Faculties Home

Faculty of Animal Production & Technology

 
 
Department of Meat Science and Technology

Introduction

Department of Meat Science and Technology (MST) is first of its kind in Pakistan. The department had been working as a division of the Department of Animal Products Technology since 2003. In 2009, Department of Animal Products Technology was restructured into three independent departments namely, Meat Technology, Dairy Technology and Leather and Fiber Technology.  Recently, in 2013 the name of Meat Technology department was revised to the Department of Meat Science and Technology.

The department has started its activities with the main objectives of education and training of students/industry personnel to cater the needs of meat processing industry through improving quality and hygiene standards of meat and meat products in the country. The department aims to conduct problem oriented applied research in the fields of primary and further processing of red meat and poultry meat. The department has a close liaison with leading red meat and poultry processors and exporters and providing consultancy services for improving their quality and hygiene standards.

Faculty Members

Faculty members have expertise in different disciplines of meat technology (Meat Production, Meat Microbiology and Meat processing).

Assistant Professor/ Officer In-charge

Assistant Professor

  1. Dr. Shair Ali
  2. Kashif Nauman

Lecturers

  1. Jamal Nasir
  2. Dr. Iftikhar Hussain
  3. Mr. Bilal Asghar

Facilities:

The Department of Meat Science and Technology has established a small scale meat processing plant and processing laboratory at UVAS Lahore campus. Main purposes of this processing plant are:

  • Trainings/education of our students according to requirements of industry
  • Training facility for industry personnel
  • Research facility for meat science and technology projects

A high tech Meat Quality and Analytical lab is in pipeline and will be established at UVAS Ravi Campus A block in near future.

Equipments Available:

  • Texture Analyzer
  • Minolta Colorimeter
  • Multi needle Marinade Injector
  • Meat Mincer
  • Meat Mixer
  • Meat Emulsifier
  • Sausage filler
  • Electric Bone saw cutter (Beef/Mutton)
  • Meat Slicer
  • Walk-in Chiller
  • Steam Oven
  • Water Bath
  • Cookers
  • Electric Hot plate Girdles
  • Gas Chromatography
  • HPLC
  • Buchi Distillation Apparatus
  • Digital pH Meter for Meat
  • Digital Infrared Meat Thermometer, High Temp IR Thermometer

Department of Meat Science and Technology is also providing hygienic meat and meat products to our faculty, staff members and students. MST has introduced following meat cuts and products:  

  • Meat with bone
  • Cube Roll with bone
  • Mince
  • Shine with Bone
  • Blade
  • Boneless Meat
  • Cube Roll Steaks
  • Chuck Roll Steaks
  • Rump Steaks
  • Round
  • Silverside
  • Topside
  • Liver
  • Tenderloin Steaks
  • Sirloin Steaks
  • Burger Patties

Undergraduate Courses

Degree Program

Course Title

Credit hours

Theory Teacher

Practical Teacher

DVM 5th Semester

Meat and slaughter house by products technologies

3(2-1)

Dr. M. Hayat Jaspal

Jamal Nasir
Iftikhar Hussain

 

 

BSc (Hons) Poultry Science (6th Semester)

Poultry Processing and Preservation Technologies

3(2-1)

Dr. M. Hayat Jaspal

Jamal Nasir
Iftikhar Hussain

 

BSc (Hons) Poultry Science (7th Semester)

Poultry Further Processing and Value addition

3(2-1)

Dr. M. Hayat Jaspal

Jamal Nasir
Iftikhar Hussain

 

Postgraduate courses

Minor courses for M.Phil/PhD students from various departments

Course no

Course title

Credit hours

MTEC (1001)

Meat biochemistry

4(3-1)

MTEC (1002)

Fresh meat safety and quality standards

3(2-1)

MTEC (1003)

Further processing and value addition

4(2-2)

MTEC (1004)

Red meat production and processing operations

4(3-1)

MTEC (1005)

Industrial poultry processing operations

4(3-1)

MTEC (1006)

Fish post-harvest technology and quality standards

3(2-1)

 

Industry Training Modules

  1. Modular Training program for Managers working in Meat Industry, Lahore (6 Jan-31 Jan 2014)
  2. Modular Training program for Workers, Lahore (03 March-08 March 2014)
  3. Modular Training program for Workers, Karachi (10 March-15 March 2014)
  4. Modular Training program for Supervisors, Karachi (14April-24April 2014)

 

Seminars

  • Awareness Seminar for Meat Industry on Meat Quality, UVAS, Lahore (09 November 2014)
  • Awareness Seminar for Meat Industry on Meat Quality, Holiday Inn, Karachi (05 February 2014)

 

  • Image001
  • Image002
  • Image003
  • Image004
  • Image005
  • Image006
 

 

 
 
UVAS