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Meat processing and Value added product outline
- 1. Meat Processing andValue Added Products Presented By HARIPRIYA RADHAKRISHNAN M.Tech : FOOD TECHNOLOGY MANAGEMENT NIFTEM
- 2. contents Definitions &Sources of Meat Meat Production: World & Indian Scenario SWOT Analysis Preservation techniques Modern processing Technology Equipments Processed Meat Products Advantages of Meat Processing New trends Meat Production & Processing: Future contents
- 3. Definitions Meat : It isanimal flesh that is eaten as food Meat Processing: Meat processing is the set of method and techniques used to bring substantial chemical and physical change in the natural state of meat. Sources Of Meat Buffalo, Cow, Goat, Sheep, Lamb, Pig, Poultry, Others
- 4. Meat Production: World Scenario •Total world production of various kinds of meat is 216.25 million- MT • Production increasing at the rate 2.5% • World meat consumption: Argentina is highest consumer • Major exporters of pork meat are USA, Europe & Australia • Sheep & Goat Meat: Australia accounts for 70% of the world • China is the largest producer Poultry meat/Chicken • Brazil exported the most beef in 2013 followed by India & Australia.
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- 9. Meat Production: Indian Scenario •The total processing capacity in India is over 1 million tons per annum • Mainly exports HALAL frozen Buffalo meat • Allanasons Limited pioneered Indian meat exports in 1969 and continuous to be the leader in meat export • Major Export Destinations (2013-14): Saudi Arabia, United Arab Emirates, Australia, Hong Kong, Spain • 43 years of Indian Meat export: growing at 13% annually • Exported 488.78 MT of processed meat to the world for the worth of Rs. 6.93 crores during the year 2013-14.
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- 11. • Reared Naturallyon green Pastures • No growth Hormones used • No Radiation • Lean meat • Round the availability of raw materials • High animal protein diet at lower prices • Highly nutrient value Strengths
- 12. Weaknesses • Quality assurance •Traceability • Prices control • Lack of skilled trained an skilled personnel • Low availability of reliable & accurate instruments & Equipments • • Conservation and sustainable supply of meat animals • Lack of better storage facilities e.g:Cold chain • High requirement of working capital.
- 13. Opportunities • Very muchuntapped sector • Rising population, Rising food demand • Export prospects (Global market) • Largest population of Livestock (Large amount of raw material) • Availability of contemporary technology
- 14. Threats • Meat adulteration •Meat animal welfare • Emerging diseases • Competition from global players
- 15. Indian Meat Industries (A)APEDA Approved Indian Abattoirs cum Meat Processing Plants (B) APEDA Approved Indian Meat Processing Plants
- 16. Preservation Techniques • Chilling/refrigeration •Freezing • Drying • Salting • Curing • Smoking • Thermal processing • Canning • Irradiation
- 17. Modern Processing Technology Preblanding ↓ Restructuring ↓ Sectioning& forming ↓ Communition ↓ Emulsification ↓ meat extension ↓ Hot processing ↓ Hurdle technology
- 18. Equipments • Vacuum BowlCutter • Automatic Mixer • Grinder/ Mincer • Vacuumized Emulsifier • Hydraulic Filler, Stuffer (Vacuum) • Portioning machine • Heavy Duty Automatic Slicer • Tumbler • Ice maker • Broiler • Gas Flushing Machine • Braising machine • Brine Injector • Link Cutters
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- 21. Popular International Products Sausages Casings Thuringercerelat Pepproni Genova salami Loaf Bolongna Hot dog Jerky Salamis Mortadella Frankfurthers Meat balls Embutido Siomai Quekiam Hamburger lowly pop
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- 23. Popular Indian Products •Kabab • Tandoori products • Daniwal Korma • Gustaba • Biryani • Meat Patties • Meat jellies • Meat soups • Butter Chicken as RTE Food • Chicken curry as RTE Food • Tikkas • Meat pickle • Nuggets • Rogan Josh • Meatballs
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- 25. Advantages of MeatProcessing • Value Addition • Masking of odour, colour and other attributes of meat • Minimizing waste to consumer and processor • Uniformity of colour, texture and fat distribution • Accurate prediction of yield • Lower cooking losses • Ready-to-Eat food products • Healthy products • Convenience to consumers
- 26. New Trends andInnovations • Dietary supplementation functional ingredients • Fortification of essential nutrients, e.g. dietary fibers, vitamins • Protein incorporated meat products • Carbohydrate enriched meat products • Probiotic & fermented meat products • Herbs and spices
- 27. Meat Production &Processing: Future • Population Growth: 6.9 to 7.6 billion by 2020, i.e. +700 million people (88% occurring in Asia & Africa). Feed 9 billion people by 2050 • Urbanization growth • Feed the people better • Purchasing power growth: China and India middle class will grow from actual 400 million to more than 1 billion by 2020 • Meat consumption will increase nearly 4 times more in Developing countries than in Developed countries
- 28. Meat Production &Processing: Future (Contd.)
- 29. References • Arihara, K.(2004). Functional foods. In W. K. Jensen, C. Devine, & M.Dikeman (Eds.), Encyclopedia of meat sciences (pp. 492–499). Oxford: Elsevier. • Food Micromodel (a computer program showing growth curves of pathogenic and Food spoilage micro-organisms under various conditions). Available from Leatherhead Food Research Association, Leatherhead. • Gerrard, F. (1977) Sausage and Small Goods Production, 6th edn. Northwood Publications, London. • Harrigan, W.F. & Park, R.W.A. (1991) Making Safe Food: A Management Guide for Microbiological Quality. Academic Press, London. FAO (2006) FAO production Year Book, • Published by- FAO of United Nation. Rome. Poultry Year Book 2003-04. 2. Sharma, N. C. (2006) Meat production in India, • National Symposium on Prospectus and Challenges in Indian Meat Industry. (IMSACONII) July 27-29. Chennai, India, pp.3-8. • Singh, R. P. (2004) Developments in poultry processing with reference to application of rural based technology. Technical abstract: 16th Indian Convention of Food Scientists & Technologists (ICFOST-2004), Mysore held during 9-10 Dec., 2004 pp 52 - 53.
Editor's Notes
- #10 of which 40-50 percent is utilized. India exports more than 500,000 tons of meat, mostly buffalo meat.
- #12 NO FMD Risk - Due to Proper Rigor mortis at 3˚C for 24 Hours, Deboning & Removal of Glands Scientific data available stating Indian meat is safe for Human consumption
- #16 Al-Kabeer Exports Pvt. Ltd. Arabian Exports Pvt. Ltd. M.K.R Frozen Food Exports Pvt. Ltd. P.M.L Industries Pvt. Ltd. Suguna Venkateshwara Hatcheries
- #27 in meat products could have health benefits. e.g: CLA,viteminE, selenium omega-3 fatty acid.