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Value addition in meat
- 1. Dr. Bidyut PravaMishra Assistant Professor, LPT C.V.Sc & A.H., OUAT
- 2. Total livestockpopulation of India: 512.05 Million 11.6% of the world population
- 3. Speies Population inmillion % 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
- 4. Total meatproduction 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
- 5. Per capitameat 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
- 6. Contribution oflivestock sector to Indian GDP-4.1%
- 7. 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
- 8. Type 2013-14 Qut. In MT Rupees inlacs 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 20425.8 5 67957.6 8 22827.7 7 82153.8 4 21635.8 9 83389.8 2 Other 255.23 691.75 261.92 1419.71 0.10 618.18 Processe d meat 488.78 691.75 406.11 1419.71 280.92 618.18
- 9. India’s internationaltrade 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
- 10. 20.5 millionpeople 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
- 11. The totalprocessing 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
- 12. 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.
- 13. All essentialamino 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
- 14. Process ofchanging 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.
- 15.
- 17. Deboning Sizereduction Seasoning-(addition of spices and condiments) Tenderization Tumbling Smoking Retorting / cooking Emulsion preparation Battering
- 18. Quality rawmaterials Correct formulation Optimum processing Right packaging Storage stability Flavour and colour changes Nutritional value Labeling requirements Product specifications and regulations
- 19. 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
- 20. Economic utilisationof 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
- 21. Largest populationof 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.
- 22. Increase indemand mostly by nuclear families Higher middle class income group Export prospects (Global market) Availability of contemporary technology
- 23. Less preferencefor 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
- 24. Inadequate focuson 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.
- 25. Lack ofproduct 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
- 26. Newer technologiesfor 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.
- 27. Development ofquick 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
- 28. Identify potentialmarkets 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.
- 30. chicken pickle Chickennuggets
- 31. Meat patties Meatballs
- 34. Chicken croquettes Butteredchicken eggs
- 36. Dietary supplementationof functional ingredients Fortification of essential nutrients, e.g. dietary fibers, vitamins • Protein incorporated meat products Carbohydrate enriched meat products Probiotic & fermented meat products