Meat Processing and Value Added Products

Presented By

HARIPRIYA RADHAKRISHNAN M.Tech : FOOD TECHNOLOGY MANAGEMENT

NIFTEM

c

on

ten

ts

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

DefinitionsMeat : 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 MeatBuffalo, Cow, Goat, Sheep, Lamb, Pig, Poultry, Others

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.

Meat Production: Present

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.

STRENGTH WEAKNESS

OPPORTUNITY THREATS

SWOT

Analysis

• 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

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.

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

Threats

• Meat adulteration

• Meat animal welfare

• Emerging diseases

• Competition from global players

Indian Meat Industries

  (A) APEDA Approved Indian Abattoirs cum Meat Processing Plants

   

  (B) APEDA Approved Indian Meat Processing Plants

Preservation Techniques • Chilling/refrigeration• Freezing• Drying• Salting• Curing• Smoking• Thermal processing• Canning• Irradiation

Modern Processing TechnologyPreblanding

↓

Restructuring

↓

Sectioning & forming

↓

Communition

↓

Emulsification

↓

meat extension

↓

Hot processing

↓

Hurdle technology

Equipments

• Vacuum Bowl Cutter• 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

Processed Meat Products

Fermented meat products

Popular International Products

Sausages

Casings

Thuringer cerelat

Pepproni

Genova salami

Loaf

Bolongna

Hot dog

Jerky

Salamis

Mortadella

Frankfurthers

Meat balls

Embutido

Siomai

Quekiam

Hamburger

lowly pop

Sausage

Salami

Lollipop

Chicken 65

Ball

Ham

Pop corn

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

Biryani

Seikh Kabab

Rogan Josh

Dhaniwal Korm

a

Gustaba

Indian Products

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

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

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

Meat Production & Processing: Future (Contd.)

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.

THANK YOU