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Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Fra

Tuesday, May 9, 2017

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Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc. Chilling is most widely used method for preservation for short term storage of meat because chilling or refrigeration slows down the microbial growth and enzymatic as well as chemical reactions. Freezing is the method of choice for the long term preservation of meat. It has advantage of retaining most of the nutritive value of meat during storage. Meat smoking was known to man as an aid in preservation for a long time. Smoke contains a large number of wood degradation products such as aldehydes, ketones, organic acids, and phenols etc. which exert bacteriostatic affect besides imparting characteristic smoky flavour. Canning is a process of preservation achieved by thermal sterilization of product held in hermetically sealed containers. Canning preserves the sensory attributes such as appearance, flavour and texture of the meat products to a large extent. Freeze drying of meat is a satisfactory process of dehydration preservation due to better reconstitution properties, nutritive quality and acceptability. It involves the removal of water from the frozen state to vapour state by keeping it under vacuum and giving a low heat treatment. Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. Meat and poultry products are chilled immediately after slaughter to acceptable internal temperatures which insure the prompt removal of the animal heat and preserve the wholesomeness of the products. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year.

Market Outlook

Total meat production increased to 2.43 million tonnes between July-October 2016-17, as against 2.24 million tones for the same period during 2015-16, registering a growth of 8.74%.

India Broiler Meat (Poultry) Production

Market Year

Production

Unit of Measure

Growth Rate

1990

190

(1000 MT)

NA

1991

420

(1000 MT)

121.05 %

1992

520

(1000 MT)

23.81 %

1993

560

(1000 MT)

7.69 %

1994

507

(1000 MT)

-9.46 %

1995

578

(1000 MT)

14.00 %

1996

665

(1000 MT)

15.05 %

1997

596

(1000 MT)

-10.38 %

1998

710

(1000 MT)

19.13 %

1999

820

(1000 MT)

15.49 %

2000

1080

(1000 MT)

31.71 %

2001

1250

(1000 MT)

15.74 %

2002

1400

(1000 MT)

12.00 %

2003

1500

(1000 MT)

7.14 %

2004

1650

(1000 MT)

10.00 %

2005

1900

(1000 MT)

15.15 %

2006

2000

(1000 MT)

5.26 %

2007

2240

(1000 MT)

12.00 %

2008

2490

(1000 MT)

11.16 %

2009

2550

(1000 MT)

2.41 %

2010

2650

(1000 MT)

3.92 %

2011

2900

(1000 MT)

9.43 %

2012

3160

(1000 MT)

8.97 %

2013

3450

(1000 MT)

9.18 %

2014

3725

(1000 MT)

7.97 %

2015

3900

(1000 MT)

4.70 %

2016

4200

(1000 MT)

7.69 %

2017

4500

(1000 MT)

7.14 %

The United States exports 20 percent of its poultry meat production with U.S. exports for poultry meat, eggs, and other poultry products worth approximately $6.5 billion to over 136 countries in 2014.

The poultry processing equipment market is projected to reach USD 3.83 Billion by 2020, at a CAGR of 4.7% from 2015 to 2020.

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