This document discusses meat processing and value-added meat products. It begins with definitions of meat and meat processing. It then provides information on global and Indian meat production scenarios. It discusses SWOT analysis, preservation techniques, modern processing technologies, equipment used, and various processed meat products. It highlights advantages of meat processing and new trends. It concludes by discussing future projections of increased meat production and consumption to feed a growing global population.
Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
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Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
See more
https://goo.gl/BKuw8K
https://goo.gl/PdxH6p
https://goo.gl/qs7UPo
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Meat and Meat Products, Meat Products Preservation, Ways to Preserve Meat, Meat and Poultry, Preservation of Meat and Poultry Products, Methods for Preserving Meat, Meat Processing, Meat Preservation Techniques, Meat Preservation Methods, Methods of Processing Meat, Preservation of Meat and Meat Products, Processed Meat and Meat Preservatives, Food Preservation, Meat Preservation, Meat Processing and Preserving of Meat Products, Meat Preservation and Storage, How to Preserve Meat, Ways of Preserving Food, Poultry Meat Preservation, Preservation Products, Preserving Meat, How to Start Meat Processing Business, Starting Your Meat Processing Business, Free Meat Business Plans, How to Start Meat Processing Business, Profitable Meat Processing Business Ideas, Planning Small Meat Business, Meat Processing Business Plan India, Meat Processing Business at Small Scale, Meat Business Ideas, Business Plan for Poultry Farm, Poultry Farming Business Plan, Poultry Business Plan Free Download, Small Scale Poultry Processing, Poultry Products in India, Poultry Products in India, How to Start Poultry Farming, Starting Poultry Farm for Beginners, Poultry Farm Business Plan Free Download, Poultry Farming in India, Preservation of Poultry Meat, Starting Egg Business on Your Small Farm, Starting Poultry Egg Farming Business Plan, Start Successful Egg Business, Chicken Egg Farming Process, Starting Commercial Farm, Profitable Poultry Farming Business, Luncheon Meats, Meat Loaves, and Meat Spreads, Pork or Pork Beef Luncheon Meat, Pork Product, Nonfat Dry Milk in Meat Loaves, Pickle and Pimiento Loaf, Baked Veal Loaf, Veal, Pork, and Liver Loaf Using Nonfat Dry Milk, Meat and Cheese Loaf Using Nonfat Dry Milk, Macaroni, Meat, and Cheese Loaf Using Nonfat Dry Milk
Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
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Meat processing and Value added product outline
1. Meat Processing and Value
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 is animal 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.
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.
11. • Reared Naturally on 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 much untapped sector
• Rising population, Rising food demand
• Export prospects (Global market)
• Largest population of Livestock (Large amount of raw
material)
• Availability of contemporary technology
25. Advantages of Meat Processing
• 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 and Innovations
• 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
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
of which 40-50 percent is utilized. India exports more than 500,000 tons of meat, mostly buffalo meat.
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
