Dr. Rohit Kumar Jaiswal
Assistant Professor
Department of Livestock Products Technology,
Bihar Veterinary College, Bihar Animal Sciences University,
Patna, Bihar – 800014, India
✉ rohit@basu.org.in
✉ rohitkmrjswl76@gmail.com
☎ 7567594169
Publication & Research Metrics
238
Total Citations
09
h-index
09
i10-index
24
Research Papers
02
Review Articles
Specialization
Fresh Meat Technology
Packaging of Livestock Products
Meat Quality and Authentication
Qualification
| Degree | University / Institute | Year |
|---|---|---|
| B.V.Sc. & A.H. | AAU, Anand | 2015 |
| M.V.Sc. | ICAR-IVRI | 2017 |
| Ph.D. | ICAR-IVRI | 2022 |
Employee Experience
| Name of Post | From | To | Organization / Address |
|---|---|---|---|
| Assistant Professor | November 2019 | Till date | Department of Livestock Products Technology, Bihar Veterinary College, Bihar Animal Sciences University, Patna |
Five Best Research Articles
1
Jaiswal, R. K., Anshu, A. K., Kumari, S., Mahapatra, G.,
Kumar, S., Anjay, & Kumar, A. (2026).
Physico-chemical and microbial signatures for differentiation
of slaughtered and dead goat meat: Towards authentication of
illegally sourced meat.
Food Additives & Contaminants: Part A, 1–11.
2
Jaiswal, R. K., Anshu, A. K., Kumari, S., Mahapatra, G.,
Anjay., Kumar, S., Kumar, K., Kumar, A., & Bhardwaj, H. (2026).
An Analytical Approach for Differentiation of Meat from Slaughtered
and Dead Chicken at Different Periods of Time.
Journal of Meat Science, 21(1), 52.
3
Jaiswal, R. K., Mendiratta, S. K., Mishra, V., &
Bomminayuni, G. P. (2025).
Decay modelling for post-slaughter pH decline of buffalo
(Bubalus bubalus) longissimus thoracis et lumborum
(LTEL) muscle.
Food and Humanity, 100759.
4
Jaiswal, R. K., Mendiratta, S. K., Talukder, S., Mishra, V.,
Prasad, B. G., & Ojha, S. (2025).
Distinction of fresh from frozen-thawed buffalo meat using
β-hydroxylacyl-CoA-dehydrogenases (HADH) assay.
Buffalo Bulletin, 44(2), 141–156.
5
Jaiswal, R. K., Mendiratta, S. K., Talukder, S., Soni, A.,
Chand, S., & Saini, B. L. (2020).
Application of Lipase Based Enzymatic Time Temperature Indicator
(TTI) as Quality Marker for Frozen Chicken Meat.
Food Science and Technology Research, 26(1), 9–16.
Other Publications
Research Papers
24
Review Articles
02
Popular Articles
20
Book Authored
03
Book Chapters Written
10
TV / Radio Talks
04
Ongoing Research Project
| Sl. No. | Title of Research Project | Duration | Funding Agency | Sanctioned Budget | PI / Co-PI |
|---|---|---|---|---|---|
| 1 | Rapid Techniques for Differentiation of Slaughtered versus Dead on Arrival Food Animal Meat | Three years | DBT, GoI, New Delhi | Rs. 23.69 lakhs | PI |
Completed Research Project
| Sl. No. | Title of Research Project | Duration | Funding Agency | Sanctioned Budget | PI / Co-PI |
|---|---|---|---|---|---|
| 1 | Assessment of Poultry Waste Management Practices at Poultry Farms and Commercial Hatcheries in Bihar | 2.5 Years | BASU, Patna | Rs. 3.30 lakhs | Co-PI |
Membership of Professional Societies
| Sl. No. | Society | Membership Number |
|---|---|---|
| 1 | Indian Meat Science Association | 492/2018 |
| 2 | Bihar Veterinary College Alumni Association | BVCAA/L-0227/2020 |
| 3 | Society for Promotion of Farm and Companion Animals | 28/2020 |
Honours & Awards
| Sl. No. | Name of Honour / Award | Awarding Organization | Year |
|---|---|---|---|
| 1 | Vice Chancellors Gold Medal | AAU, Anand | 2016 |
| 2 | ICMR-Junior Research Fellowship/Senior Research Fellowship | ICMR, New Delhi | 2017–2019 |
| 3 | IMSA Allanasons Young Scientist Award | Indian Meat Science Association | 2022 |