Technologies & Products for Commercialization -National Research Centre on Meat

  • Technologies for setting up small scale value added meat products units
  • Technologies for emulsion based meat products-sausages, patties, nuggets, croquettes, meat balls etc.
  • Technologies for restructured and enrobed meat products-bites, slices, enrobed nuggets, wingettes, fillets, enrobed eggs etc.
  • Technologies for cured and smoked mutton ham, cured and smoked chicken necks, breasts, legs (thighs & drumsticks), smoked fish fillets, etc.
  • Technologies for shelf-stable meat products-retort meat curries, dried meat, meat pickle
  • Technology for meat species identification through molecular tools.