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The fresh meat and product quality evaluation laboratory is well equipped with sophisticated
equipments for evaluating different quality parameters like objective colour, water
holding capacity, meat tenderness and texture etc. Meat quality is a generic term
used to describe properties and perception of meat. It includes attributes such
as carcass composition and conformation, the eating quality of meat, health issues
and production related issues including animal welfare and environmental impact.
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The determinants of meat eating quality are multifactorial and complex. Despite the
efforts to control and optimize the perislaughter environment, there is still unacceptable
variation in eating quality. This situation is not surprising since muscle is intrinsically
a highly organized and complex structure, so that the properties of meat are likely
to be determined and different levels ranging from the molecular to the mechanical.
In the light of the complexity and consumers’ concerns about quality, this laboratory
is very important which focus on the major determinants of meat and meat products
quality and overall acceptability and their health effects.
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Equipments in use
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• The Hunter lab equipment for measurement of lightness, redness, yellowness, hue
and chroma of meat and meat product.
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• Texture measurement system for meat tenderness and texture profiles such as cohesiveness,
hardness, springiness etc.
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Training sponsored/conducted
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Consultancy project
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Training conducted in meat quality evaluation
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Training conducted and release of training manual
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Trainees in the meat texture laboratory
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• “Advances in meat hygiene” for West Bengal Veterinary Officers
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Products /technologies developed Technologies for specialty meat products with health
and nutritional benefits
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Functional foods and natural health products encompass a wide range of food ingredients,
with a variety of bioactive responsible for their efficacy in health promotion and
disease prevention. Honey, pomegranate juice and rind powder, ragi flour, ginger,
kachri powder, grape and mosambi pulp, curry leaves, drumstick leaves, wheat and
oat bran, sorghum fibre are some of the natural ingredients that could beneficially
be incorporated in the production of value added convenience meat products. In addition,
meat products will be enriched with fibre and producing health benefits like low
fat and low cholesterol product.
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