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Value added meat and meat products
1. VALUE ADDED MEAT AND MEAT PRODUCTS
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
By
Dr. Mohammad Raziuddin
Assistant Professor
Department of Livestock Products Technology
College of Veterinary and Animal Sciences,
Udgir. Dist. Latur (M.S)
Mobile No. 7588062558
E-mail ID: dr_razi@rediffmail.com
2. What is Value Added ?
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
When you take a basic product and increase the value of that
product.
Adding extras in the manufacturing process.
Considered value-added when some customer is willing to pay
more.
A broad definition of value added is to economically add value to
a product
3. Why value addition ?
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
1. For better income
2. For improved processing utilization
3. To keep in-phase with consumers needs
4. To provide variety of products
4. Scope of value addition
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
1. Animals particularly buffaloes, sheep and goat are spent (aged)
animals whose meat is generally tough and less palatable but
more suitable for processing .
2. To produce both on economic and quality products.
3. Value addition benefit both producer and consumer.
4. Value addition is necessary to produce quality value added meat
products to meet the nutritional requirement.
5. Purpose of meat processing
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
•To provide variety of meat products to consumer.
•To increase demand and marketability.
•To incorporate non-meat ingredients for quality and economy.
•To preserve, transport and distribute to larger populations.
•To facilitate export of meat products and compete with imports.
•To promote entrepreneur ventures and employment.
6. Broad classification of value addition
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
• Based on processing
• Based on variety/convenience
• Based on function
7. Classification of value added products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
8. Equipments Required for Value Addition
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat Mincer
9.
10. Equipments Required for Value Addition
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Bowl Chopper
11.
12. Equipments Required for Value Addition
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat Slicer
13.
14. Equipments Required for Value Addition
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat Mixer
15.
16. Equipments Required for Value Addition
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Sausage stuffer
17.
18. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Nuggets
19. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat patties
20. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
21. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meatloaf
22. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat balls
23. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat samosa
24. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Restructured meat
25. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat chips
26. Value added meat products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Meat fries
27. Economics of value added products
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY
COVAS, UDGIR
Availability of adequate raw materials at reasonable cost
Distribution and marketing at minimum costs
Sale price depends on the economic status of consumers.
Large scope and need for development of meat product sector to
produce value added meat products
