A brief and to the point discussion over the manufacturing process of chicken nuggets, its health effects including the beneficial as well as the adverse effects of its consumption.

1. Meat
Based
Snacks
PRESENTED BY:
Maira Jabeen
L1F18BSFT0021
SNACKS OBTAINED FROM
ANIMAL ORIGIN

2. MEAT BASED SNACKS
Prepared with
Meat
Convenience
Food
Prepared in
less Time
Eaten between the
meals
Portable form of
Foods
Easy in its
making

3. CONSUMPTION PATTERN
A survey was carried out in 2013 in USA to find out
the preference of meat based snacks.
36%
6%
22%
8%
19%
9%
Poultry Cattle Buffalo Sheep Goat Pig Meat

5. PROCESSES INVOLVED
Boneless
Chicken
Grinding of
Chicken
Mixing
Process
Forming
Stage
01 02 04 05 06 07
Crumbing
Process
Frying of
Nuggets
08
Deoiling
Process
03
Packaging

6. 1
2
3
4
5
6
Boneless
Chicken
Flour
Mixed
Spices
Bread
Crumbs
Vegetable
Oil
Sodium
Tripolyphosphate
INGREDIENTS

7. BONELESS
CHICKEN
 Constitutes a major portion in
meat based snacks.
 serves as a good source of
proteins
 Lean meat is basically used in
the manufacturing of nuggets
 It is low fat meat

8. MIXED
SPICES
 These seasonings in the product
are obviously used for the flavor
development
 It enhances the customer
acceptance towards the product
 IT includes the use of salt,
pepper, garlic powder etc.

9. FLOUR
 It is used in the making of batter.
 It holds significance as nuggets
are coated in this batter.
 And then it moves to the next
section of crumbing.
 Layer of flour batter on nuggets
provides a good layering.

10. BREAD
CRUMBS
 These are used for coating the
nuggets prior to their frying process
 It provides the nuggets with a crispy,
golden brown appearance
 It increases the consumer
acceptability
 Nuggets are coated with breadcrumbs
to limit the amount of oil pickup.
 Oil pickup is inversely proportional to
the amount of breadcrumbs used.

11. VEGETABLE
OIL
 It is used in the frying process of
nuggets.
 Ideal temperature for frying of
nuggets is 350-375 Fahrenheit.

12. SODIUM
TRI POLYPHOSPHATE
 It is used as a preservative in meat
based products
 It enhances the shelf life of products.
 Its use is recognized as GRAS .
 It helps to retain a good accepted
amount of moisture
 It increases the palatability of the
product.
 It should not exceed 2% in the final
product.

13. GRINDING OF
MEAT
 Bigger portions of meat is minced
in this section.
 It facilitates upcoming processes
such as the mixing of ingredients
etc.
 Grinding of meat in nuggets is the
demand of product.

14. MIXING
PROCESS
 In this process all seasonings are
mixed.
 Significance behind this process is
the development of flavors
 It increases the acceptance of
product.

15. FORMING AND PORTIONING
PROCESS
 Meat is molded into the shape of
chicken nuggets in this process
through forming machines.
 Proportioning section is also
attached to this machine.
 It ensures the equal amount of meat
for every piece.

16. BATTER AND CRUMB
COATING
 In this section nuggets move on a
conveyer belt.
 Making them fully wet in batter and
applying bread crumbs.
 Product enters from one side of
machine and leaves from the other
after coating.

17. FRYING PROCESS
 Partial frying is done for a very little time.
 Partial frying is done so that it gives a bright
golden brown color upon full frying by the
consumer.
 Ideal temperature for frying is 350-375
degrees Fahrenheit.

18. FRYING MECHANISM OF NUGGETS

19. VIBRATING
SCREENS
 It is installed with the purpose of de oiling
the nuggets after their frying process.
 It removes the excess oil from the product so
that they become crispy in texture upon full
frying.

20. COOLING
MACHINE
 This machine has several mechanisms that
provides cool air onto the nuggets.
 It removes the residual oil from the surface
of nuggets.

21. PACKAGING
Elevation
Packaging
In this packaging
machine the nuggets
are raised to higher
elevation.
Vertical Bagger
Machine
The nuggets which
were raised are then
packed into separate
bags.
Carton
Packaging
In this process these
packets are then
packaged into big
carton boxes.

22. ADVANTAGES OF
MEAT BASED SNACKS
BEEF LAMB
POULTRY

23. BEEF BASED SNACKS
 Beef acts as a rich source of L- Carnitine
 It is rich in protein percentage.
 Beef contains huge amount of Antioxidants.
 Glutathione is one of the most major of them.
 It is included in nutrient dense foods.

24. POULTRY BASED SNACKS
Builds the muscle mass
Strengthens the bones
Does not contribute to Cholesterol
level of body.
They are associated with
TRYPTOPHAN
Triggers the Release of
SEROTONIN hormone
It is associated with good mood.

25. LAMB BASED SNACKS
It has anti-
inflammatory
properties.
Rich source of
Conjugated
Linoleic Acid
Improves
Immune
system
Rich in
Vitamin B12

26. DISADVANTAGES
Increased
Cholesterol
Level
Heart
Related
Diseases
Blockage in
Circulation
of Blood
It can lead
towards
Obesity
Major
Chances of
High Blood
Pressure

27. SOURCE OF INFORMATION
 http://www.modernscientificpress.com/Journals/ViewArticle.aspx?6ZIT7oAL6Lqarm6Ljqm1AJiBBcwo6ttcRok27G7Wm7V4xaU
38yXylCZQJwOnPOGK
 https://www.frymachine.com/product/chicken-nuggets-machinery/chicken-nuggets-processing-line.html
 https://www.ulmapackaging.com/en/fully-automated-solutions/complete-solutions-for-ready-meals/fully-automated-packaging-
line-for-packaging-of-chicken-nuggets-and-breaded-products
 https://www.ding-han.com.tw/en/product/Turnkey-Project-1.html
 https://www.gea.com/en/binaries/gea-customer-story-danpo-first-fully-automated-chicken-nuggets-line_tcm11-57180.pdf
 https://www.meat-machinery.com/meat-processing-insight/how-to-process-chicken-meat.html
 https://www.healthline.com/nutrition/healthiest-oil-for-deep-
frying#:~:text=Deep%20frying%20involves%20cooking%20food,surface%20to%20cook%20almost%20instantly.
 https://pubchem.ncbi.nlm.nih.gov/compound/Sodium-tripolyphosphate#section=Formulations-Preparations
 https://en.wikipedia.org/wiki/Snack
 https://www.beefcentral.com/news/community-and-lifestyle/beef-nutrition/11-health-benefits-of-eating-beef/
 https://www.chickencheck.in/faq/chicken-health-benefits/
 https://www.caprafoods.com/benefits-of-lamb
 https://www.healthline.com/nutrition/meat-good-or-bad

28. THANKYOU!