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Department of Livestock Products Technology (LPT), Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana organized a Five days training programme on “Clean Meat Production and By-products Utilization” for the meat industry personnel and entrepreneurs belonging to SC/ST categories with an intention to educate them about clean meat production practices, utilization of slaughter house by-products and entrepreneurship development. Dr. Nariinder Singh Sharma, HoD, Department of LPT was the Course Director, Dr. Om Prakash Malav and Dr. Rajesh V Wagh acted as course coordinators and Dr. Simranjeet Kaur as Technical coordinator. Dr Pavan Kumar and Dr Nitin Mehta actively organized different activities in the training programme.
On the conclusion of the training, Dr. Sharma informed that this training programme was financially supported by Rashtriya Krishi Vikas Yojna-12-DEE, DEE-Enhancement of production and productivity potential of livestock, poultry and fisheries sector for socio-economic upliftment of the farmers of Punjab. The course content of training programme was included basics of clean meat production, slaughtering techniques, poultry processing plant visit and acquaintance with the machinery and equipments. Slaughtering and dressing operation of poultry, sheep, goat, pig and zoonotic diseases and their prevention was also discussed . Trainees acquired knowledge about FSSAI norms and other legislations for setting up a butcher’s shop. Experts trained them through practical demonstration of preparation of valuable products from slaughterhouse waste and preparation of value added emulsion based meat products. Total 13 trainees belonging to local meat shops, butchers and meat industry attended the training programme.
Dr J.P.S. Gill, Director Research, GADVASU emphasized that utilization of slaughter house by-products is need of the hour for better revenue, employment generation and environmental protection. Dr. Parkash Singh Brar, Director Extension Education, GADVASU congratulated the organizers for organizing training programme and emphasized that university is always ready to serve the farmers, meat shop owners, entrepreneurs and meat industry personnel through conduct of various extension activities.
