MADRAS VETERINARY COLLEGE

• The Department of Meat Science and Technology was created in the year 1958-59, as the first of its kind in India, to promote the principles of hygienic meat production and a modern meats laboratory was established in the year 1972, followed by the Meat Species Identification Laboratory under Indo-U.K. Collaborative Project in 1991, Modular Cold Storage facilities were established in the year 1998 under a Part II Scheme, Meat Products Laboratory in 2004 under a National Agricultural Development Project.
• Food Testing laboratory for meat and meat products was established in the year 2017 under the auspices of a Ministry of Food Processing Industries Government of India
• Carcass utilisation plant was established in the year 2022 under a National Livestock Mission Project.

• To impart quality education to undergraduate, post graduate and doctoral students in Meat Science and Technology
• To carry out research programmes in Meat Science and Technology and disseminate research outcomes to entrepreneurs and meat processors and impart technical skills to farmers and butchers
• To evolve cutting edge technologies in animal by – products

• The department offers various undergraduate, post graduate and doctoral courses. The department has been offering M.V.Sc and Ph.D programmes in the discipline of Meat Science and Technology from 1962 and 1985 respectively and a total of one hundred and sixty one (161) and twenty eight (28) students have completed their M.V.Sc and Ph.D respectively.
• The department also offers a Post graduate diploma course on “Post Harvest Technology and Quality Assurance of Meat and Meat Products” since 2014.
• Internship training on Livestock Technology services at Meat Plant is offered for students of various constituent units.

S.No	Name of the Scheme	Funding agency	Period	Budget
1	An all India Co-ordinated research project on “Utilization of Slaughterhouse By-products”.	ICAR	1970 - 1973	***
2	Processing of Animal Agricultural Wastes (Animal intestines) into Production of Sportguts, Catguts and Livestock Feed Supplement.	ICAR	1985 - 1989	3.96
3	Meat Species Identification.	ICAR	1991 - 1992	1.1
4	Studies on the Suitability of Different Packaging Materials for Different Meat Foods	ICAR	1990 - 1993	10.98
5	Microbial Quality of Pork and Pork Products	ICAR	1993 -1996	12.69
6	Part-II Scheme on “Preservation of meat in Modular Cold Storage.	Government of Tamil Nadu	1997 -1998	***
7	Carcass Quality and Yield Characteristics of South India Non-descript Buffaloes.	ICAR	1997 -2001	14.94
8	A University Plan Scheme on the “Establishment of Quality Control Laboratory in Meat and Meat Products”	Government of Tamil Nadu	1989 -2002	41.82
9	NATP project on “Quality Assurance and Monitoring of food from Livestock and Poultry”.	World Bank ICAR	2000 - 2004	26.6
10	Effect of Modified Atmosphere Preservation on Meat Quality.	ICAR	2000 - 2004	13.48
11	NATP project on “Processing of Pork, Broiler and Eggs”.	World Bank ICAR	2002 - 2004	18.44
12	Development of emulsion based meat products utilizing buffalo lean meat and its offals	MoFPI, GOI and TANUVAS	2006 -2009	23.87
13	Evaluation of animal by- products like ossein, sinews, bone meal and sludge on broiler performance	M/s Nitta Gelatin India Ltd	2009 -2010	7.04
14	Establishment of Food Testing Laboratory for Meat and Meat Products	MoFPI, GOI	2012 --2016	223.37
15	National Livestock Mission Scheme on “Establishment of Carcass Utilization Plant”	Government of India: 50%, Government of Tamil Nadu: 50%	2017- 2022	200.00

• “All India Coordinated Research Project on Post Harvest Engineering and Technology" funded by the Indian Council of Agricultural Research, New Delhi.
• Self Financing Scheme on “Production and marketing of ready- to- cook and ready- to- eat meat products” funded by Tamil Nadu Veterinary and Animal Sciences University, Chennai
• Self Financing Scheme on “Food Testing Laboratory for Meat and Meat Products” funded by Tamil Nadu Veterinary and Animal Sciences University, Chennai.
• Self Financing Scheme on Processing of slaughter house waste and fallen animal carcasses into value added products

• Electric Chain Hoist with Trolley
• Captive bolt stunners
• Electrical Stunner
• Brisket cutting saw
• Modular chiller and modular freezer
• Cabinet / Commercial Deep freezers
• Semi-automated poultry processing line
• Mobile poultry processing plant
• Vacuum packaging machine

• Meat mincer
• Bowl Chopper
• Sausage stuffer
• Patty making machine
• Ice flaking Machine
• Brine Injector
• Vacuum Tumbler
• Smoking Cabinet
• Retort processing unit
• Meat slicer
• Blade tenderiser
• Cooking vat and other gadgets for cooking including LPG gas stove, microwave oven, electric grill, tandoor and barbecue cooking

• pH meter
• Water activity meter
• Hunter lab Spectro-colorimeter
• Texture Analyser
• UV-vis spectrophotometer
• Warner Bratzler Shear Force Machine
• Virtis Homogeniser for assessment of myofibrillar fragmentation index
• Digital Polar planimeter
• Electrical impedance meter
• Salinometer
• Microscope with facilities for micrometry
• Water stills

• Class II Bio-safety Cabinet
• Stomacher
• Colony counter
• Autoclaves
• Vitek 2 Compact
• Hot air oven
• Incubator and BOD incubator

• Gel Electrophoresis
• PCR
• Refrigerated Centrifuge
• Shaker
• Spinwin

• LC MS MS
• GC MS MS
• ICP OES
• FTNIR spectrophotometer
• Kjeltec 2100 distillation unit
• Soxtec 8000 extraction unit

• The mobile scalding tank has been designed with an inlet and outlet pipe; is insulated and provided with a thermostat to maintain the water at deired temperature for scalding birds and pigs.
• The mobile scalding tank has been granted a patent (Patent number 342259) to the patentee (Tamil Nadu Veterinary and Animal Sciences University) for an invention entitled” A Mobile Scalding Tank for Scalding Birds” for the term of 20 years from the 8th day of April 2011. The inventors are Dr. Robinson J. J. Abraham, Dr. V. Appa Rao and Dr. R. Narendra Babu, of this department.

• The department assists livestock farmers in marketing their food animals by undertaking custom slaughter.
• The department also markets meat and ready to eat meat products to public regularly and motivates existing and prospective entrepreneurs to venture into meat processing.
• The department is involved in providing consultancy services to existing and prospective entrepreneurs in meat processing in establishment of slaughterhouse, meat processing facilities, cold stores and retail outlets by providing necessary designs and Detailed Project Report
• Analysis of meat and meat products such as assessment of physico- chemical, microbial and sensory qualities, species identification, detection of chemical residues, are undertaken for a charge and the fees for the tests are furnished below:

S. No.	Test	Proposed rate (Rs.) per sample
		Students	Commercial
1.	Microbial quality of meat and meat products (Total viable count, anaerobic count, specific food borne pathogens)	1000	3000
	Total viable count	250	500
	Total psychrophilic count	250	1000
	Anaerobic count	250	1000
	Specific food pathogen	250	1500
2.	Sensory evaluation of meat and meat products (taste panel, shear force value and texture profile)	1000	3000
	Sensory evaluation by taste panel	500	1500
	Shear force value by Warner Bratzler	150	500
	Texture profile for meat and meat products	350	1000
3.	Proximate Composition (moisture, fat, protein, ash) of meat and meat products	400	1200
	Moisture of meat and meat products	80	100
	Fat of meat and meat products	100	500
	Protein of meat and meat products	100	500
	Ash of meat and meat products	100	200
4.	Physico- Chemical quality of meat and meat products (pH, Water holding capacity, Thiobarbituric acid number, Tyrosine value, colour (instrumental), odour )	500	1500
	pH	50	100
	Water holding capacity	50	200
	Thiobarbituric acid number	100	350
	Tyrosine value	100	350
	Colour (instrumental)	100	500
	Odour	100	250
5.	Shelf life studies of meat and meat products (seven days)	2000	5000
6.	Species identification of meat by PCR technique
	Known/ suspected Specific species	2000	6000
	Unknown species	3000	8000
7.	Heavy metals/ minerals (per element) by ICP- OES	300.00	600.00
8.	Pesticides/ antibiotics by LCMSMS	2000.00	4000.00
9.	Pesticides by GCMSMS	2000.00	4000.00
10.	Microbial analysis in Vitek Compact system*	500.00	1000.00

Name of the Faculty	Designation	E-mail	Mobile#
Dr.APPA RAO,V	PROFESSOR AND HEAD	varao1966@yahoo.com	9444527875
Dr.SELVAN,P	PROFESSOR	selvanlpt@yahoo.com	9790813709
Dr.EZHIL VELAN,S	ASSISTANT PROFESSOR	mailezhils@gmail.com	93808 11841
Dr.ILAVARASAN,R	ASSISTANT PROFESSOR	drila05vet@gmail.com	9894039922
Dr.KARTHIK,B	ASSISTANT PROFESSOR	drkarthiklpt@gmail.com	9994014246

The Professor and Head,
Department Of Livestock Products Technology (Meat Science),
Madras Veterinary College, Chennai – 600 007.
Phone: +91-44-25364000
E-mail: hodmstmvc@tanuvas.org.in