Meat Processing and Value Addition: Viable Business Venture in North East India is a focused and practical guide that highlights the untapped potential of the meat processing industry in the culturally rich and resource-abundant North Eastern region of India. The book explores every stage of the meat value chain — from scientific slaughtering techniques and hygienic pork and poultry processing to the development and commercialization of value-added, traditional, and functional meat products unique to the region. It offers critical insights into modern packaging techniques, cleaning and sanitation standards, and the economic feasibility of setting up small-scale meat processing units, especially in rural and semi-urban areas. Furthermore, it provides an overview of regulatory frameworks, licensing norms, and government schemes that support entrepreneurship in the meat sector. Designed for students, entrepreneurs, policymakers, and food industry professionals, this book serves as a valuable resource to promote safe, sustainable, and economically viable meat processing ventures in North East India — contributing to rural livelihoods, food security, and regional development.

About the Authors

Dr. Govindasamy Kadirvel, Director, ATARI Zone-VI, has 22 years of experience in Animal Production. He has developed several food/livestock based technologies and have commercialized them to promote many agri-start-ups in Northeastern Region of India. Dr. Kadirvel has promoted more than 25 agri-start-up in North East India in different agro-ventures, besides promotion of Farmer Producer Companies. He has more than 95 research papers in national and international journals, 8 books and 3 policy papers in his credit. Besides, he developed and commercialized one pig variety and filed four patents. He has also received many awards and recognitions for his research and outreach activities.

Dr. M. Muthukumar holds a doctoral degree in veterinary science and specialised in meat science and technology. He is currently working has  rincipal Scientist at ICAR-National Meat Research Institute, Hyderabad. He has 2 years of experience in integrated meat processing plants and 23 years of research, extension and teaching experience in meat science and technology. He has worked on 11 extramural projects sponsored by MoSPI, MoFPI, DBT, DADH, APEDA, FSSAI, NABARD and ICAR and 27 institute projects. He is instrumental in establishing experimental abattoir, poultry processing unit, mobile exhibition unit, mobile slaughter unit, Agri-business incubation (ABI) centre, nutrients and chemical residues lab at National Meat Research Institute, Hyderabad. He played a key role in getting GI status to Hyderabad Haleem. He has 74 research articles to his credit and authored 7 books and prepared 25 videos. He was member of advisory committee of 11 postgraduate students of Livestock products technology. He is recipient of Fellow honour of Indian Meat Science Association. He is also serving as Secretary of Indian Meat Science Association and worked as associate editor for Journal of Meat Science. His area of research interests are wholesome meat production, chemical residues in meat, meat processing and value addition.

Dr. R. Thomas has over 16 years of professional experience in research in the field of meat science and technology, designing of slaughterhouse and meat processing plant and development of meat products as a Scientist of ICAR-National Research Centre on Pig, Indian Council of Agricultural Research. His research area includes Farm-to-Fork Food Safety, Risk Assessment, Quality Control, Processing of value-added products, among others. He has successfully completed 08 major research projects (funded by Indian Council of Agricultural Research, Ministry of Food Processing Industries
(MoFPI), Agricultural and processed food products exports development authority (APEDA), Department of Bio Technology (DBT), Department
of Science and Technology (DST) and Ministry of Statistics and Programme Implementation) as Principal Investigator. He has transferred 8 technologies for commercialization and associated with success of 05 start-up entrepreneurs in India. He has over 37 research articles, 10 books and over 45 technical publications in his credit. He is a member of Scientific Panels of Bureau of Indian Standards (BIS) and Food Safety and Standards
Authority of India (FSSAI) and is a life member of Association of Food Scientists and Technologists (AFST), India; Swine Production Society of
India & Indian Meat Science Association and Association of Meat Scientists and Technologists.

Er. Thameridus B. Marak, is currently pursuing her Ph.D Degree in Processing and Food Engineering from Assam University, Silchar. She has worked under Agribusiness Incubation Centre of ICAR Research Complex for NEH Region, Meghalaya. She has been involved in providing technical guidance to the entrepreneurs in agriculture and allied sectors for development of Agribusiness Entrepreneurship in the North Eastern Region. Apart from this, she has authored more than 25 Nos. of publications including research papers, books, book chapters, technical bulletins, etc. related to food processing as well as Agribusiness.