A three-day training programme on “Hygienic Meat Production & Processing for Value Added Meat Products” was conducted by the Department of Livestock Products Technology (LPT) of Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana. The training was for the floor level workers of meat industry, butchers & small vendors with an objective to educate them about clean meat production practices, processing, packaging, value addition & quality assurance. The training programme was financially supported under RKVY-12-DR scheme ‘Enhancement of production & productivity potential of livestock, poultry & fisheries sector for socio-economic upliftment of the farmers of Punjab.
Dr. Manish Chatli HoD of the Department of LPT was the course Director while Pavan Kumar and Nitin Mehta coordinated the programme.
The trainees were provided hands-on-training basics of meat hygiene, preparation of chicken pickle, preparation of value added emulsion based meat products (meat ball, patties, nuggets, sausage) and meat snacks (meat samosa). The trainees also visited GADVASU Instructional Poultry Processing Plant and got acquaintance with all the machinery & equipment, live slaughtering & dressing operation of poultry. The experts shared information related to FSSAI, legislations for setting up a butcher’s shop, labeling requirements etc.
Dr J.P.S. Gill, Director Research, GADVASU applauded the efforts of the department and said that the these types of training's will help in the awareness of base level workers about hygiene & value addition, which will in turn improve the quality and food safety.
Dr. Harish Verma, Director Extension Education, GADVASU also affirmed that processing and value addition is need of the hour. Dr A.S. Nanda, Vice Chancellor, GADVASU highlighted that the acquired scientific knowledge on the processing through this training programme will help in providing assured income to the farmers and certainty in marketing of meat animals. This will also provide the nutritional security to the people of Punjab. He applauded the efforts of the department and its faculty members.
