Faculty Detail
Dr. Manish Kumar Chatli
Designation: Professor
Contact Address:Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, Punjab 141004
Telephone : 0161-2414025
Mobile: 9463640437
Email:manishchatlilpt@gmail.com
Academic Credentials
- B.V.Sc. & A.H.
- MVSc. ( Animal Products Technology)
- PhD ( Livestock Products Technology)
Teaching and Other Appointments
- Regularly teaching B.V.Sc & A.H., MVSc and PhD students, The
different courses of Milk and Milk Products Technology, Abattoir
Practices, Animal Byproducts Technology, Processing, preservation and
packaging of Livestock Products, Sensory Evaluation of Livestock
Products Role of biotechnology in Meat Science.
Other Appointments
- Chairman Departmental Extension Committee
- Regional coordinator of vetjobs India
Area of Research Interests
- Functional/Health oriented Meat Products. Biopreservation of Livestock
products including use of natural antioxidants and antimicrobial
substances. Application of Proteomics in Meat Science
Ongoing Projects
|
Sr. No.
|
Name
|
Funding Agency
|
Year of Start
|
|
1.
|
Processing of
milk into different value added products for better economic returns
|
Rashtriya Krishi Vigyan Yojna RKVY, C-1
|
2009
|
|
2.
|
Processing of
buffalo milk into mozzarella cheese for better economic and health benefits.
|
Rashtriya Krishi Vigyan Yojna, RKVY, C-3
|
2010
|
|
3.
|
Novel
bioactive edible films for extending shelf life of meat based products
|
Ministry of Food Processing Industries (R & D
Scheme)
|
2012
|
|
4.
|
Establishment
of Instructional Poultry Processing Unit and Poultry Products Manufacturing
Unit (Misc-3)(Co-PI)
|
Ministry of Food Processing Industries
|
2007
|
|
5.
|
Studies on
Development and Storage of Meat Products Without and With Minimum
Refrigeration(Co-PI)
|
Rashtriya Krishi Vigyan Yojna, RKVY, C-2
|
2009
|
|
6.
|
Development
of suitable module for sustainable Processing and Marketing of Meat and Meat
Products to Increase Employment and Income Generation in Punjab State(Co-PI)
|
Rashtriya Krishi Vikas Yojana, RKVY, C-4
|
2010
|
|
7.
|
Studies on
the utilization and popularization of processed meat products prepared from
buffaloes and other species (NPV-44)(Co-PI)
|
Punjab State Govt
|
2004
|
|
8.
|
Experiential
Learning Programme(Co-PI)
|
ICAR
|
2011
|
|
9.
|
Processing of
Turkey meat into different value added meat products and popularization
thereof(Co-PI)
|
Livestock Development Board Misc-10
|
2008
|
Research Honour’s /Awards
- Awarded Certificate of Excellence in Technology Innovation in 2014
by Distinguished Veterinarian Award conferred by Punjab Veterinarian
Alumni Association 2013
- Awarded Twelve Best Poster/Oral Research presentation awards in various conferences and symposia
- Recipient of Senior Research Fellowship awarded by Council of
Scientific and Industrial Research (CSIR), Govt. of India for Ph.D.
studies
No. of Publications
| Research: 75 | Extension: 78
| Books: 05
| Manuals: 07 |
|---|
Publications
- Joseph, S, Chatli M.K., Biswas A.K. and Sahoo J (2012) Efficacy of pink guava pulp as an antioxidant in raw pork emulsion. Journal of Food Science & Technology; DOI: 10.1007/s13197-012-0668-1
- Biswas A. K., M. K. Chatli and J. Sahoo (2012) Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chemistry, 133, 467-472
- Singh R, Chatli M.K., Biswas A.K. and Sahoo J (2011) Quality and storage stability of omega-3 enriched chicken meat patties with the incorporation of linseed oil. J Food Quality, 35(5) :352-362
- Biswas A. K., J. Sahoo and M. K. Chatli (2011) A simple UV-Vis spectrophotometric method for determination of ?-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets. LWT-Food Science & Technology, 44, 1809-13
- Nissar, M., Chatli, M. K., Sharma, D. K. and Sahoo J (2010). Effect of different cooking methods on the physico-chemical, processing, sensory and microbial quality of high-fat and low-fat buffalo meat patties. Asian Australasian J Animal Sciences, 23 (10) 1380-85
- Nissar, M., Chatli, M. K. and Sharma, D. K. (2009). Efficacy of Tapioca starch as a fat replacer in low fat buffalo meat patties Buffalo Bulletin: 28: 18-24, 28.
- Nissar, M., Chatli, M. K., and Sharma, D. K. (2008). Efficacy of Soy protein isolate as fat replacer on quality of low-fat buffalo meat patties. Fleischwirtchaft International 23: 73-76
- Manish Kumar, Sharma B.D. and Kumar R.R. (2007) Evaluation of sodium alginate as a fat replacer on processing and shelf life of low-fat ground pork patties. Asian- Australasian J Animal Science 20(4): 588-597
- Manish Kumar and B.D. Sharma (2006) Economics of production of traditional and low-fat ground pork patties. Food and Beverage World 33(5):55-58
- Manish Kumar, Berwal, J.S. (1998). Sensitivity of food pathogens to Garlic (Allium sativum). J. Appl. Microbiol. 84,213-215
