meat processing and value added product outline
TRANSCRIPT
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Meat Processing and Value Added Products
Presented By
HARIPRIYA RADHAKRISHNAN M.Tech : FOOD TECHNOLOGY MANAGEMENT
NIFTEM
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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
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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
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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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Meat Production: Present
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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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STRENGTH WEAKNESS
OPPORTUNITY THREATS
SWOT
Analysis
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• 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
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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.
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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
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Threats
• Meat adulteration
• Meat animal welfare
• Emerging diseases
• Competition from global players
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Indian Meat Industries
(A) APEDA Approved Indian Abattoirs cum Meat Processing Plants
(B) APEDA Approved Indian Meat Processing Plants
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Preservation Techniques • Chilling/refrigeration• Freezing• Drying• Salting• Curing• Smoking• Thermal processing• Canning• Irradiation
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Modern Processing TechnologyPreblanding
↓
Restructuring
↓
Sectioning & forming
↓
Communition
↓
Emulsification
↓
meat extension
↓
Hot processing
↓
Hurdle technology
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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
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Processed Meat Products
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Fermented meat products
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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
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Sausage
Salami
Lollipop
Chicken 65
Ball
Ham
Pop corn
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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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Biryani
Seikh Kabab
Rogan Josh
Dhaniwal Korm
a
Gustaba
Indian Products
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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
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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
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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
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Meat Production & Processing: Future (Contd.)
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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.
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THANK YOU