CHAPTER-7-MEAT-PROCESSING

CHAPTER 7: Meat Processing and Value Added Products

Page 1: Overview

  • Introduction to meat processing and value-added products.

Page 2: Definitions

  • Meat: Animal flesh consumed as food.

  • Meat Processing: Modification of meat to enhance taste or shelf life.

  • Value-Added Products: Alterations in the physical state or form of meat products.

  • Sources of Meat:

    • Buffalo

    • Cow

    • Goat

    • Sheep

    • Lamb

    • Pig

    • Poultry

    • Others

Page 3: Lesson 1 - Meat Production World Scenario

  • Total World Meat Production: 216.25 million MT, increasing by 2.5% annually.

  • Top Consumers: Argentina has the highest meat consumption.

  • Major Pork Exporters: USA, Europe, and Australia.

  • Sheep & Goat Meat: Australia produces 70% of the world supply.

  • Poultry Production: China is the largest producer.

  • Beef Exports: Brazil, India, and Australia are the leading exporters (2013).

Page 4: Future of Meat Production & Processing

  • Population Growth: Increase from 6.9 to 7.6 billion by 2020 (+700 million).

  • Feeding Projections: Goal to feed 9 billion by 2050.

  • Urbanization: Greater urban population impacting meat consumption.

  • Growth in Purchasing Power: Expected increase in meat consumption nearly fourfold.

Page 5: Popular International Meat Products

  • Examples:

    • Sausages

    • Pepperoni

    • Loaf

    • Bologna

    • Hot dogs

    • Jerky

    • Meatballs

    • Embutido

    • Siomai

    • Quekiam

    • Hamburger

Page 6: Principles of Selecting Animals for Slaughter

  • Criteria: Must possess necessary characteristics for desired meat products.

  • Meat Processing Steps:

    1. Chilling: Firming the meat and inhibiting microorganism growth.

    2. Trimming: Removing excess fats and impurities; includes deboning.

    3. Meat Curing: Processes such as salting, pickling, drying, and smoking.

Page 7: Curing Meat Methods

  • Curing: Application of salt and preservatives to meat.

  • Methods of Curing:

    • Dry Cure: Applying curing ingredients in dry form.

    • Sweet Pickle: Ingredients dissolved in water for curing.

    • All Injection: Ingredients injected after dissolving in water.

    • Combination Method: Mixture of dry cure and sweet pickle methods.

Page 8: Types of Processed Meat Products

  1. Cured meat: Ham and bacon.

  2. Sausage

  3. Restructured meat products

  4. By-products of meat animals

Page 9: Advantages of Meat Processing

  • Value Addition: Enhancement of meat product quality.

  • Masking Attributes: Reduces undesirable odour and colour.

  • Reducing Waste: Minimized waste for consumers and producers.

  • Uniformity: Consistent colour, texture, and fat distribution.

  • Yield Prediction: Improved accuracy in predicting product yield.

  • Lower Cooking Losses: Better retention during cooking.

  • Convenience: Ready-to-eat and healthier options for consumers.

Page 10: New Trends and Innovations

  • Dietary Supplementation: Functional ingredients added.

  • Fortification: Essential nutrients like dietary fibers and vitamins.

  • Protein-Enriched Products: Increase protein content in meat products.

  • Carbohydrate-Enriched Products: Additional carbohydrates added.

  • Probiotic & Fermented Products: New, health-focused meat options.

  • Herbs and Spices: Enhanced flavours and health benefits.

Page 11: Conclusion

  • Thank you for listening!