Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 11746 (1986): Luncheon Beef, Canned [FAD 18: SlaughterHouse and Meat Industry]

GrJ

IS : 11746 • 1988

Indian StandardSPECIFICA'rION FOR

LUNCHEON BEEt', CANNED

UDC 66-1 93·035 a5 : 637'514°62

J5i'

@ Copyright 1987INDIAN STANDARDS INSTITUTIONMANAK. BIIAVAN, 9 BAHADUR SHAlf ZAFAR MARO

NBW osun llOOOZ

March 1987

IS : 11746 - 1986

Indian StandardSPECIFICATION FOR

LUNCHEON BEEF, CANNED

Meat Industry Sectional Committee, AFDC 18

Representing

Central Avian Research Institute, Izatnagar

DIRECTOR

Bluo' S. K. DIWAN

Chairman

DR B. PANDA

Members

DR S. C. MAHAPATRA ( Alternate toDr B. Panda)

AORICULTURAL MARKETING Directorate of Marketing & InspectionADVISER TO THE GOVERNMENT ( Ministry of Agriculture ), Faridabad 'OF INDIA

DR G. GOPALA RAO ( Alternate)SHRI JRPAN ALI-ANA AIJana Cold Storage Pvt Ltd, BombayASSISTANT DIRECTOR GENERAL Central Committee for Food Standards

( PFA ) ( Ministry of Health and Family Welfare ).New Delhi

ASSISTANT SECRETARY ( PFA ) ( Alternate)DR V. S. ASTHANA Directorate of Animal Husbandry Government

of Uttar Pradesh, LucknowMAJ-GEN R. K. R. BALASUBRA- Directorate of Remount Veterinary Services,

MANIUM Army Headquarters, New DelhiLT-COL V. BHUSHAN ( Alternate)

SaRI ARJUN BHOLA Brooke Bond India Ltd, AurangabadSHRI P. M. AMBADKAR. ( Alternate)

DR A. K. CHATTERJEE Ministry of Agriculture, Department of Agri.culture, New Delhi

Central Food Technological Research Institute( CSIR ), Mysore

Technical Standardization Committee, ArmyPurchase Organization, New Delhi

SHRI K. S. KRISHMAMURTHY ( Alternate)MAJ-GEN OORAICH NArH Quartermaster General's Branch, Army Head-

quarters, New DelhiCOL K. N. ACHARYA ( Alternate)

Da H. B JOSHI Indian Veterinary Research Institute. IzatnagarDR NAOENDRA SHARMA ( Alternate)

DR J. B. KHOT Bombay Veterinary College, BombaYSHRI MAHENDRA KUMAR Central Leather Research Institute, Madras

DR N. MURALIDHARA RAO ( Alternate)( Co"ti1fU~d 011 page 2 )

(C) Copyright 1987INDIAN STANDARDS INSTITUTION

This publication is protected under the Indian Copyright Act ( XIV 0' 1957 ) and re­production in whole or in part by any means except with written permission of thepub) isber shaH be deemed to be an infringement of copyright under the said Act.

IS : 11746 • 1986

Rep,~senling

MAFCO Limited, BombayMunicipal Corporation of Delhi, Delhi

Deenar Abbatoir, Municipal Corporation orGreater Bombay, Bombay

CHIEF INSPECTOR ( Alternate)DR. S. RAOHAVENDRA RAO Andhra Pradesh State Meat and Poultry Deve-

lopment Corporation Ltd, GannavaramDR C. CHANDA RAO ( Alternate)

:SHRI M. N. RAMACHANDR.AN Meat Products of India Ltd. ErnakulamSHltl S. RAMASWAMY Directorate General of Technical Development.

New DelhiSHRI S. N. PANDEY ( Alternate)

'SHRI M. D. SAXENA Central Dairy Farm. AligarhDR V. R. CHAURASIA ( Alternate) .

DR T. R. SHARMA Defence Food Research Laboratory. MysoreSHRJ L. A. RAMANATHAN ( Alternate)

SHRI T. PURNANANDAM. Director General, lSI (Ex-officio Member)Director (Agri &. Food)

( Continued from page 1 )Members

DR. R. R. MALLYADR. J. D. NARANO

DR. U. L. SURf ( Alternate)PRODUCTION MANAGER

Secretor,SHRI N. K. GROVER

Deputy Director ( Agri & Food ), lSI

Meat and Meat Products Subcommittee, AFDC 18 : 3

ConvenerDIl V. S. ASTHANA Directorate of Animal Husbandry, Government

of Uttar Pradesh, LucknowMembers

AGRICULTURAL MA~KETINO Directorate of Marketing & Inspection.ADVISER TO THE GOVERNMENT Ministry of Agriculture, FaridabadOF INDIA

DR G. GOPAl.A RAO ( Alternate)ASSISTANT DJRECTOR GENERAL Central Committee for Food Standards,

( PFA ) Ministry of Health & Family WeJfare,New Delhi

ASSISTANT SECRETARY ( PFA ) ( Alternate)MAJ-GEN R. K. R. BALASUBRA- Directorate of Remount Veterinary Services,

MANIUM Army Headquarters, New DelhiLT-COL V. BHUSHAN ( Alternate)

SliRI ARJUN BHOLA Brooke Bond India Ltd, AurangabadSHRI P. M. AMBADKAR ( Alternate)

DR A. K. CHATTERJEE Ministry of Agriculture, Department of Agri-culture. New Delhi

DR G. S. SINOH ( Alternate)DIRECTOR Central Food Technological Research Institute

(CSIR ), Mysore

( Continued on page 12 )

2

AMENDMENT NO. 1 MARCH 2004TO

IS 11746: 1986 SPECIFICATIONFORLUNCHEONBEEF, CANNED

( Pag~ 4. clmu~ 3.1.1) -1Daert thofollowing clauseafter3.1.1:

·3.1.2 Quality of Wata" used for ProceuinllhaU conform to IS 4251 : 1967*.'

( P(Jg~ 4.footnota ) -Insert the followinl fOWlOt at theend:

atQuality IOkraDccs forWIta' far I'"'ceMI ~ foodiDdutry.'

(FAD 18)

AMENDMENT NO.2 APRIL 2011TO

IS 11746 : 1986 SPECIFICATION FORLUNCHEON BEEF, CANNED

[Page 7, clause 4.2(c)] - Substitute 'Net quantity of content of the can;'for 'Net mass ofcontent of the can;'.

[Page 7, clause 4.2(g)] -Insert the following at the end:

'h) Any other marking required under the Standards ofWeights and Measures(Packaged Commodities) Rules. 1977.'

(FAD 18)Reprography Unit, 81S, New Delhi, India

IS : 11746· 1986-

Indian StandardSPECIFICATION FOR

LUNCHEON BEEF, CANNED

o. FOR EWORD0.1 This Indian Standard was adopted by the Indian StandardsInstitution on 16 July 1986, after the draft finalized by the MeatIndustry Sectional Committee had been approved by the Agriculturaland Food Products Division Council.

0.2 The demand for luncheon beef is increasing considerably, bothfrom the civilian population as well as the defence personnel. It hasconsiderable export potential also. It was, therefore, felt that thisstandard should be formulated so that suitable quality control may beexercised.

0.3 In the preparation of this standard, due consideration has beengiven to the provisions of the Prevention of Food Adulteration Act,1954, and the Rules framed thereunder. However, this standard issubject to the restrictions imposed under these, wherever applicable.

0.4 For the purpose of deciding whether a particular requirement ofthis standard is complied with, the final value, observed or calculated,expressing the result of a test or analysis, shall be rounded off inaccordance with IS : 2-1960*. The number of significant places retainedin the rounded off value should be the same as that of the specified valuein this standard.

1. SCOPE

1.1 This standard prescribes the requirements and the methods ofsampling and test for luncheon beef, canned.

2. TERMINOLOGY

2.0 For the purpose of this standard, the following definitions shallapply.

2.1 Meat - The uncured, sound and wholesome flesh Of the cattleincluding buffaloes.

2.2 Inedible Offal - Includes brain, fries (liver), gut, paunches,udders, sweetbreads (thymus, pancreas), tripe, spleen, lungs, salivary

·Rule s for rounding off numerical values ( rev/sed ).3

IS : 11746 .. 1986

glands, lymphatIc glands, testicles, uterus, overies, skin ( rind ), cartilageand bony tissues and other offals.

2.3 Luncheon Beef - A mixture of minced meat and cereal containingnot less than 80 percent beef meat including Cat (not exceeding 25percent ).

3. REQUIREMENTS

3.1 Hygienic Requirements - The material shall be prepared an"dhandled under strict hygienic conditions by persons free from contagiousand infectious diseases and only in premises maintained in a thoroughlyclean and hygienic condition and having adequate and safe water supply(see IS: 2491-1972*) and duly approved and licenced by the publichealth authorities concerned. All workers shall wear clean, washed,white clothings, Necessary precautions shall be taken to preventincidental contamination of the product from soiled equipment or frompersonnel suffering from injuries.

3.1.1 All equipment coming in contact with raw materials or productsin the course of manufacture shall be kept clean. An ample supply ofsteam and water, hose, brushes and other equipment necessary forproper cleaning of machinery and equipment shall be available. Theequipment may be sterilized by immersion in, or swabbing with hypo­chlorite or other suitable chlorine solution having 200 ppm availablechlorine.

3.2 Ingredient Requirement

3.2.1 QualilY of Meat - The meat used for the product shall bederived from healthy animals subjected to ante-mortem and post-morteminspections in accordance with IS: 1982-1971t, and slaughtered inlicensed premises. The manufacturing units which have a licensedslaughter house in the manufacturing premises only may use the meatfrom hot carcass, otherwise the meat to be used for manufacture ofluncheon beef should have been chilled to SoC for not more than 72hours. The meat shall be of good and uniform colour. It shall be properlytrimmed so as to be free of excess fat, blood clots, bruises bones, fibroustissues, glands and serous membranes. Skin, gristle, tendons and coarseconnective tissue in amounts naturally associated with the flesh may beused. Five percent of heart may be added after proper cleaning andprocessing. In case frozen trimmings and frozen meat are used,they shall not exceed 50 percent of the total quantity and shouldhave been stored at - 18°C in the freezer for not more than

·Code for hysienic conditions- for food processing units (first revision ).tCode of pract! ce for ante...mortem and post-mortem inspection of meat

animals (/irst revision ).

4

IS : 11746 • 1986

180 days and should not show freezer burn and rancidity, and be sound.and of good colour. Soft and oily meat shall not be used. It shall befree from foreign odour or flavour, discolouration, and deterioration.Inedible meats and inedible offals shall not be used.

3.2.2 Filler - Only cereal rusk, cracker meal (broken biscuits),potato flour or other wholesome edible material of farinaceous originshall be used as filler ( see 3.4.4.1 ).

3.2.3 Salt - Salt used shall conform to IS : 253·1970*. It shall notexceed by 3 percent of the total lot.

3.2.4 Nitrate and Nitrite - The nitrate content shall not exceed O·OSpercent by mass ( expressed as potassium or sodium nitrate) and the nitritecontent 0·015 percent by mass (expressed as potassium or sodium nitrite)in the finished product.

3.2.5 Other Ingredients - All other ingredients and seasonings, suchas sugar and spices. shall be clean, sound and fully wholesome and fitfor human consumption in all respects.

3.2.6 Fat - The meat fat shall be pure, wholesome, edible and maybe added raw, minced or rendered.

3.3 Preparation and Processing - Luncheon beef ( canned) shall containno preservative other than salt, potassium ( or sodium) nitrate or nitrite,sugar and seasonings. The meat, chilled at 4-SoC, shall be properlychopped and seasoned in accordance with the best commercial practiceand under satisfactory hygienic conditions in respect of operation,material and equipment in use_ The product shall be solid packedunder hygienic conditions into sound and thoroughly clean containersand then sealed hermetically. If the cans are lacquered, the lacquerused shall be of such quality that it does not impart any foreignunpleasant taste and smell to the contents of the can and does not peeloff during processing and storage of the product. The lacquer shall notbe soluble in fat or brine to any extent. The cans shall show no evidenceof rusting. The can shall be thoroughly cleaned by means of hot waterjet or other approved satisfactory methods before filling. Processingshall be at such temperature and for such length of time as will ensurethorough cooking and -adequate sterilization of the product withoutburning, scorching or overcooking.

3.~ Requfrements of the Finished Product

3.4.1 Flavour and Appearance - Luncheon beef (canned) snail havecharacteristic flavour and taste of meat. The colour shall be uniform.No artificial colouring matter shall be used.

'- ·Specification for edible common salt ( second revision).

5

3;4.2 Fill ofContainer ..... The product after .chilling ·to :18 ± 1°C, in' ­t~ container shal·l be a solid block and shall slide easily out of· the opencontainer, the-product beingcapable of being sliced' into 5 mm thickslices. without these breaking and-without theedges of these becomingragged. The exuding fluid shall not exceed 2 percent by mass of thenet contents of can. Any gelatin produced in-situ is acceptable'..

3.4.3 Freedom from Defects - The product shall be Cree from foreignmatter, such as hair, bristle and skin. The product shall also be freefrom objectionable odour or flavour. The final product shall not showevidence of burning, scorching or .overcooking. The product shall alsobe free from can staining.

3.4~4 Composition

3.":4.~1 The total fillers ('see 3.2.2) used shall not exceed 12percent of the finished product, as determined by method given inAppendix A.

3.4~4.2 When testedaccording to the method 'prescribed in Appen­dix B, the finished product shall have good lean meat content and shallhave not lessthan 80 percent by mass of total meat of which fat shallnot exceed 2S percent. The total percentage of binder.. seasoning, edible'offal, salt" sugar and added moisture shall not exceed 20 percent. Themeal' in the cans hall luive: been processed according to the best com­merical practices.

3.4.4.'3 Nitrate and nitrite - The nitrate content shall not exceed0·05 percent bymass (expressed as potassium or sodium- nitrate ), Whentested according ·to IS:· 5960-( Part'8 )-1914* and the nitrite content0·01--5 percent by mass: (expressed as potassium or sodium nitrite) inthe finished product when tested according to·IS :,5960 ( Part 7 )-1974t( see 3.2~4 ),

'3~4~5-;YQtuum ~ The can shall' gi"e a ne-gati,e pressure of not- lessthan: 1S' citi of·vacu'uiJi 'at ambient temp·eratUte.

3-.4.-6 The materiel shall also conform to the' limits to·f metallicimparities and-' miefobiologica}· aotivity as prescribed in Tabie 1.

4.· J»ACltNG AND MARJCING.4.1 Packio. in Cans - Subject to the agree~ent bet.ten the. purchaserand the vendor, each can ( if not lacquered for meat packing) shall becoated on the inner side with ediblegelatin, lard orIined w'ith vesetable­parchment paper before filling the product.

'*Methods of test for meat and meat products: Part 8 Determination of nitratocontent.

tMethods of test for meat and meat products: Part 7 Determination of nitrit*content.

()

IS. : ·1174S - 1986,.

METHOD OF TEST( REP TO ApPENDIXIN IS : 1743·1973· )

(4)BCDEFG

TABLE 1 LIMITS FOR METALLIC IMPURITIES ANDMICROBIOLOGICAL ACTIVITY

( Clause 3.4.6 )

REQUIREMENTCHARACTERISTIC

(3)JS

2050

250To satisfy the

requirementsof the test

·Specification for mutton and goat meat canned in brine (first revision).

(I) (2)I) Arsenic, ppm, Max

ii) Lead. ppm, Maxiii) Copper, ppm, Maxiv) Zinc, ppm, Maxv) Tin, ppm, Max

vi) Microbiological activity

SLNo.

4.1.1 Packing in Cases - Unless otherwise specified, cans, shall bepacked in cases sufficiently strong to withstand rough handling duringtransit.

4.1 Marking - The cans may be labelled either by printing orlithographing on the cans themselves or by pasting printed labels asagreed to between the purchaser and the vendor. The label shall beartlJd foltowing information in addition to any other informationrequired under Prevention of Food Adulteration Aet and Rules.

a) Name of the product along with brand name, if any;b) Name and address of the manufacturer;c) .Net mals content of the can;dJ Batcb or code' number - embossed indelibly on the can;e) Warranty period;f) Name of- ingredients in descending order; andg) Licence number given by the health authorities.

'4;2~t Eaclt container .may also be marked with the lSI .CertificationMatk.

NOTE - The usc of tee lSI Certification Mark is governed by the provisions ofthe Iridian standards IftstittJtion (Certificalion Marks) Act and the Rules andRelolatloftl. made thereunder. The lSI ·Mark· on products covered by anIndian Standard conveys the assurance that they have been prodcued to compl)'with the requirements of that standard under a well-defined system otinspection,testin. addquaJity contfO) which is devised and supervised by lSI ahd operatedby the 1trOOucer. 1$1 marked products are also continuously cbecjced by 151for conformity to that standard as a further safeguard. Details of conditionsunder wbich a licence for the Use of the lSI Certification Mark m8)' be .rantedto manufacturers ot processors, may be obtained from the Indian StandetdaInstitution.

7

IS : 11746 • 1986

5. SAMPLING

5.1 Sampling of luncheon beef ( canned) shall be done according to themethod prescribed in Appendix H of IS : 1743-1973·.

~. TESTS(;.1 Tests shall be conducted as specified in 3.4.4.1, 3.4.4.2, 3.4.4.3,3.4.5 and col 4 of Table 1.

6.2 Quality of Reagents - Unless specified otherwise, pure chemicalsand distilled water ( see IS: 1070 - 1977t ) shall be employed in the tests.

NOTE - Pure chemicals shall mean chemicals that do not contain impuritieswhich affect the test results.

APPENDIX A( Clause 3.4.4.1 )

METHOD FOR DETERMINATION OF FILLER

A-O. PRINCIPLE

A-O.l After the sugars present in the sample are leached out, starch ishydrolyzed and estimated as invert sugars.

A-I. PROCEDURE

A-I.1 To the weighed sample add a little water and heat to 60°C. Allowto stand for some time to obtain a solution of the strach, Add about100 ml of 95 percent alcohol and centrifuge till the precipitate settlesat the bottom. Filter and wash the residue with about 50 percentalcohol until the filtrate gives no test for sugars, when tested as perdetails given below.

A-I.I.t To a few ml of the filtrate in a small narrow test tube, add 2drops of 10 percent alcoholic solution of alpha-naphthol. Allow 1 mlof pure concentrated sulphuric acid to flow slowly down the side of thetest tube so as to form a layer beneath the aqueous solution. If sugars arepresent, a red ring will appear within a few seconds at the junction ofthe two layers.

A-l.2 Transfer the residue to a 500 ml Erlenmeyer flask with about100 ml of water. Add 20 ml of concentrated hydrochloric acid, place

·Specifi~~tion for mutton and goat meat canned in brine (first revision ).·Specification for water for general laboratory use ( second revision ).

8

IS : 117_:· 1986

a funn-el in the- neckof the flask to prevent evaporation, and heat in aboiling water bath-for 2 hours a-nd 30 minutes. Cool, nearly neutralizewith sodium hydroxide using phenolphthalein as indicator and makeup to a definite volume with water.Determine the reducing sugars asdescribed in Appendix A of IS : 11747-1986·.

Filler, percent by mass = Percentage of reducing sugars found x 0-90

APPENDIX B( Clause 3.4.4.2)

DETERMINATION OF THE TOTAL MEAT CONTENT

B-1. APPARATUS

B-l.1 KJeWu. Flask - SOO-mI capacity.

B-l.2 Distillation Assembly - The assembly consists of a roundbottomed flask of 1 000 ml capacity fitted with a rubber stopper throughwhich passes one end of the connecting bulb tube. The other end ofthe bulb tube is connected to the condenser which is attached by meansof a rubber tube to a dip tube which dips into a known quantity ofstandard sulphuric acid contained in a beaker of 250-ml capacity.

B-2. REAGENTSB-2.1 Potassium Sulpbate or Anhydrous Sodium SulphiteB-2.2 Concentrated Sulphuric Acid - relative density 1-84.

B-2.3 Yellow Mercuric Oxide

B-2.4 Potassium Hydrogen Phthalate

B-2.S Methyl Red-Metbylene Blue Indicator Solution - Prepared bymixing one part of 0"2 percent solution of methyl red in rectified spirit(see IS: 323-1959t) with one part of 0-1 percent solution of methyleneblue in rectified spirit.

B-2.6 Phenolpbtbalein Indicator Solution - Prepared by dissolving0-] g of phenolphthalein in 100 ml of rectified spirit (see IS : 323-1959t ).

B-2.7 Standard Sodium Hydroxide S-olutioD - 0-5 N.B.2.8 Standard Sulphuric Acid - 0-5 N-

·SpecificatioD for corned beef, canned.tSpecification for rectified spirit ( revised).

9

IS : 11746• 1986

B-2.9 Sodium Hydroxide SolutioB - Dissolve approximately 450 g orsodium hydroxide in SSO ml of distilled water. Cool and filter throughglass wool, if necessary.

B-3. PROCEDUREB-3.1 DeterminatioD of Lean Meat Content

B-3.1.1 Accurately weigh about 2 g of the test sample and transferit to the Kjeldahl digestion flask. Add JO to 15 g of potassiumsulphate (or anhydrous sodium sulphate), 0·1 to 0-3 g of mercuricoxide and 15 to 25 ml of concentrated sulphuric acid. Heat gentlyuntil frothing ceases and then heat strongly until the solution becomesclear and continue the digestion for at least 30 minutes longer ( about3 hours are required for complete digestion). Cool, and dilute withabout 250 ml of distilled water. Cool to room temperature, add a fewglass beads and run 50 ml of the sodium hydroxide solution down theside of the flask so that it forms a separate layer and does not mixwith the acid solution at once.

Connect to the distillation assembly, mix the contents of the flaskby gently swirling and then distil off the amonia in about 250 ml ofdistillate into an Erlenmeyer flask containing a known volume ofexcess of standard sulphuric acid. Titrate the excess acid in theErlenmeyer flask with the standard sodium hydroxide solution using3 to 4 drops of the methyl red-methylene blue indicator solution.

B-3.1.2 Carry out a blank determination using all the reagents in thesame quantities but without the material to be tested.

8-3.1.3 Calculation

a) Nitrogen, percent = LX - Y...1N x )'.4

whereX = volume, in ml, of sulphuric acid neutralized by the

ammonia distilled from the sample;

V = volume, in ml, of sulphuric acid neutralized by theammonia distilled from the blank;

N == normality of the sulphuric acid; and

M = mass, in g, of sample taken.

b) Lean meat content, percent = Nitrogen percent X 30

B-3.2 DeterminatioD of Fat Content

8-3.2.1 Accurately weigh about S g of the sample into a suitableevaporating basin containing short glass rod with a flattened end. Heat

10

Fat, percent ( X) =

IS : 11746 • 19~

on a water bath until most of the moisture is expelled. Cool the basinand add 2S ml of ether and disintegrate the residue in ether by meansof the glass rod. Decant the ether extract through a filter paper. Repeatthe maceration and extraction until all the fat has been removed (about fiveextractions are necessary ), Remove the ether from the combined extractsby distillation from a previously weighed 50-ml distillation flask. Dry theflask and contents to constant weight under vacuum on a boilingwater-bath.

B.3.2.2 Calculat'on

Mass of ether extract x ]00Mass of sample taken

B-3.3 Calculation of Total Meat Content - Calculate the total meatcontent as follows:

Total meat content, percent ( Y) = (Lean meat, percent)+ ( Fat, percent)

. X x 1008-3.4 Fat percentage on meat baSIS (see 3.4.4.2 ) = y

11

IS: 11* ..1_

( Co,,'inuullrom pal' 2 )

M,mbe"MAJ-OEN GORAKH NATH

Rel're".tin,Quarterm'aster Oeneral's Brocb, Army Head­

quarterl,New DelhiLT-COL K. N. ACHARYA ( Altemat« )

SHitI ANAND K. GaYLE Essex Farms Pvt Ltd, DelhiSHRJ ARUN K.. GOYLE ( Aller"ate )

Da J. B. KHOT Bombay Veterinary Colle,e, BombayDR R. R. MALLYA MAFCO Limited, BombayDRJ. D. NARANO Delhi Municipal Corporation, Delhi

DR U. L. SURr (Alterna/e)DR. S. RAOHAVENDIlA RAO Andhra Pradesh State Meat " Poultry

Development Corporation Limited,Hyderabad

DRC. CHANDA RAO ( Alternate )SHIU M. D. SAXINA Central Dairy Farm, Ali,arh

DR V. R. CHAURASIA ( Alternate)DR NAGENDRA SHARMA Indian Veterinary Research 'Institute, Izatnagar

DR T. R. KRISHNAMOORTHY ( Alternat« )DR T. R. SHARMA Defence Food Research Laboratory, Mysore

DR C. M. MOHAPATaA ( Alternate)SHRI S. C. SUBBERWAL Fresh Meat &. Livestock Exporters Association.

BombayDR S. S. VERMA Central Avian ·Research Institute, Izatnagar

DRC. M. MOHAPATRA ( Alternate)

1')

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