Dr. Sher Ali

Contact information

Email: sher.ali@uvas.edu.pk
Cell: +923313802381
Phone: +92-42-99211374
Ext. 219
Dr. Sher Ali

Assistant Professor

BSc, M.Sc(Pak), PhD(China)

Biography

Dr. Sher Ali, Assistant Professor in the Department of Meat Science and Technology, University of Veterinary & Animal Sciences Lahore, Pakistan, holds B.Sc. (Hons.) and M.Sc. (Hons.) degrees in Food Science & Technology from the University of Karachi. In 2011, he won a grant to pursue Ph.D. under the overseas Ph.D. program of the Chinese Scholarship Council and completed his Ph.D. with distinction in 2015 from Nanjing Agricultural University, China. In 2015, he joined as Assistant Professor in the Department of Meat Science and Technology, UVAS. Before joining UVAS, he also served in the food industry as a Quality Controller from 2009 to 2011.

Dr. Sher Ali is an expert in meat science and technology and has several SCI publications in renowned peer-reviewed journals. Moreover, he has presented his work at many national and international conferences, including in China and Thailand. Furthermore, he has expertise in meat quality, safety and nutrition. Additionally, he has worked on the effect of freeze-thaw cycles on meat quality, the cold supply chain of meat, and preservation technologies of meat, with particular emphasis on the enhancement of eating quality. Moreover, he has hands-on chemical techniques like an assessment of protein and lipid oxidation; high throughput instruments like NMR, HPLC, GC, GCMS, Western Blotting, SDS-PAGE, 2DE Gel Electrophoresis, HPP, Viscoelastic properties and textural profile analyzer; along with microbial safety of fresh and frozen meat. Currently, he has been working on new product development as well as value addition.

Area of Interest

  • His current areas of interest are meat technology; post slaughter technologies for improving meat quality; as well as enhancement of eating quality and shelf life.

Publications

Scientific Conference / Trainings/Workshops Attended

  1. Participation in International Poultry Expo and Poultry Science Conference. Expo Centre Lahore, Pakistan. (15-17, September, 2022).
  2. Participated as a trainer “Hands on Learning on Food Analysis and Laboratory Testing Skills” organized by UVAS. Lahore, Pakistan (16-20, May, 2022).
  3. Certificate of attendance, Empowering knowledge on ethical publishing: Mastering the art of identifying predatory, fake and cloned journals. Organized by Elsevier. (8, June, 2022).
  4. Certificate of Participation, has participated in fava animal welfare regional webinar. (23, March, 2022).
  5. Certificate of Participation. Two days’ workshop on “Promoting Research Excellence in Academics across Pakistan. (1-2 Feb 2022).
  6. Poultry Science Conference (PSC@IPEX2022), Lahore, Pakistan. (15-17, Sep, 2022).
  7. Willey Certificate of Participation. (26, Jan, 2022).
  8. ABC 2021 10th Asian Buffalo Congress. Virtual Participation. Nepal (25-29, October, 2021).
  9. Certificate of Participation, International Seminar on “Aquaculture Disease and Health Management. Organized by Department of Fisheries & Aquaculture, UVAS, Ravi Campus (6. October, 2021).
  10. Certificate of Participation, International Virtual Congress on Food Science and Public Health, Tehran, Iran. (14-16 September, 2021).
  11. 4th WPSA International Virtual One Health Conference, organized by UVAS, WPSA & PVMC, (9-10, September, 2021).
  12. Certificate of participation, International Seminar on Seafood. Vehalder, Veterinary & Public Health Association, (10, July 2021).
  13. Certificate of Attendance, 67th International Congress of Meat Science and Technology Kraków, Poland, (23-27, August, 2021).
  14. Certificate of Participation, FAO-FAVA-NVA-VNU-WAAW 2021 webinar on “Fighting the invisible pandemic of Antimicrobial Resistance (AMR): Veterinarians and the One health Approach on food security and food safety for a healthy life” Wednesday, 25 August 2021 Time 2.15-4.15 p.m. (GMT+7)
  15. Certificate of Participation, Chinese Economic Development Model and CPEC. Organized by ORIC, VU, Lahore, Pakistan. (25th August 2021)
  16. Use of Antibiotic Alternatives in Poultry Industry: Current and Future Prospects. Organized by Department of Poultry Production, UVAS, Ravi Campus, (10, March, 2021).
  17. Conduction of Training workshop on Animal Slaughter, Meat Quality, Meat Cuts and Meat Packaging Technique. Under JICA funded project (28-31, December, 2021).
  18. International Webinar on Cyanide Poisoning” Organized by Department of Veterinary Medicine. University of Veterinary and Animal Sciences, Lahore-Pakistan. (October 2020).
  19. International Webinar on COVID-19 (Biochemical Diagnostic & Community Response) Organized by IBBT, University of Veterinary and Animal Sciences, Lahore-Pakistan. (21, August, 2020).
  20. Poultry Science Conference (PSC@IPEX2019), Lahore, Pakistan. Pakistan Poultry Association. 13-15 Sep 2019.
  21. Awareness Seminar ”Utilization of Poultry Waste as an Agriculture Fertilizer” UVAS 16th April 2019.
  22. 2nd WPSA Seminar Broiler Breeder Essentials. Theme: Optimizing broiler breeder efficiency through emergent skill. Organized by world poultry association Pakistan. 11th April 2019
  23. International Buffalo Congress (IBC 2019), Pearl Continental, Lahore Pakistan. 18-19 Feb 2019.
  24. 4th International conference on Agriculture, Food and Animal Sciences (SAU) Tandojam Pakistan. 21 22- 2019.
  1. International Conference on Food, Agricultural Sciences & Technologies (IC-FAST 2019). Punjab University & Expo Center, Lahore, Pakistan. January 15-17 2019.
  1. Trends and Innovation in Food Processing Technology: Prospects and Challenges. Dept of Dairy Technology, Ravi Campus, UVAS. 7-8 Nov 2018.
  2. Continuous Professional Development (CPD) in Broiler Production. Jointly Organized by Department of Poultry Production and BOEHRINGER INGELHEIM and VETMUNE PHARMA, Lahore, Pakistan. 23rd Oct 2018.
  3. Poultry Science Conference and International Poultry Expo. PPA, Expo Center, Lahore, Pakistan. 27-29 Sep 2018.
  4. ISO/TC 34/SC 6, Meat, Poultry, Fish, Eggs and their Products (23rd Plenary Meeting). Standardization Administration of China (SAC), Nanjing Agricultural University, China. 11-15 Sep 2018.
  5. Modern Halal Testing Techniques. TTI Laboratories, Lahore, Punjab, Pakistan. 18 Aug 2018.
  6. CPD workshop on Quality Assurance, Meat safety and Further Processing, by Dr Peter Robert Sheard, PC hotel, Lahore, Pakistan. MST, UVAS, Lahore, Pakistan. 11-12 June 2018.
  7. Halal Food safety Standards workshop, Punjab Halal Development Agency, Faletti’s Hotel, Lahore, Pakistan. PHDA, Punjab, Pakistan. 18 Apr 2018.
  8. 7th International Halal Conference, Punjab Halal Development Agency, Faltti’s Hotel, Lahore. PHDA, Punjab, Pakistan. 17 Apr 2018.
  9. Omics for Animal Sciences: Opportunities & Challenges”, UVAS Lahore. IBBT UVAS, Lahore. 20-21Feb 2018.
  10. One day Seminar on Patent Drafting and Filing Techniques. ORIC UVAS, Lahore. 16 Feb 2018.
  11. National Conference on Recent Trends in Food Processing and Technology. UVAS Pattoki, Pakistan. Nov 15-16 2017.
  12. 1st International Conference on Poultry Processing: Farm to Fork Management. UVAS Lahore Pakistan. Nov 1-2 2017.
  13. National Workshop on Intellectual Property Protection for the Inventions related to Agriculture and Animal Sciences. UVAS Lahore, Pakistan. 05-06 Oct 2017.
  14. International Conference on Food of Animal Origin. NIFSAT UAF Faisalabad Pakistan. 30-31 Mar. 2017.
  15. 6th International Halal Conference & Exhibition. Faletti’s Hotel Lahore Pakistan. 18-19 Mar 2017.
  16. Workshop on “Organic Food and Health. PCST Islamabad. Pakistan. 2-3 June 2016.
  17. 5th International Halal Conference & Exhibition. Faletti’s Hotel Lahore Pakistan.12-13 Apr 2016.
  18. XXII European Symposium on the Quality of Poultry Meat & XVI European Symposium on the Quality of Eggs and Egg Products. World’s Poultry Science Association, France. 10-13 May 2015.
  19. 2nd International conference on Agriculture, Food and Animal Sciences (SAU) Tandojam Pakistan. 25-26 Feb 2015.
  20. Public Health Conference Bangkok Thailand. Tomorrow people’s Organization Belgrade, Serbia. 12-14 July 2014.
  21. GCHERA World Agriculture Prize. Nanjing Agricultural University China. 19-21Sep 2014.
  22. China-New Zealand Food Safety Workshop on Novel Processing Technologies & 2014 Beijing International Conference on Food Non-thermal Processing Technologies China Agricultural University Beijing, China. 22-23 Sep 2014.
  23. VIV International China Summit. VIV 2014 China, VNU Exhibition Europe. 23-25 Sep 2014.
  24. Food Summit in China & 10th Annual Meeting of CIFST China Institute of Food Science & Technology. 29-31Oct 2013

World Conference on Animal Production, Beijing China World Association for Animal Production WAAP. 16-19 Oct 2013

PG Student Supervised

Sr. No. Student’s

Name

 Degree Title of Research Year
1.      1 Junaid Nawaz MPhil Effects of Storage Time and Vacuum Packaging on Frozen Meat Quality and Muscle Structure of Four Commercial Broiler strains Completed
2.      2- Sannan Nazir MPhil Effect of Different Concentrations of Sodium Chloride and Sodium Tripolyphosphate on Physicochemical Properties and Sensory Attributes of Marinated Broiler Breast Fillets Completed
3.      3 Nauman Asif MPhil Enrichment of Broiler Meat with Omega-3 Fatty Acids by Dietary Manipulations Completed
4.        Asad-ul

Moaeed

 MPhil Effect of Electrical Stimulation and Deboning Time on Quality of Broiler Meat Completed
5.        Aqib Khalil MPhil Influence of Multiple Freeze Thaw Cycles on Texture and Water Holding Capacity of Red and White Meat Completed
6.        Asif Ali MPhil Physico Chemical Characteristics of Ostrich Meat

(Struthio Camelus) Influenced by its Muscle Type.

 Completed
7.        Muhammad

Salman

 MPhil Evaluation of antioxidant and antimicrobial effect of Moringa Oleilfera leaves powder on chicken meat quality Completed
8.        Noveen Ashar MPhil Application of ultrasound treatment for improving the physicochemical and sensory properties of broiler meat Completed
9.        Muhammad Mohsin Mehdi MPhil Microbiological analysis and oxidative stability of wet and dry aged beef Completed
10.    Mubashir Mustafa MPhil Effect of different freezing methods on the quality of buffalo meat Completed
11.    Salman Rafique MPhil Influence of dry aging on physicochemical, textural and sensory attributes of m. longisimus lumborum and m. gluteus medius muscles in buffalo meat Completed
12.    Hassan Jameel MPhil Effect of electrical stimulation, deboning time and marination on broiler meat quality Completed
13.    Waqas Nadeem Khan MPhil Effects of pre-slaughter stress and administration of Electrolyte on different quality parameters of Beef Completed
14.    Asfa Sakhawat MPhil Pre-slaughter factors affecting meat quality of goats- An abattoir-based study Completed
15.    Abdullah Gilani MPhil Microbiological evaluation & hygienic practices of slaughtered animals in local abattoir of Pakistan - An abattoir-based study Completed
16.    Mr. Asadullah MPhil Effect of Different Packaging Methods on Physico-Chemical Characteristics Regarding Shelf Life of Goat Meat Raised under Different Feeding Conditions Completed
17.    Mr. Rizwan Ahmed MPhil Impact Of Different Marination Methods on Physiochemical and Sensory Attributes of Desi Chicken Meat Completed
18.    Ms. Tayyab Nazir MPhil Effect of Photoperiod Duration with Combinations of Different Lights on Physicochemical Characteristics of Broiler Meat Completed
19.    Mr. Muhammad Moazzam MPhil Influence of soy protein concentrates on physicochemical and sensory attributes of beef burger patty during chilled storage Completed
20.    Mr. Asif Tareen MPhil Effect of orange peel extract on meat quality, oxidative stability and microbial shelf life of lamb Chapli kebab during frozen storage Continue
21.    Mr. Muhammad Mujahid MPhil Shelf-life evaluation of restructured beef product incorporated with α-tocopherol as natural preservatives at refrigerated storage (4±1°C) Continue
Ph.D. Supervisor and Major Member
1.      1. Mr. Junaid Akhtar Identification and Resolution of Dark Cutting Beef in Local Meat Industry Continue
2.      Mr. Kashif Yar Use of innovative processing technology to improve eating quality meat quality and oxidative stability of beef and beef products Continue
3.      Mr. Bilal Asghar Use of pre-harvest and post- harvest novel decontamination technologies to ensure the quality and safety of poultry meat and ready to eat products Continue
4.      Ms. Noveen Ashar Course work Continue
5.      Ms. Asfa Sakahwat Course work Continue
MPhil Member
1. Iftikhar Hussain Badar Comparison of Productive Performance, Carcass Traits and Meat Quality Characteristics of Four Commercial Broiler Strains Available in Pakistan Completed
2. Muawuz ijaz Influence of animal age, post-slaughter chilling rate and ageing time on meat

quality characteristics of young cattle and buffalo

 Completed
3. Innam-ur-Rehman Comparative productive and processing performance and fatty acid profile of cobb Sasso, desi and commercial broiler available in the local market Completed
4. Ahmed Jamal Comparative Evaluation of Air and Water Immersion Chilling on Broiler Meat Quality Attributes Completed
5 Muhammad Nuaman Aslam Evaluation of Antioxidant and Antimicrobial Potential of Licorice Extract to Enhance Microbial safety of Chicken Meat Completed
6 Abdul Ghani SWOT  analysis  of  backyard poultry   farming   in   selected areas  of  Punjab  and  Khyber Pakhtunkhwa    Provinces    of Pakistan Completed
7 Muhammad Faisal Riaz Influence of photostimulation during incubation on broiler hatching traits, stress response and post-hatch growth Completed
8 Muhammad Usman Akram Effect of post rigor calcium chloride marination on meat quality attributes of young and spent buffalo meat Completed
9 Aneeqa Sardar Effect of different concentrations of Moringa Oleifera leaves extract on oxidative stability and flavor of beef patties during retail display in high oxygen modified atmosphere Completed
10 Iqra Akbar Shelf Life and Microbial Safety of Red Meat through Modified Atmosphere Packaging Technology Completed
11 Ushna Zainab Effect of Different Fat Percentages and Cooking Method with Different Temperatures on Physico-Chemical and Sensory Properties of Beef Burger Patties Completed
12 Muhammad Tariq Majeed Effect of Grass and TMR Feeding on Meat Quality of Ram under Different Packaging System at Retail Display. Completed
13 Ammar Faiz Effect of Different Packaging Technologies on Meat Shelf life of Sirloin Muscle in Small Ruminants Completed

Training Organized

  1. Hands on Training Program (one week) for the Employees of Lotte Kolson Pvt. Ltd, at Meat Technology Lab, CLC, UVAS, Ravi Campus. (Dec 2018)
  2. Modern Halal Testing Techniques TTI Laboratories, Lahore (18, Aug. 2018)
  3. Training workshop on Animal Slaughter, Meat Quality, Meat Cuts and Meat Packaging Technique. Under JICA funded project. (28-31 December 2021)

Project

S No Title Amount (Rs) Funding Agency
1 Influence of multiple freeze thaw cycles on texture and water Holding Capacity of Red and White meat.(PI) 0.420M HEC
2 Development of cost-effective novel beef product shelf-stable at higher ambient temperature.(Co-PI) 0.495 HEC