Meat Microbiology & Quality Control

Meat Microbiology & Quality Control

A group of scientists conducts research in Meat Microbiology Laboratory in the Division of Livestock Products Technology located in the Main campus of IVRI, Izatnagar. It is a small lab contains working bench for 5-6 people with a dedicated room for distilled water, ion-exchange column chromatography, deep freezers etc. At present the lab supports for research in the area of “Food Safety and Quality Control” in particularly, quality monitoring of fresh and frozen meat in the supply chain.


Important equipments available

  • Biospectrophotometer (with standard, semi-micro and microcuvette facilities)
  • Vertical gel electrophoresis system
  • Western-blotting system
  • Magnetic (Hot plate) stirrer
  • Vertex mixer
  • Digital pH meter
  • Water bath
  • Vertical deep freezer (-40 & -25°C)
  • Refrigerators
  • Bacteriological incubator
  • Anaerobic jars
  • Electronic weighing balance




Western-blotting system


Digital pH meter


Bio-safety cabinet


Major Achievements

The major achievement of Lab includes identification of novel enzyme based markers for field monitoring of fresh (chilled) and frozen-thawed meat.

Ongoing Research Project:

At present research activity of the lab is supporting by the Ministry of Food Processing Industries, Govt. of Indiaunder the project “Development of enzyme based biomarkers for rapid differentiation of fresh and frozen-thawed meat with special reference to poultry meat”.

Further Contact: Dr. A K Biswas, PS & Head, Email: ashim.biswas[at]icar[dot]gov[dot]in