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Livestock Products Technologies

Livestock Products Technologies

  1. Ready To Cook Milk Chips

    Ready To Cook Milk chips
    It is ready-to-eat (RTE), tasty, and nutritious milk product containing high milk protein. The product is a good substitute for the starch based snack foods. Shelf stability at the ambient temperature avoids the cost of refrigeration and cold chain facility for storage and transportation, respectively. This technology promotes the effective utilization of milk and dairy by-products

  2. Milk Nimiki

    Milk nimiki
    It is ready-to-eat (RTE), tasty and healthy milk based crispy snack product. It is rich in protein with a low fat content and served as good substitute for the starch based fried snack products. It is a shelf stable product and can be stored for months at room temperature. This technology promotes the value addition of milk and dairy by-products.

  3. Ready To Eat Meat Products (Emulsion Based Chicken/Mutton Product, Meat Pickle, Meat Chips, Functional Meat Products, Vegetable Incorporated Meat Products, Premium Chicken Soup)

    Emulsion Based Chicken/Mutton Product, Meat Pickle, Meat Chips,
    Chicken Meat Chips
    Quality animal protein most of the time could not find place in regular diet due to lack of time, convenience, cost and availability. Meat products are quiet popular because of their inherent taste, flavour, variety, functionality and magnificent nutritional value. These are preferred choice of consumers as healthy food supplement. Easy accessibility in direct consumable form and their sustained availability with natural taste and flavour are key issues of concern. It has a range of meat products such as emulsion based (viz: nuggets, patties, sausages, kofta) shelf stable ( pickles), snacks (meat chips), functional meat products (viz: low salt, low fat, high dietary fiber), economic (vegetable incorporated) and healthy soup drink suited to varied choice, taste and flavour of consumers. Premium Chicken Soup
    These products are ready to eat in nature, storable under usual refrigerated condition and can be consumed after mere warming for taste. An amalgam of indigenous and western taste, these range of products have reasonably good shelf life varied from 7 days to 6 months and can be prepared and stored when there is easy and abundant supply of meat. Besides nutritious, being convenience and ready to eat products these are suited for working class, school going children, geriatric and people with physiological demands of extra nutrition.

  4. Harvesting Of Chicken Skin Fat From Poultry Sleeves

    Poultry is considered as healthy choice because of its relatively favorable fat profile. The availability of chicken fat, present mostly in skin is limited due to prevailing dressing practice and dumping of poultry sleeves (Skin+Feathers). Harvesting of this fat present in skin is essential for its judicious utilization otherwise nuisance to environment. Demand of value added products from poultry waste such as deserted poultry sleeves prevails to make the poultry processing economically viable. Here, a technique for harvesting of chicken skin fat from poultry sleeves is being presented. The technology encompasses the separation of skin from deserted poultry sleeves and optimized rendering regime with motive of utilization of left out defatted skin residues. The detailed physic-chemical, microbiological and nutritional quality of extracted fat have been determined and found useful. Further, the utility of this low cost chicken skin fat in preparation of convenience meat products has been established. The technique present the way of utilization of poultry waste viz: poultry sleeves for economic and environmental viability of poultry processing.

  5. Instant Chicken Soup Mix

    This invention relates to efficient utilization of abundantly available tough and fibrous spent hen meat in the form of instant soup mix to provide the nutrient needs at a very affordable price. The quality of reconstituted soup is almost similar to conventional chicken soup from broth and ensures better hygiene because of limited processing steps. The developed instant soup mix is a good source of animal proteins and minerals and very low in fat content. The process standardized is a very simple and can be easily adopted. This is a simple technology for preparation of instant soup mix by utilizing tough and fibrous meat from spent hens. The prepared instant chicken soup mix can be easily stored at room temperature, reconstituted and served as a when required. The instant soup mix when reconstituted in cold water (soup mix: water, 1:13), stirred and brought to boil has very good sensory qualities in terms of appearance and color, consistency, flavor, meat flavor intensity and overall palatability.. The instant soup mix had a shelf life of up to 3 months at room temperature. Thus by the standardized procedure, low value spent hen meat can be effectively utilized for a economical but nutritious and palatable ready-to-reconstitute meat product

  6. Essential Oil Incorporated Emulsion Based Meat Nuggets with Reduced Microbial Load and Enhanced Shelf Life

    Food safety has emerged as an important global issue due to international trade and public health implications. Current technologies for preservation and shelf life extension of food do not eliminate undesirable pathogens from these products or delay microbial spoilage, entirely. Greater consumer awareness and concern regarding synthetic chemical additives has led researchers and food processors to look for natural food additives with a broad spectrum of antimicrobial activity. At the same time, societies all over the world appears to be experiencing a trend of ‘green consumerism’ (TuleydeSilva, 1996; Smid and Gorris, 1999), desiring fewer synthetic food additives and products with a smaller impact on the environment. There is therefore still a need for new methods of reducing or eliminating foodborne pathogens and spoilage microbes, possibly in combination with existing methods (the hurdle principle; Leistner, 1978). Furthermore, the World Health Organization has recently called for a worldwide reduction in the consumption of salt in order to reduce the incidence of cardio-vascular disease (WHO, 2002). If the level of salt in processed foods is reduced, it is possible that other additives will be needed to maintain the safety of foods. This has forced researchers to explore for the alternative antimicrobials. There is therefore scope for new methods of making food safe which have a natural or ‘green’ image. Technology Details One such possibility is the use of essential oils as antimicrobial additives for control of foodborne pathogens and spoilage bacteria in animal foods. Evaluation of effects of these methods in controlling microbes in foods of animal origin shall help in formulating natural more acceptable formulations for their control. Considering the importance of microbiological food safety, particularly in light of emergence due to multiple drug resistance, need was felt to test essential oils for biocontrol of microbes in foods of animal origin. Essential oil blends have been formulated which are able to control microbial load and enhanced the shelf life of meat nuggets to 3-4 days when stored at refrigeration temperature without affecting the sensory scores. The EO blend incorporated meat nuggets also have higher juiciness. Blends of EOs formulated and evaluated for their affect on organoleptic and quality parameters of meat nuggets. Process for application of EO blends in meat nuggets standardized. Essential oil blends (0.125% concentration) significantly controlled total microbial load and enhanced shelf life and juiciness of the meat nuggets.

  7. Food Animal Species Identification Kit

    The rising demand and decreasing availability of meat steer the tendency of misrepresentation and fraudulence substitution of high priced meat with a cheaper or inferior quality of meat. PCR assays intended for identification of closely related species such as cattle and buffalo; and simultaneous detection of these with pig rarely cited in literature. Studies involving identification of common food animals or closely related species are yet in demand. PCR analysis of species-specific mitochondrial DNA sequences is the most common method currently used for identification of meat species in food, seems to be best as a ‘routine’ test, because of its ease and rapidness, and allows the discrimination from of several species at the same time. Further, advantages with duplex/multiplex PCR assays are that they allow co-amplification of separate regions of a single gene or specific fragments, each typical of a different animal species in a single PCR reaction, using different pairs of primers in the same reaction mix. The present invention mention about Simplex, duplex and multiplex PCR assays for identification of tissues from cattle, buffalo and pig. The technology is well tested on diverse kind of samples including heat processed and binary meat admixture. In binary meat admixture it has been tested up to 1% level.

  8. Carotenoids Based Assay To Ascertain The Species Origin Of Tissue From Cattle

    Application of animal tissues and fat in various edible and non-edible products has been increasing tremendously all over the world. However, identification of species origin of these animal products is essential on ground of health, economy and religion. The DNA based test is cumbersome and of limited use particularly for animal fat. A simple test to ascertain the cattle origin of tissue in resource constraint situation is always in demand. The technology presented here is simple colorimetric, biochemical assay which is based on presence of carotenoid pigment. The test can be performed in resource constraint conditions. It distinctly identify the carotenoid present in tissue of cattle origin which otherwise in buffalo not present. Although, the test is capable of ascertaining the cattle origin of muscle, fat and blood but very useful for fatty tissues because of accumulation of carotenoid in these tissues. Thus when isolation of DNA is difficult from fatty tissue this is very useful for industry such as soap industry.

  9. Plant Based Quality Indicator (QI) To Monitor Quality Of Meat During Supply Chain

    At present Indian meat industry is struggling due to insufficient cold storage facilities. To sustain meat and meat products quality maintenance of lower temperature throughout supply chain is must, along with that any fluctuation in temperature and related quality deterioration is necessary to be monitored. For that an efficient quality monitoring system is necessary. Therefore, environment friendly and safe plant based quality indicator for monitoring quality of meat and meat products during supply chain is the basic need of the meat processing industries at present. Plant based, environment friendly, economically viable quality indicator is a simple device. It can be used as sensitive meat quality detection tool to identify spoilage compounds of meat (which are generated during temperature abuse storage conditions throughout the supply chain) by a non-invasive colorimetric method. Quality indicators when set inside the meat packages a visible color change can be observed when there is volatile spoilage compounds generated due to storage or temperature abuse conditions.

  10. Plant Based Time Temperature Indicator (TTI) To Monitor Quality Of Meat And Meat Products During Supply Chain

    At present Indian meat industry is struggling due to insufficient cold storage facilities. To sustain meat and meat products quality, maintenance of lower temperature throughout supply chain is must, along with that any fluctuation in temperature and related quality deterioration is necessary to be monitored. For that an efficient temperature monitoring system is necessary. Therefore, environment friendly and safe plant based Time Temperature Indicator for monitoring temperature abuse conditions, which directly influence the quality of meat and meat products during supply chain is the basic need of the meat processing industries at present. Plant based, environment friendly, economically viable Time Temperature Indicator is a simple device. It can be used as sensitive temperature abuse detection tool to identify fluctuation of temperature in meat storage by a non-invasive colorimetric method. TTI indicators when set with the meat packages a visible color change can be observed when there is fluctuation of storage temperature during storage or in a temperature abuse conditions.

  11. Technology for production of functional food ingredient from chicken liver

    The total meat production in India is 8.11MT out of which about 50% is contributed by poultry meat (4.06MT). Poultry is one of the fastest growing segments of the agricultural sector in India with around 8% annual growth rate. (DAHD, 2019). Gizzard, Heart and Liver constitute about 5-6% of the carcass weight in broilers. (Singh and Pathak, 2017). For 4.06 MT poultry meat, approximately 0.2-0.25MT of these by-products is produced. These by-products are collected and sold separately to reduce the risk of Salmonella and Campylobacter cross contamination. These by-products are considered as low-value products, and many a times it becomes difficult for industries to divert their efforts to utilize or dispose in a scientific manner. Because of their many functional and nutritional properties, the interest in the use of meat/poultry by-products as food source and food ingredient has been increasing in recent years. Chicken liver, an important edible poultry by-product, constitutes approximately 2-2.5% of live weight of chicken. (Chen, 2006). Chicken liver is a rich and economical source of many essential nutrients for humans, including protein, fat, minerals and vitamins. Protein content of chicken liver is about 24.6%. In many countries including India, chicken liver has low commercial value and is less processed and underutilized compared with the liver of other animals. The use of chicken liver to produce high quality proteins would not only be beneficial for the industry, but also provide protein products with high nutritive value. Therefore, the key problem is to find economic ways to transform these underutilized protein resources into human foods, to meet the practical production demand.The technology of producing poultry liver protein isolate as functional food ingredient will result in effective and economic utilization of poultry liver for edible propose as functional food ingredient. This product not only increases the nutritional quality but it also resulted in enhanced functionality of food items.

  12. Drying technology for buffalo offals