Welcome to Karnataka Veterinary, Animal and Fisheries University

DR.KIRAN M

College name : Veterinary College, Bidar

Department : Livestock Products Technology

Designation and address:
Associate Professor and Head,
Department of Livestock Products Technology
Veterinary College, Nandinagar, Bidar - 585 226

Qualifications
M.V.Sc., Ph.D.,

Contact
Office : 08482-245106
Mobile: +91-8088010612
Email: kiranm.321@rediffmail.com

Field(s) of specialization

Meat proteomics
Functional Food
Bio edible packaging
Fresh Meat Technology
Processed Food

Current Projects

Project title	Role in the project	Fund outlay	Funding agency
Effect of essential oils in combination with edible packaging on stability of emulsion based chicken products stored under refrigerated and frozen condition	Principal Investigator	27.00 Lakhs	DST-SERB
Capacity building on quality milk production and meat processing for improving rural livelihood in Bidar district	Principal Investigator	11.00 Lakhs	ICRISAT

Completed Projects

Project title	Role in the project	Fund outlay	Funding agency
Optimizing the process for preparation of chicken popcorns	Principal Investigator	0.30 Lakhs	KVAFSU, Bidar
Effect of age on proteomic characterization and ageing changes in Osmaabadi Goat meat	Principal Investigator	1.50 Lakhs	SCSP-TSP Grant -Social Welfare Department, GoK/ KVAFSU(B) 2016-17
Pharmacological evaluation and comparative study of polyherbal antistress and immunity profiles in broiler chickens	Co-Principal Investigator	1.30 Lakhs	AYURVET LTD 2016-17
Efficacy evaluation of herbal growth promoters in improving growth, performance, meat quality attributes and immune response in broiler chickens	Co-Principal Investigator	1.17 Lakhs	AYURVET LTD 2016-17
Pharmacological evaluation and comparative study of herbal methionine on heat stress and performance in broiler chickens	Co- Principal Investigator	0.80 Lakhs	AYURVET LTD 2016-17
Optimizing the production of traditional dairy products from milk of Indigenous cows	Co-Principal Investigator	0.50 Lakhs	KVAFSU, Bidar
Assessment of postmortem proteolysis by textural, physic-chemical and sensory changes in sheep meat	Principal Investigator	0.20 Lakhs	SCSP-TSP Grant -Social Welfare Department, GoK/ KVAFSU(B) 2018-19

Research Publications

1	Naveena B. M, Muthukumar M, Kulkarni V. V, Praveen Kumar Y, Usha Rani K and Kiran M (2015). Effect of ageing on physico-chemical, textural, microbial and proteome changes in emu (Dromaius novaehollandiae) meat under different packaging conditions. Journal of Food Processing and Preservation, 39(6): 2497-2506
2	Kiran M, Naveena B. M, Sudhakar Reddy, K, Shashikumar M, Ravinder Reddy V, Kulkarni V. V, Srikanth R, Tushar H. M (2015). Muscle-specific variation in buffalo (Bubalus bubalis) meat texture: Biochemical, ultrastructural and proteome characterization. Journal of Texture Studies, 46(4): 254-261
3	Kiran M, Naveena B. M, Sudhakar Reddy K, Shashikumar M, Ravinder Reddy V, Kulkarni V. V, Srikanth R, Tushar H. M (2016). Understanding tenderness variability and ageing changes in buffalo meat: Biochemical, ultrastructural and proteome characterization. Animal: An International Journal of Animal Bioscience, 10(6): 1007-1015
4	Naveena B. M., Deepak S. J, Veeranna K, Muthukumar M, Kulkarni V. V, Kiran M and Srikanth R (2018). In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products. Journal of the Science of Food and Agriculture, 98(3): 1188-1196.
5	Kiran M, Nithin Prabhu K, Paramesha S. C, Rajshekar T, Praveen M. P, Punitkumar C, Puneetha S. C, Kumar R, Rahul Y and Nagabhushan C (2018). Consumption pattern, consumer attitude, and consumer perception on meat quality and safety in Southern India. International Food Research Journal, 25 (3): 1026-1030
6	Kiran M, Naveena B. M, Sudhakar Reddy K, Kulkarni V.V, Shahikumar M and Ravinder Reddy V (2018). Effect of ageing on physicochemical properties and textural changes in hot boned meat from young and old Indian water buffaloes (Bubalus bubalis). Buffalo Bulletin, 37(2): 193-204
7	Kiran M, Vinayananda Co, Jagannatha Rao B, Ravindra B. D, Ramachandra B. S (2018). The effect of different cooking methods and binding materials on physico-chemical and sensory quality of different emulsion based chicken products. Journal of Animal Research, 8(1):117-124
8	Kiran M, Naveena B. M, Smrutirekha M, BaswaReddy P, Rituparna Banerjee, Praveen Kumar Y, Venkatesh Ch, Rapole Srikanth (2019). Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries). Meat Science, 148: 127-136
9	Vijay Kumar M, Vivek M. Patil, Kiran M and Tendulkar S. M (2019). Effect of dietary supplementation of probiotic (Addon Poultry Max) on growth performance and carcass characteristics in commercial broiler chicken. The Pharma Innovation Journal, 8(1): 640-645
10	Kiran M, Gangadhar Kapase, Shrikant Kulkarni, Manojkumar and Vijayalakshmi. (2020). The effect of post mortem ageing and muscle type on spent hen meat quality. Journal of Meat Science. 15(1): 27-33
11	Kapase G, Kulkarni S, Kiran M, Kalmath G. P and Math K. S (2021). Biochemical and physicochemical characteristics in different skeletal muscles of sheep hind limb. Asian Journal of Dairy and Food Research, 40(4): 371-375
12	Rituparna B, Naveena B. M, Kiran M, Subhasish B, Subhasish B (2022). Proteomic technologies and their application for ensuring meat quality, safety and authenticity. Current Proteomics, (18): DOI: 10.2174/1570164618666210114113306.
13	Kiran M, Maheswarappa N. B, Banerjee R, Ch V, Rapole S (2022). Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep. Animal Biotechnology, 24:1-8.

Honours & Awards

S.No	Name of award
1	Best oral presentation - Third prize, Effect of ammonium hydroxide and blade tenderization on microstructure and tenderness of spent hen meat. Indian Meat Science Association. 2010
2	Best poster presentation - Second prize, Carcass characteristics and meat quality attributes of desi chickens. Indian Meat Science Association. 2013
3	Best oral presentation. Characterization of buffalo meat proteome using 2 - Dimensional gel electrophoresis. Indian Meat Science Association. 2013
4	Best poster presentation- First prize, Effect of ageing on the quality of buffalo meat from young and spent animals. Indian Meat Science Association. 2013
5	International travel scheme (Young Scientist) to attend ICoMST . Department of Science and Technology. 2013
6	Best oral presentation - First Prize, Proteome Characterization, thermostability and lipid oxidation of goat (Capra hircus) meat myoglobin. Indian Meat Science Association. 2014
7	Best poster award. Proteome characterization, thermostability and lipid oxidation induced oxidation of goat (Capra hircus) meat myoglobin. Indian Meat Science Association. 2014
8	Summer Research Fellowship- Faculty Scheme at National Centre for Cell Science, Pune. Indian National Science Academy. 2016
9	International Travel Grant- Young scientist scheme to attend ICoMST at Ireland. Department of Science and Technology. 2017
10	Budding in scientific writing award Society for Bioinformatics and Biological Sciences. 2017
11	Best oral presentation - First Prize IXIMSACON, Palampur 2019
12	Allanasons IMSA Young scientist award Indian Meat Science Association. 2019
13	Certificate of Merit. ICAR NRRI. 2020
14	IMSA Prof. K. Sudhakar Reddy JMS Best Paper award - 2020 for Kiran M, Gangadhar Kapase, Shrikant Kulkarni, Manojkumar and Vijayalakshmi (2020). The effect of post mortem ageing and muscle type on spent hen meat quality. Journal of Meat Science. 15(1): 27-33. 2021
15	Best Paper award- Second prize. Exploring the use of paprika essential oil to extend the shelf life of chicken during chilled storage. 2021
16	Most Engaging Poster Presentation Video (Life Science) during ACSTM 2021. Asian Council of Science Editors, Dubai. 2021

Others Achievements

Dr. Kiran has authored/co-authored 20 international, 9 national peer reviewed research papers, 4 books, 6 book chapters, 10 invited/lead papers, 36 conference papers. He has been bestowed with several awards like Allanasons IMSA Young scientist award, Best research paper award and Budding in scientific writing award along with several best presentation awards from professional societies. He has received international travel grant from DST, GoI for presenting his research work in global platforms like ICoMST at Turkey, Ireland and Srilanka. His current research is focused on development edible packaging, functional foods and meat proteomics.