A news coverage in a Telugu newspaper (Andhra Jyothi, dated 16 February 2011) on efforts of National Research Centre on Meat, Hyderabad, received overwhelming response. 
The article covered detailed information about benefits of meat processing, scope for value added meat products, facilities available at NRC Meat, unique hands-on training programs conducted and entrepreneurship opportunities in meat processing. This news generated enormous interest among meat processors/ entrepreneurs throughout Andhra Pradesh and received more than 150 enquiries within two days of news-paper coverage. In response NRC Meat organized a one day awareness program on 15 March 2011 to sensitize all the interested entrepreneurs about meat processing and value added meat products. The 50 entrepreneurs attended this program and many requested for hands-on training programs. To keep the interest of entrepreneurs alive and to meet their demands NRC Meat, Hyderabad, immediately planned series of hands-on training programs on 22-24 March, 6-8 April and 19-21 April 2011. The three day training programs includes
- Detailed presentation and practical demonstration on what is meant by meat quality?
- How to enhance and preserve the quality of meat?
- What are different types of processed meat products?
- How to utilize low value cuts, by-products and tough meats in product preparation?
- How to evaluate their shelf-life/ storage quality?
- Different packaging methods.
First Entrepreneurial training program on "Chicken Products Processing" was successfully conducted at National Research Centre on Meat, Hyderabad during 22-24 March 2011. Twenty five participants including 12 women comprising meat product processors, hoteliers, chefs and house-wives from different parts of Andhra Pradesh attended this training. Training began with an introductory class giving details of different group of meat products, machineries required, ingredients and their role, value addition and further processing of chicken. Practical demonstrations were on curing of chicken legs and breast, tenderization techniques, economy meat emulsion making process , different packaging methods, preparation of meat products and sensory evaluatation, enrobing of wings, restructuring meat blocks, slices, and smoking of cured legs and breasts. All the necessary information like availability of equipments, their costs, suppliers, ingredients, composition and products formulation was provided to participants to enable them to start their own business. Many have expressed their willingness to sign an MoU/ agreement with NRC Meat for further technical help and use of Institutes pilot plant facilities.
Prospective entrepreneurs willing to venture into meat processing business and want to acquire all the skills needed may contact Director, NRC Meat, Chengicherla, Hyderabad-92; Phone-040-27204541, 27201672; e-mail- nrcmeat_director@yahoo.co.in or visit www.nrcmeat.org.in.
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