value addition in meat
TRANSCRIPT
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Dr. Bidyut Prava Mishra
Assistant Professor, LPT
C.V.Sc & A.H., OUAT
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Total livestock population of India: 512.05 Million
11.6% of the world population
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Speies Population in million % Share in world & position
Cattle 190.9 15.06 (Second)
Buffalo 108.7 57.83(First)
Goats 135.17 17.14% (Second)
Sheep 65.06
7.14% (Third)
Pig 10.29 1.2%
Poultry 729.2
17% (Seventh) 2012 census
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Total meat production in India: 6.7 MT (2014-15)
Growth rate in meat production in India: 7.31% Category % share % of animal slaughtered
Cattle 5 10.6
Buffalo 21 10.6
Sheep 8 24.1
Goat 14 58.7
Pig 7 95
Poultry 45 90
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Per capita meat consumption in India: 5.5 kg/head/year
Bovine meat 2.1
Sheep & goat 0.7
Pig 0.4
Poultry 1.7
Other meat 0.4
Total 5.5
Per capita meat consumption in world: 42 kg/head/year
Developed countries: 80.3 kg/head/year
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Contribution of livestock sector to Indian GDP-4.1%
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Items Percent (%) of total values
Milk and milk products
65.05
Meat and meat industry byproducts
19.83
Eggs 3.77
Wool and Hair
0.1
Dung
6.93
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Type 2013-14 Qut. In MT
Rupees in lacs
2Qut. In MT014-15
Rupees in lacs
2015-16 Qut. In MT
Rupees in lacs
Carabeef 1451941.75
2647235.44
147630.78
2928915.69
1314473.67
2668541.29
Sheet and goat meat
20425.85
67957.68
22827.77
82153.84
21635.89
83389.82
Other 255.23 691.75 261.92 1419.71 0.10 618.18
Processed meat
488.78 691.75 406.11 1419.71 280.92 618.18
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India’s international trade in livestock and
livestock products is mainly in live animals
(17%), meat and meat products (82%), dairy
products and eggs (1%).
India does not even contribute 1 per cent to the
world export of the livestock products
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20.5 million people depend upon livestock for their livelihood
Livestock sector contributed 16% to the income for all rural
households.
Indian Meat export: growing at 13% annually
In spite of big potential because of large livestock population,
the meat industry in India has not taken its due share.
India is still a small player in global market of livestock trade
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The total processing capacity in India is over 1 million tons per
annum
Only 2% of total meat produced utilized for processed meat product
In developed countries , 60% meat is utilized
Remaining meat sold in fresh or frozen forms
Only 34 modern meat processing plants approved for export of meat
75 no. of Abattoir cum meat processing plants are approved under
APEDA for export
Allanasons Limited pioneered Indian meat exports in 1969 and
continuous to be the leader in meat export
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Uttar Pradesh, Andhra Pradesh , West Bengal ,
Maharashtra , Kerala, Delhi , Rajasthan are the key areas
of Processed meat production in India.
Major Export Destinations (2015-16) : Korea Republic,
United Arab Emirates, Saudi Arabia, Thailand and
Maldives.
Even though production is in accelerated trend still processing and
marketing strategies are not in a well defined manner which leads
to overall moderate profitability and less export promotion.
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All essential amino acid
Protein 19-21%
High biological value (85)
Fe, Zn, Se, P
Vit-D
Vit- B (B1, B2, B6, B12, Niacin, pantothenic acid)
Omega-3 and omega-6 PUFA
40% MUFA :Oleic acid
Low myristic acid
Linoleic acid, linolenic acid
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Process of changing or transforming a product
from its original state to a more valuable state.
Product development in a way that enhances its
value
A broad definition of value added is to economically
add value to a product by changing its current
place, time, and form characteristics to
characteristics more preferred in the marketplace.
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Variety/
convenience
Function Processing
Classification
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Deboning
Size reduction
Seasoning-(addition of spices and condiments)
Tenderization
Tumbling
Smoking
Retorting / cooking
Emulsion preparation
Battering
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Quality raw materials
Correct formulation
Optimum processing
Right packaging
Storage stability
Flavour and colour changes
Nutritional value
Labeling requirements
Product specifications and regulations
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Provide valued, variety and convenience meat products.
Meet life style requirements.
Increase demand and marketability
Utilize different carcasses & by-products beneficially.
Utilisation of inferior carcass cuts with combined technology
Incorporation of extenders for quality and economy
Improves safety and product attribute such as appearance, juiciness and flavour.
Facilitates diverse products, cost reduction, competitive pricing
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Economic utilisation of waste
Check large scale imports & promote exports
Promote entrepreneur ventures and employment
Production of high demand value added product such
as low fat meat products
Processed meat products reduces the gap in the
marketing channel when supply of meat is excess.
Lower cooking losses
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Largest population of Livestock (Large amount of raw
material)
Tough meat from spent animals will be successfully utilised
for development of palatable and qualitative products.
Rapid urbanization and industrialisation & change of food
habits resulted in increase in demand.
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Increase in demand mostly by nuclear families
Higher middle class income group
Export prospects (Global market)
Availability of contemporary technology
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Less preference for frozen meat by the consumer
Insufficient cold chain facilities
Lack of well organized marketing system
Less domestic demand for value added meat products
Lack of infrastructure facilities for processing and storage
Non availability of adequate technology in most parts of the
country
Fluctuating export trade
High import duty and stringent SPS measures of respective
importing countries
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Inadequate focus on quality & safety standards
Traceability
Lack of skilled & trained personnel
Low availability of reliable & accurate instruments &
equipments
High requirement of working capital.
Negative attitude of public towards meat on account of
misinformation campaign and socio- religious taboos.
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Lack of product development & innovation
Inadequate focus on quality and safety
standards
Poor processing and marketing conditions
Microbiological problems
Quality deterioration due to bio-chemical
changes
Bio- insecurity of products
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Newer technologies for design of mini meat processing units
Increasing production efficiency leading to lower production cost
Production of hygienic and quality products
Shelf life extension of meat products by application of hurdle technology and biotechnology means
Developing newer techniques for tenderization of meat
Uniform processing technologies for traditional meat products.
Improved packaging techniques like vacuum, MAP, CAP, retort and aseptic
All efforts have to be made to keep production cost at minimum with selection of appropriate formulation, processing conditions and infrastructure facilities.
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Development of quick and sensitive methods for detection of pathogens and hazardous feed residues
Organized marketing network need to encourage positive trend for uniform profits to all the players in the meat industry
Creation of facilities for production of quality and safety products
Quality and safety compliance in food chain from production to consumption
Adoption of processing technologies at different location for easy distribution and marketing and development of further processed meat products
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Identify potential markets for value added meat and
poultry products.
Identify risks and benefits of producer participation
Introduce producers and processors to products and
processes that enhance efficiency in production
process and results in products that compete well in
the value added market place.
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chicken pickle Chicken nuggets
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Meat patties Meat balls
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Chicken croquettes Buttered chicken eggs
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Dietary supplementation of functional ingredients
Fortification of essential nutrients, e.g. dietary fibers, vitamins •
Protein incorporated meat products
Carbohydrate enriched meat products
Probiotic & fermented meat products
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