MEAT PROCESSING AND VALUE

ADDED PRODUCTS

DEPARTMENT OF FOOD TECHNOLOGY

Presented
By
Aakib Saifi
 CONTENT
 Definitions & Sources of Meat.
 Meat Production: World & Indian Scenario.
 Modern processing Technology.
 Equipments.
 Processed Meat Products.
 Advantages of Meat Processing.
 New trends.
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
 Meat Production:
World Scenario
• Total world production of various kinds of meat is 216.25 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:
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.
 MEAT PROCESSING TECHNOLOGY
• Cutting /chopping.
• Mixing/tumbling.
• Salting/curing.
• Utilization of spices.
• Stuffing/filling into casings.
• Heat treatment.
• Smoking.
 Equipments
• Vacuum Bowl Cutter.
• Automatic Mixer.
• Grinder/ Mincer.
• Hydraulic Filler, Stuffer
(Vacuum).
• Portioning machine.
• Heavy Duty Automatic
Slicer.
Processed Meat Products
POPULAR INTERNATIONAL
PRODUCTS

Ham
Chicken 65

Sausage

Pop corn

lollipop
Salami
 INDIAN
PRODUCTS

Gustaba
 Advantages of Meat Processing
• Value Addition
• Making of odour, colour and other attributes of meat
• Minimizing waste to consumer and processor
• Uniformity of colour, texture and fat distribution.
• 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.