In India, organisation and scientific development of the livestock sector began to receive due attention in the post- independence era, with emphasis being laid on R&D work for better livestock production to combat malnutrition and protein hunger of the people. Research was initiated in the country on fish preservation and processing to meet the needs of the country for salvaging the surplus fish, which hastened the birth of the Meat, Fish and Poultry Technology Division at CFTRI in 1957.

Subsequently, a strong need was felt in the country for R & D programmes in the area of red meats as well which led to the division being named as Meat and Fish Division in 1959. Later, the growing recognition of poultry as a source of protein resulted in this division entering the R&D area of poultry products too, which culminated in its present name as Department of Meat, Fish and Poultry Technology in 1963.

-  Meat, fish and poultry technology
-  Fish technology
-  Poultry feeds and poultry processing
-  Hygienic microbiology

Technologies Developed
Meat and Poultry

-  Development of designs for abattoirs, and methods for hygienic
   processing of meat and poultry.

-  Methods for transportation of chitosan, albumen flakes, ham,
   bacon, sausage.

-  Decontamination techniques for elimination of pathogenic
   micro-organisms.

-  Improved techniques for tenderising tough meat from sheep, goat,
   buffalo and layer chicken, and for stabilised and extended meat
   products.

-  Process know-hows for a variety of traditional meat and poultry
   products (e.g., Tandoori chicken, Kabobs, Biriyani, pickles), ham,
   bacon, sausages, canned meat products, shelf-stable meat and
   poultry products.

-  Process know-hows for convenience products such as chicken
   soup mix, dehydrated gravy mixes for several traditional products,
   whole egg powder and low-cholesterol egg powder and chicken
   paste, and for snacks such as chicken wafers and chicken tidbits.

-  Development of casings from the intestines of sheep, goat and
   buffalo.

-  Development of Poultry intestine silage and protein hydrolysates

Fish

-  Methods for transportation of fish, fishmeal, fish pickle.
-  Icing and marketing of freshwater fish.
-  Tests to ascertain the freshness/ spoilage of fish and salted fish
-  Prevention of drip loss in frozen shrimp
-  Freezing- and frozen storage-of shrimp
-  Process optimisation and shelf-life determination for a variety of fish
     products (sausage, breaded fish, fish cutlet, frozen fish curry,
     canned fish products).
-  Prawn and fish wafers
-  Pre-processed, dehydrated spice mix for fish curry and fish fry
-  Fish and prawn pickles
-  Recycling of waste from fish and shrimp processing for production
    of low-cost protein-rich by-products (one such by-product is used in
    preparing aquaculture feeds).
-  Fish meal, fish protein concentrate, chitosan and fish viscera silage.

Academic and Technical Services

-  Organization of short-term courses in the processing of meat, fish
   and poultry for the benefit of the industry.
-  Training in abattoir management.
-  Consultancy and preparation of techno-economic feasibility reports
-  Process demonstration for entrepreneurs.
-  Association with M.Sc (Food Technology) and Ph.D. programmes in the areas of meat, fish and poultry technology and science.

-  A small- size modern abattoir sponsored by DANIDA
-  A pilot processing plant
-  Meat processing equipment
-  A canning line and a sausage line
-  Instruments for analysing meat, fish and poultry profiles

Head                                                                                              Meat, Fish and Poultry Technology,                                                   Central Food Technological Research Institute,                
Mysore - 570 013, India.
Tel:[O] + 91 - 821 - 2514840
Fax: [O] + 91 - 821 - 2517233

E- mail: mfpt @ cftri . res . in                                           Top