The document discusses value addition of an ethnic meat product called Vawksa rep from Mizoram, India through retort packaging. Retort packaging involves precooking the meat, filling it into pouches, sealing the pouches, and retorting them at high temperature and pressure to sterilize the product and extend its shelf life without refrigeration for up to 6 months. This process reduces storage and transportation costs while improving consumer experience through easy opening, serving, and disposal. Retort packaging using liquid smoke provides uniform flavor and color with no known health risks compared to traditional smoking methods.

1. Precooking
Liquid smoke
application
Filling & Sealing
in pouches
Retorting the
pouches
Labeling &
Storing
Using Liquid Smoke
with less PAH,
within permissible
range
Carcinogens (PAH)
in Smoked Pork
Process
Standardisation by
Response Surface
Methodology
HACCP System to
identify & control
hazards
Contamination &
Improper Cooking
Retort Processing &
Packaging increases
product life
Preservation with
Hurdle Technology
Short Shelf Life of
Meat Products
Retort eliminates
the need for
Refrigeration, can
be stored in
ambient
temperature for
months
Maintenance of
Cold Chain
Fragmented &
Inefficient Supply
Chain
Pan India Marketing
& Distribution
Seasonal &
Regional
Availability
Pan India
Promotion of
Traditional Food
Providing
Livelihood to Local
Pig Farmer
Representation of
Northeastern
Cuisine
Value Addition of Ethnic Meat Product
from Mizoram - Vawksa rep
By Prem Agarwal, College of Veterinary Science & Animal Husbandry,
Selesih, Mizoram
Hot Water Spray Retort Sterilization Machine
Layers of a Retort Packaging Pouch
Superior taste & quality in terms of
texture, flavor, and aroma.
Lesser nutrient loss & Shorter
processing time
Extended shelf life upto 6
months without refrigeration
Reduced storage & transportation
costs
Improve Consumer Experience – easy
opening, serving & disposal
Retort is a closed chamber that can withstand high
temperature and pressure. Sterilization is carried out in
retort at 121°C for time varying from few minutes to an
hour. In retort packaging, food is filled into a pouch or metal
can, sealed, and then heated to extremely high
temperatures, rendering the product commercially sterile.
Liquid smoke is a natural product. The exhaust of a wood fire
is basically smoke and steam; fire produces water in the form
of vapor, and this vapor, condensed through a cooled tubing,
captures the smoke. This liquid is distilled into a concentrate
and filtered of its impurities producing a yellowish-brown
substance that is liquid smoke.
Consistency- uniform flavour and
colour in every product every day
Safety: no known health risks, no
carcinogens like PAH
Efficiency: less time and energy
to apply
Cost-effectiveness: Less expensive
and requires less labor
Control: Amount of liquid can be
precisely controlled