TECHNOLOGIES FOR VALUE ADDED MEAT PRODUCTS AND DEVELOPMENT OF PROCESSED MEAT SECTOR IN INDIA
Meat is animal flesh and worldwide eaten as a food (Lawrie et al., 2006). Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions. The livestock sector is floating for revolution in developing countries where the major increase in meat and milk production is anticipated in next few decades. Livestock production is a vital activity in rural areas, which provide employment, livelihood and income for farmers, rural poorer and weaker sections of society. Meat sector plays an important role in India as it not only provides meat and byproducts for human consumption but also contributes towards sustainable livestock development and livelihood security for millions of men and women from weaker sections. Vegetarians choose not to eat meat because of ethical, economic, environmental, and religious or health concerns that are associated with meat production and consumption. Animal food is considered as good source of quality nutrients viz. fat, protein, carbohydrates and minerals. Digestibility of animal source protein is 90-97% while vegetable origin proteins have 75-99%. However, proteins of animal origin are more completely digested and nutritionally superior than those of plant origin. Humans are omnivorous and have hunted and killed animals for meat since prehistoric times (John, 2013). The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale. Meat is mainly composed of water, fat and a good source of protein, vitamins and minerals, such as iron, selenium, zinc, and vitamin B-complex. It is also one of the main sources of vitamin B12 and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil within hours or days as a result of infection with and decomposition by bacteria and fungi (Truswell, 2002). Population growth, urbanization, changed life styles and increased per capita income are fuelling a massive increase in demand for food of animal origin all around the world. As per World Bank projection, worldwide demand for food will increase by 50% and for meat by 85% by 2030. Governments and industries must prepare for meeting demand of meat in the country with long run policies and investments to satisfy ever rising consumer demand, improve nutritional status, generation of income opportunities and alleviate environment stress. Government of India has already recognized livestock and poultry as an important sector for the socio-economic development of the country. Ministry of Food Processing Industries (MFPI) has established National Meat and Poultry Processing Board (NMPPB) at New Delhi to support the healthy and organized development of meat sector for clean and wholesome meat production. NMPPB formulates uniform and effective meat quality testing systems and looks for reduction of environmental pollution due to meat industry. Further, Food Safety and Standards Act, 2006 regulates and ensures the processed meat sector to produce safe and quality products in order to meet the requirements of International trade and make the Indian food and meat industry competitive in the global market. In fact, in spite of big potential because of large livestock population, the meat industry in India has not taken its due share. There are many constraints for the slow growth of the Indian meat industry, including lack of scientific approach to rearing of meat animals, unorganized nature of meat production and marketing, socio-economic taboo and inadequate infrastructure facilities and poor harvest management. During the last three to four decades, India has witnessed the green, white, yellow and blue revolutions and now the time has come to realize one more revolution i.e. red revolution in the form of meat production.
Meat is marketed in the country in various forms and conveniences to suit the consumer’s choice. The main stumbling block in the marketing of meat and eggs products being of high biological value, have a special role to play in developing countries of Asia and Africa where malnutrition and protein deficiency are two major problems. As such much emphasis has been given to intensify research in developing appropriate and relevant technologies of these products to suit our conditions. The use of meat and eggs on development of convenience products is emphasized due to better nutrient contents like high quality protein, vitamins, minerals, essential amino acids, fatty acids and lower calorie content. Today’s consumers are no longer satisfied with the traditional meat products. Rather they prefer more nutrients and convenient ready to eat meat products. These convenient items must be economical and cost-effective and interesting changes of menu besides better in shelf-life quality and acceptability than traditional products. During the starting of 21st century demand for meat has been grown strongly. Specially in developing countries of Asia where is heavy industrialization and globalization which stimulated growth of per capita income and up-gradation of living standard which has widen the demand for the more convenient meat products and it is amplified by population growth in developing countries. Also mobilization of supplies to distant area’s consumers raises the major problem in meat industry. During 2004 -2005 only 2% meat is utilized for processed meat industry and per capita consumption of meat (chicken) is 1.5 kg and 44 eggs per annum against the world average of 10 kg chicken and 102 eggs (Sharma, 2006). Thus there is scope in development of processed meat industry specially value added meat products in order to cater the need of urban population, which consume 70 to 75 % meat products (Singh, 2004). The United States Department of Agriculture defines value added products as 1) A change in the physical state or form of the products and production of a product in a manner that enhances its value as demonstrated through business plan. 2) The physical segregation of commodity or product in a manner that result in the enhancement of the value of that commodity or product. Traditionally value can be added by packaging of meat product in appealing material, these packaging material help to extend the shelf life, then by broker and retailer by building a wide business and retailing chain. But now increasing demand of meat products specially more convenient, ready to cook, ready to eat and more nutritious. So the strong need arise for value addition in other sense of nutritional value and healthiness like low-fat and low cholesterol considering its cost, which can be minimized by addition of non-meat ingredient or vegetable source such as soy-protein, cereals, milkprotein and in some products utilization of spent hen meat.
Market for Value Added Meat Products
Chicken sticks, chicken patties, burger, kabab, nuggets, roll, chicken samosa, canned chicken and other snacks type products are popular in local market. But now a day’s big player of market are launching their products mainly ready to eat and ready to cook type. In fast food or snacks type meat products burger, patties, puff, sticks and meat pizza are also available through franchisee chain of multinational companies like MacDonald’s and PizzaHut. In local market Chienies and Kabab centers are playing major role in value added meat business. Big players like Godrej, Venkey and Tasty-Bite are having their products like ready-to-eat – Butter chicken, Chicken Kheema, Chicken Franks, Chicken Steak, Chicken Pickle, Sausage, Chicken Salami, Salami Slices and in easy-to-cook products – Cutlets, Nuggets, Fingers, Burger Patty, Samosas, Chicken Burger, and ready-to-cook type Boneless chicken, Chicken Breast, Chicken Legs. In last decade the processing scenario has changed and there are more companies in the both segment (Indian and Overseas) than before. Some companies and their brands also disappeared during this time as they can’t match the market trends and strategies. Global meat production has increased more than fivefold since 1950 and more than doubled since the 1970s. Total meat production in developing countries has grown by 5.4 percent per year between the early 1980s and mid 1990, more than five times the developed world rate. In India also, during last 25 years, the compound average growth rate for two decades remained 4.6% but reached 21% in the last 5 years indicating it as the fastest growing segment of livestock sector (Sharma,2006). Meat processing sector,particularly value added poultry segments needs to be vigorously promoted for boosting production by increasing the domestic consumption of processed products and also for promoting their export. Family dynamics, rising income, increasing exposure to various mass media, changing food habits with preference for fast foods and heavily industrialization and urbanization will greatly enhance the demand for fresh or frozen and nutritionally superior value added products. Policy makers, meat producer cum processor, food processor, food technologist etc have to work together to transform this sector into a more dynamic and vibrant enterprise.
Future prospects of meat industry
Strategies for the prosperity of Indian meat industry: Production of good quality animals for slaughter is must for production of good quality meat. Hence, farmers’ cooperative can play a major role in the field of production and marketing of quality animals, extension education and encouragement of backward integration / contract farming as in poultry industry for intensive and semi-intensive system of rearing small ruminants. Food safety at all stages of production, processing, packing, storage and marketing of meat and meat products, maintenance of standards such as SPS, HACCP certification and others which are prescribed by the importing countries. Consumer awareness: Priorities must be given to address the myths prevalent among the public regarding meat consumption and diseases (Meat consumption and risk of cancer, Meat consumption associated to increased risk of coronary heart disease due to its fat and cholesterol content) with proper extension programmes. Meat processing and value addition are key for the prosperity of meat industry. The awareness regarding the processed meats and the convenience to the consumers and households should be improved. Packaging of meat and meat products: Most of meat is sold in India is in unpacked form. Meat is packed only in some organized meat factories and in bacon factories. For safe delivery of the meat and various value added meat products through the various stages of processing, storage, transport, distribution and marketing packaging is of utmost importance. Breeding strategies: Meat scientists and animal geneticists should collaborates their research for developing a potential cross bred buffalo for meat purpose. Meat production potential under extensive and intensive system should be adequately exploited through cross breeding of selected local breeds/ nondescript breeds with specific exotic and improved breeds. At present buffalo meat is obtained as a byproduct of buffalo milk production. There is vast scope for increasing carabeef export consequent to cattle slaughter ban act, availability of male buffalo calves and the steady demand for the same from the importing countries. It is high time to consider growing/fattening of male buffalo calves for veal production. Sufficient nutrition and improved levels of hygiene and sanitation at meat handling will enable India a quantum jump in meat production by utilizing the surplus male calves. Meat sector plays an important role in India as it not only provides meat and by-products for human consumption but also contributes towards sustainable livestock development, employment, developed secondary industries and livelihood security for millions of men and women from weaker sections. Major portion of meat from sheep, goat, pig and poultry is primarily used for domestic consumption in the form of fresh meat. Certain portion of meat from buffaloes, cattle and sheep is exported in frozen and chilled form. Meat production and supply of meat for local consumption is the most neglected sector in the country. Meat is sold in open premises leading to contamination from dirt, dust, flies and other pollutants. The traditional production systems and the unorganized practices have ruined and flawed the image of the Indian meat industry. Indian meat industry on scientific and mechanized lines is need for benefiting livestock producers, processors and finally consumers. Indian meat contains less fat and the present international trend is favourable for low fat meat. Average fat content of Indian meat (buffalo/poultry) is around 4% compared to 15-20% in most of the developed countries. Moreover, meat is free from growth promoters of other therapeutic residues and mad cow disease, which favours Indian meat in international trading.
The factors favoring meat sector development
Low cost of production of meat type of animals to a desired age of 2 years. Leanness of Indian meat: contains less fat and the present international trend is favorable for low fat meat. Green fodder feeding, absence of animal protein (carcass meal; meat and bone meal) in the ration are favorable factors for Indian meat industry. Price structure of various meats in international market. Beef price is the highest followed by pork, mutton, and chicken. The absence of hormones, antibiotics and growth promoters’ in the feed, the Indian meat is considered not only lean but also clean and organic. There is no incidence of Bovine Spongiform Encephalopathy (BSE) in India. Close proximity to promising Middle East market.
Constraints of Indian Meat Industry
There are many reasons for slow growth rate of meat industry in India: Myths about meat consumption and halftruths in the media against meat consumption. Celebrity-led campaigns – often run in conjunction with NGOs such as PETA (People for the Ethical Treatment of Animals) – have been a key factor in encouraging consumers to switch to a low meat or meat-free diet.
The reduction in meat consumption is offering unprecedented opportunities for manufacturers of a variety of meat substitutes, vegetarian packaged foods, nuts and pulses, vitamins and dietary supplements and other meat-free products. India has the largest non meat-eating community in the world. It is estimated that 31% of India’s largely Hindu population are lacto-vegetarian (consuming milk and honey but no other animal-derived products) while a further 9% consume eggs but no meat. Insanitary and unhygienic conditions of the slaughterhouses and the meat shops. Lower carcass weight and dressing percentage of food animals due to the slaughter of spent / aged animals. Indian consumer prefers fresh meat, resulting in less demand for frozen meat. Diseases such as Foot and Mouth Disease (FMD) are a major concern Non availability of good quality livestock in the open market. Overcrowding of food animals during transport resulting into inferior meat quality. The lack of a sufficient cold chain infrastructure.
Sustainable Meat Value Chain and Enhanced Farmers’ Income
TECHNOLOGIES FOR VALUE ADDED MEAT PRODUCTS AND DEVELOPMENT OF PROCESSED MEAT SECTOR
TECHNOLOGIES FOR VALUE ADDED MEAT PRODUCTS
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