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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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2005 - 20062
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Subject: Livestock Product Technology × End date: 2008 × Start date: 2005 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    Comparative study of different marination treatments and methods of cooking in the preparation of hurdled processed chevon curry
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-10) Sisira Piyasiri, H.H.A.; Tanwar, V.K.
    Preparation of chevon curry is not an uncommon practice in normal domestic house holds and restaurants in the Asian countries including India. However main problems encountered in chevon curry preparation are toughness of meat chunks and shorter shelf life of the product. There for attempts have been made to standardize the technology for production of organoleptically acceptable chevon curry with longer storage life by applying various hurdles such as temperature, pH and preservatives. The meat chunks were first marinated with different marinade ingredients for 18 hours at 4±1oC.The different marinaded meat samples were cooked with two cooking methods viz microwave cooking and conventional cooking. In the first part of the study best marinade treatment was selected from each cooking method on the basis of sensory scores. The marinade treatment 1 from the conventional cooking and marinade treatment 3 from the microwave cooking method were rated highest and these two groups with the two controls were subjected to further studies. The physico chemical, microbiological and sensory characteristics of chevon curries treated with different marinades and cooked with two cooking methods were studied at different storage time intervals under refrigeration temperature. The chevon curry marinated with preservatives was rated significantly higher in all sensory attributes and shelf life compared to chevon curry marinated with out preservatives. Chevon curry prepared with out preservatives in marinades spoiled after 10 days at refrigeration storage. However chevon curries marinated with preservatives and combined different hurdles had the shelf life beyond the 15th day of similar storage. The chevon curries marinated without preservatives were high in microbiological load, low in sensory scores and high in TBA values compared to chevon curries marinated with preservatives during storage. In comparative study of chevon curry cooked by microwave and conventional methods, the cooking yield was significantly higher in microwave cooked products. In sensory quality aspects conventional cooked chevon curry was rated higher than the microwave cooked product in all the sensory attributes excluding the juiciness and colour scores. In microbiological aspects chevon curry prepared by conventional cooking method, was better than microwave cooking. It was observed that yeast and mould counts of conventional cooked chevon curry were significantly lower than microwave cooked chevon curry. From the results it can be concluded that highly palatable and stable chevon curry can be prepared by applying different hurdles such as preservatives and adjusted pH. Conventional cooked chevon curry was better in overall acceptability and shelf life compared to microwave cooked chevon curry.
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    ThesisItemOpen Access
    Comparative studies on quality characteristics of meat and meat products from guinea fowl (Lavender) and desi fowl (Aseel)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-04) Sharma, Chandra Kant; Tanwar, V.K.
    In the present study attempts were made to compare the meat yield and quality characteristics of Guinea fowl (Lavender) and Desi fowl (Aseel) meat. Aseel was found superior to Lavender in meat yield and most of the cutup parts at 8, 12, and 16 weeks of age. The above yield increased with age in both the type of birds. When physicochemical characteristics of raw meat from two birds were compared, it was found that the moisture percent, ether extract per cent, ash percent and water holding capacity per cent was higher and protein content was lower in Aseel meat than that of Lavender. With the increase in age of bird, protein , ether extract and ash percent increased while moisture and water holding capacity of raw meat decreased in both Aseel and Lavender. Among physicochemical characteristics of tandoori from Aseel and Lavender the results were almost similar to that of raw meat for protein, ether extract and ash but moisture and cooking yield were higher for Lavender tandoori than that of Aseel at 8, 12 and 16 weeks of age. With the age moisture decreased while all other parameters of Aseel and Lavender tandoori increased significantly. In chemical characteristics, with the progress of storage period pH decreased while TBA value increased in both Aseel and Lavender tandoori but with the age a non significant change in pH and TBA value of tandoori was observed in both the type of birds. From present study it was concluded that tandoori prepared from Aseel and lavender can be kept well upto 10 days at refrigerated storage but at 15 days of storage the product was spoiled as indicated by off flavour, rancid odour and high microbial load. With the storage total plate count, yeast and mould and proteolytic count of Aseel and Lavneder Tandori increased significantly but an increase in age of bird had no significant effect on these counts. Sensory evaluation of tandoori revealed a significant decrease in sensory attribute score of Aseel and Lavender tandoori with the storage period but with the increase in age only texture, juiciness and overall acceptability decreased significantly in Aseel and Lavender tandoori. Aseel tandoori was superior to that of Lavender Tandoori in various sensory attributes including overall acceptability in this way Aseel was found superior to Lavender in most of the attributes studied in the present study.