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Commercial Meat Processing. Meat Industry

Friday, September 22, 2017

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Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.

The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics. While producing human food is the main goal of poultry processing, related fields include waste management, non-food uses of poultry, and pet/livestock feeds. When considering the global marketplace, poultry refers to any domesticated avian species, and poultry products can range from a slaughtered carcass to a highly refined product such as a frankfurter or nugget.

Economic production through vertical integration, favorable meat characteristics, and product innovations to meet consumer needs have all contributed to the poultry industry’s success. However, the safety of poultry products and the use of water in processing are two issues with which the industry is concerned.

Meat processing has always been part of FAO’s livestock programmes, not only because of the possibility of fabricating nutrient-rich products for human food, but also owing to the fact that meat processing can be a tool for fully utilizing edible carcass parts and for supplying shelf-stable meat products to areas where no cold chain exists. Moreover, small-scale meat processing can also be a source of income for rural populations.

India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector.

The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included.

It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products.

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