LUDHIANA: Various technical sessions were conducted on Friday during the ongoing international symposium and 7th conference of the Indian Meat Science Association at Guru Angad Dev Veterinary and Animal Sciences University(GADVASU).
Dr S T Joo from the Republic of Korea underlined food safety issues related with different cooking techniques. He said cooking time and temperature should be selected with eating quality parameters and killing of pathogens. Experts unanimously agreed on the need to stop rampant slaughter of animals in lanes and bylanes of the city immediately.
They said animal welfare should be considered and Food Safety and Standards Authority of India (FSSAI) regulations should be followed in letter and spirit while transporting animals.
Besides effective utilization of slaughter house byproducts, participants also underlined the need to reduce environmental pollution. Dr R K Dhaliwal, director, student welfare, PAU advocated extension services for awareness, training and development of entrepreneurship in animal husbandry. Dhaliwal also suggested collaborative extension programmes between Punjab Agricultural University and GADVASU.
Professor Lee, a scientist from the University of Konkuk, Republic of Korea presented various methods of low-cost preservation techniques to reduce losses occurring during transportation and storage of livestock produce.
Dr Manish Kumar Chatli, organising secretary said valuable products can be developed from animal husbandry waste, such as biodegradable films, Bone Morphogenic Proteins (BMP) and collagen sheets, among others. He said BMP increases the rate of healing of fractures by 40% to 50%. Collagen sheets, he said, are being used in plastic surgery.
According to him, this would help young researchers interact with subject experts and set new ideas about priority research areas. National Research Centre (Meat) signed an MoU with GADVASU, which will open up new avenues for research and entrepreneurs exchange, sharing of knowledge and facilities. National Research Centre (Meat) welcomed research students from different universities to undertake research in the ongoing projects.
No comments:
Post a Comment