Value Added Meat Products By- Dr. SUSHMA KUMARI
Description: Value Added Meat Products By- Dr. SUSHMA KUMARI Asst.Prof., Dept. of LPT, BVC Bihar Animal Sciences University Enrobed Meat Products Enrobing or coating of meat products by edible materials in the form of in the form of batter using flours,
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slide1. Value Added Meat Products By-
Dr. SUSHMA KUMARI
Asst.Prof., Dept. of LPT, BVC
Bihar Animal Sciences University<br>
slide7. Enrobed Meat Products Enrobing or coating of meat products by edible materials in the form of in the form of batter using flours, maida ,whole egg liquid etc.is a method of value addition , which increases the quality and acceptability of meat products.
Enrobing gives good colour, appearance and crispiness of the products. It also preserves the natural juiciness of products.<br>
slide8. Incorporation of vegetables in meat products Incorporation of seasonal vegetables such as cabbage, cauliflower, carrot, beet ,bottlegourd etc in meat products would be economic to produce meat products , to provide fibre and flavonoids in meat products/ to provide balance and healthful meat products.<br>
slide9. 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 compound soluble in water. eg-propylene glycol, Glycerol, Nacl, Sugar etc.<br>
slide11. Ham
Bacon- pork bellies are processed as cured and smoked bacon.
Sausages-
Frankfurters- cured emulsion type meat sausage
Salami- fresh emulsion type sausage
Thuringer sausage-coarse, ground, fermented, semi-dry type sausage.
Luncheon meat- canned product from pork along with some cereal component.
Meat ball
Nuggets
Patties etc. Value added meat products<br>
slide13. THANKYOU<br>
Dr. SUSHMA KUMARI
Asst.Prof., Dept. of LPT, BVC
Bihar Animal Sciences University<br>
slide7. Enrobed Meat Products Enrobing or coating of meat products by edible materials in the form of in the form of batter using flours, maida ,whole egg liquid etc.is a method of value addition , which increases the quality and acceptability of meat products.
Enrobing gives good colour, appearance and crispiness of the products. It also preserves the natural juiciness of products.<br>
slide8. Incorporation of vegetables in meat products Incorporation of seasonal vegetables such as cabbage, cauliflower, carrot, beet ,bottlegourd etc in meat products would be economic to produce meat products , to provide fibre and flavonoids in meat products/ to provide balance and healthful meat products.<br>
slide9. 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 compound soluble in water. eg-propylene glycol, Glycerol, Nacl, Sugar etc.<br>
slide11. Ham
Bacon- pork bellies are processed as cured and smoked bacon.
Sausages-
Frankfurters- cured emulsion type meat sausage
Salami- fresh emulsion type sausage
Thuringer sausage-coarse, ground, fermented, semi-dry type sausage.
Luncheon meat- canned product from pork along with some cereal component.
Meat ball
Nuggets
Patties etc. Value added meat products<br>
slide13. THANKYOU<br>