ASSIGNMENT SERIES 75 ASSIGNMENT CODE: 2023EV198

VALUE-ADDED MEAT PRODUCTS

2023EV198

DEPARTMENT OF FOOD TECHNOLOGY

APARNA N 7376222FD501

VALUE-ADDED MEAT PRODUCTS

Value-added meat products are further processed meat products
with increasing convenience to consumers through decreasing preparation time, minimizing
preparation steps, allowing the use of specific parts, taking risks out of the kitchen, and
increasing the value of the product.

A variety of convenience meat-based fast foods such as enrobed (coated) meat products are popular
by virtue of their versatility and superior sensory properties. Enrobing is the process of making
“further processed products” by applying an edible coating to the products. It includes two important
steps i.e. breading and battering. Enrobing contributes multiple benefits like value addition,
improvement of nutritive value and texture profiles as well as reduction of production cost. These
improvements are brought about by coating ingredients that act as sealants and also prevent high oil
uptake during the frying of products. The technology for the production of succulent, attractive
enrobed meat products utilizing locally available ingredients has been standardized.

Cured and smoked meat products particularly pork products are very popular in the North-East region
of India and form a considerable proportion of processed meats. Cured and smoked chicken legs,
chicken breast, and mutton ham are developed as a variety and value-added products. The technology
is utilized for commercial production and is important both for minimizing the adverse effects of
imports and for promoting domestic sector prospects. Suitable packaging technology for preserving
quality and extended shelf life was also standardized.
TECHNOLOGY FOR EMULSION MEAT PRODUCTS
Small-scale technologies with low-cost machinery and locally available ingredients and culinary
practices have great relevance in the Indian situation for large-scale adoption. Meat emulsion
technology is a relevant technology for the production of quality meat products utilizing tough meat
and by-products from spent animals. Various emulsion meat products like, nuggets, sausages, patties,
croquettes, etc. are prepared from a single emulsion utilizing simple appliances even on a cottage
scale. Many tested formulations utilizing various locally available ingredients like binders, and
extenders have been standardized and transferred to commercial production.

TYPES OF VALUE-ADDED MEAT PRODUCTS

Enrobed Meat Products
 Enrobing or coating meat products with edible materials in the form of batter using flour,
maida, whole egg liquid, etc. is a method of value addition, which increases the quality and
acceptability of meat products.
 Enrobing gives good color, appearance, and crispiness to the products. It also preserves the
natural juiciness of products.

Incorporation of vegetables in meat products

 Incorporation of seasonal vegetables such as cabbage, cauliflower, carrot, beet Root, bottle
gourd, etc in meat products would be economic to produce meat product, to provide fiber and
flavonoids in meat products/ to provide balance and healthful meat products.

Restructured meat products

Less valuable meat (from spent or aged animals) are converted into restructured meat products by
following processes-
 1. Chunking and forming
 2. Flaking and forming
 3. Tearing and forming
 Intermediate moisture meat(IMM)- Meat products with 20-50% moisture had moderate
juiciness and texture on rehydration. such products are resistant to bacterial spoilage due to
reduced water activity (0.6-0.8) and could be held without refrigeration.
 Humectants- various methods employed for lowering the water activity in meat products are
known as humectants. They are low molecular weight compounds soluble in water. Example:
propylene glycol, Glycerol, Nacl, Sugar, etc.
Value-added meat products are:
 Ham
 Bacon- pork bellies are processed as cured and smoked bacon.
 Sausages-
 Frankfurters- cured emulsion type meat sausage
 Salami- fresh emulsion-type sausage
 sausage-coarse, ground, fermented, semi-dry type sausage.
 Luncheon meat- canned product from pork along with some cereal
components.
 Meatball
 Nuggets
 Patties etc.