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Major Achievements

  • Developed more than 40 new/improved processes and technologies for ready-to-eat and ready-to-cook, functional, emulsion based, enrobed, shelf-stable, restructured, cured and smoked meat products from chicken, mutton, chevon, pork, buffalo and rabbit meat.
  • Developedvarious simplex, duplex, multiplex PCR for identification of tissue from cattle, buffalo and pig, Carotenoid based assay, LAMP-LFA and RPA-LFA techniques for onsite identification of species origin of tissue.
  • Developed Time Temperature and Quality Indicators and rapids tests for quality evaluation and safety assurance of meat and meat products during supply chain.
  • Standardized sensitive and specific Real time (TaqMan) PCR, multiplex PCR and LAMP assays for food borne pathogens viz. Clostridium perfringens, Salmonella spp., S. aureus and Verotoxigenic E. coli.
  • Developed novel techniques for improvement of microbial quality and shelf life of meat and meat products by using blends of essential oil, natural antioxidants, organic acids, microbial cultures and new packaging methods.
  • Identified optimum handling conditions, developed techniques for tenderization and quality improvement of meat and meat products from spent animals/birds.
  • Standardized processes for isolation of fat, collagen, gelatine and keratin from deserted poultry sleeves and their utilization.
  • Evolved packaging systems and sensory criteria for different meat and meat products.
  • Standardized the process and formulation for various dairy products viz: low fat paneer, low calories sweets, milk chips, milk nimki,chhach powder, milk bread, milk rings, srikhand, fruit/vegetable pulp incorporated whey beverage etc. and utilization techniques for dairy by-products.
  • Standardized biochemical assays for differentiation of fresh and frozen-thawed meat.
  • Developed methodologies for production of multifunctional food ingredients from poultry slaughter by-products and pet treat from whole buffalo heart and liver.
  • Developed rapid assay (visual and spectrophotometric) for differentiation of fresh (chilled) and frozen-thawed meat
  • Developed food grade carcass/meat decontaminant spray.