures and fermented bamboo shoot |
| 2012 | Dr. Abida Judith. L. | Efficacy of acetic, citric and lactic acid in improving the quality of marinated chicken under low temperature storage |
| 2012 | Dr. Najeeb A. P. | Efficacy of certain leaves and fruits powder as natural preservatives in restructured chicken slices |
| 2012 | Dr. R. Saravanan | Development of fryum incorporating spent hen meat |
| 2013 | Dr. Bhuvana K.S | Efficacy of a crude extract of Garcinia cambogia fruit as an antimicrobial agent and natural preservative in chicken meat |
| 2013 | Dr. A. Vinoth Kumar | Detection of shigatoxigenic Escherichia coli in beef in Puducherry region by PCR and antimicrobial efficacy of cardamom and star anise powders against it |
| 2014 | Dr. S. Selvamuthu | Incorporation of artificial sweetener in yoghurt |
| 2015 | Dr. Kasthuri S. | Development and storage of functional chicken chips using natural additives |
| 2016 | Dr. Kogilasan D. | Effect of age and sex on growth, carcass and meat quality traits of Giriraja birds |
| 2017 | Dr. Bathula Rama Chendra Reddy | Effect of tapioca flour on the quality of Giriraja breeder hen meat patties prepared by using food processor |
| 2018 | Dr. Kumaresan S. | Comparative studies on the storage stability of spent hen meat pickle prepared by using different levels of gooseberry powder |
| 2021 | Dr. S. Jeyapriya | Effects of sesame seed paste on the quality of retort pouch processed mini chevon patties |
| 2021 | Dr. A. Thivya | Development of functional yoghurt by incorporation of aloe vera and honey |
| 2023 | Dr. Mithun Hariraj | Development of a novel marinade with natural antioxidants for broiler chicken meat |