ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ
Guru Angad Dev Veterinary And Animal Sciences University

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- Centre of One Health - Director of Clinics - Director of Livestock Farms

College of Veterinary Science

Faculty Detail

Dr. Manish Kumar Chatli

Designation: Professor
Contact Address:Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, Punjab 141004
Telephone : 0161-2414025
Mobile: 9463640437

Academic Credentials

  • B.V.Sc. & A.H.
  • MVSc. ( Animal Products Technology)
  • PhD ( Livestock Products Technology)

Teaching and Other Appointments

  • Regularly teaching B.V.Sc & A.H., MVSc and PhD students, The different courses of Milk and Milk Products Technology, Abattoir Practices, Animal Byproducts Technology, Processing, preservation and packaging of Livestock Products, Sensory Evaluation of Livestock Products Role of biotechnology in Meat Science.

Other Appointments

  • Chairman Departmental Extension Committee
  • Regional coordinator of vetjobs India

Area of Research Interests

  • Functional/Health oriented Meat Products. Biopreservation of Livestock products including use of natural antioxidants and antimicrobial substances. Application of Proteomics in Meat Science

Ongoing Projects

Sr. No.


Funding Agency

Year of Start


Processing of milk into different value added products for better economic returns

Rashtriya Krishi Vigyan Yojna RKVY, C-1



Processing of buffalo milk into mozzarella cheese for better economic and health benefits.

Rashtriya Krishi Vigyan Yojna, RKVY, C-3



Novel bioactive edible films for extending shelf life of meat based products

Ministry of Food Processing Industries (R & D Scheme)



Establishment of Instructional Poultry Processing Unit and Poultry Products Manufacturing Unit (Misc-3)(Co-PI)

Ministry of Food Processing Industries



Studies on Development and Storage of Meat Products Without and With Minimum Refrigeration(Co-PI)

Rashtriya Krishi Vigyan Yojna, RKVY, C-2



Development of suitable module for sustainable Processing and Marketing of Meat and Meat Products to Increase Employment and Income Generation in Punjab State(Co-PI)

Rashtriya Krishi Vikas Yojana, RKVY, C-4



Studies on the utilization and popularization of processed meat products prepared from buffaloes and other species (NPV-44)(Co-PI)

Punjab State Govt



Experiential Learning Programme(Co-PI)




Processing of Turkey meat into different value added meat products and popularization thereof(Co-PI)

Livestock Development Board Misc-10



Research Honour’s /Awards

  • Awarded Certificate of Excellence in Technology Innovation in 2014 by Distinguished Veterinarian Award conferred by Punjab Veterinarian Alumni Association 2013
  • Awarded Twelve Best Poster/Oral Research presentation awards in various conferences and symposia
  • Recipient of Senior Research Fellowship awarded by Council of Scientific and Industrial Research (CSIR), Govt. of India for Ph.D. studies

No. of Publications

Research: 75Extension: 78      
Books: 05      
Manuals: 07


  •  Joseph, S, Chatli M.K., Biswas A.K. and Sahoo J (2012) Efficacy of pink guava pulp as an antioxidant in raw pork emulsion. Journal of Food Science & Technology; DOI: 10.1007/s13197-012-0668-1
  • Biswas A. K., M. K. Chatli and J. Sahoo (2012) Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chemistry, 133, 467-472
  • Singh R, Chatli M.K., Biswas A.K. and Sahoo J (2011) Quality and storage stability of omega-3 enriched chicken meat patties with the incorporation of linseed oil. J Food Quality, 35(5) :352-362
  • Biswas A. K., J. Sahoo and M. K. Chatli (2011) A simple UV-Vis spectrophotometric method for determination of ?-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets. LWT-Food Science & Technology, 44, 1809-13
  • Nissar, M., Chatli, M. K., Sharma, D. K. and Sahoo J (2010). Effect of different cooking methods on the physico-chemical, processing, sensory and microbial quality of high-fat and low-fat buffalo meat patties. Asian Australasian J Animal Sciences, 23 (10) 1380-85
  • Nissar, M., Chatli, M. K. and Sharma, D. K. (2009). Efficacy of Tapioca starch as a fat replacer in low fat buffalo meat patties Buffalo Bulletin: 28: 18-24, 28.
  • Nissar, M., Chatli, M. K., and Sharma, D. K. (2008). Efficacy of Soy protein isolate as fat replacer on quality of low-fat buffalo meat patties. Fleischwirtchaft International 23: 73-76
  • Manish Kumar, Sharma B.D. and Kumar R.R. (2007) Evaluation of sodium alginate as a fat replacer on processing and shelf life of low-fat ground pork patties. Asian- Australasian J Animal Science 20(4): 588-597
  • Manish Kumar and B.D. Sharma (2006) Economics of production of traditional and low-fat ground pork patties. Food and Beverage World 33(5):55-58
  • Manish Kumar, Berwal, J.S. (1998). Sensitivity of food pathogens to Garlic (Allium sativum). J. Appl. Microbiol. 84,213-215