RELEVANT MEAT PROCESSING TECHNOLOGIES FOR NUTRITION AND FOOD SECURITY IN SMALL HOLDER SITUATION

1
RELEVANT MEAT PROCESSING TECHNOLOGIES FOR
NUTRITION AND FOOD SECURITY IN SMALL HOLDER
SITUATION N.Kondaiah and A.S.R.Anjaneyulu Divisi
on of Livestock Products Technology Indian
Veterinary Research Institute, Izatnagar (U.P)
India E mail napa_at_ivri.up.nic.in
2

• Importance of animal products consumption
• Livestock production is a livelihood activity for
  many in India and other developing countries.
• Changes in land utilization pattern, agriculture
  and socio-economic conditions are adversely
  affecting rural livelihood and food security
• Animal products play a pivotal role in the human
  nutrition and food security.
• Nutrient balance in marginal diets based on
  staple grain, pulses and root crops is very
  important.
• Better nutrition and food security not only help
  farmers to reduce health costs but also
  contribute for increased productivity and better
  earnings.
• Animal production activities have been suggested
  to insulate farmers from the miseries of crop
  production.

3

• Animal products in sustaining livestock
  production
• The prospects of different livestock species
  depends on the sustained ability of the species
  to maintain their functions and purposes of
  keeping.
• Sustainable livestock production largely depends
  on production efficiency, feed supplies and costs
  and efficient utilization of the produce
  including marketing.
• Growth in demand for the product is an important
  criteria to sustain production which is generated
  by successful marketing.
• Providing hygienic product and increasing the
  number of consumers and consumption per consumer
  would certainly generate market demand.
• Production and processing opportunities are
  enormous in livestock and poultry sector with
  need for diversification of agriculture for
  better income and employment.

4
Utilization of produce (meat and byproducts)
depends on--- ? Hygienic production of meat ?
Cost efficient processing technologies ?
Creating sustained demand for the product ?
Innovative marketing approach ? Better
utilization of byproducts and ? Providing
positive image to enterprise.
5
Demand for Livestock products Demand for meat
and milk has increased in the recent years.
Increasing incomes directly contribute for
increasing demand for animal products. Rate of
increase in percapita consumption of animal
products was found to be higher in developing
countries compared to developed countries with
current high consumption levels. While
population is expected to be doubled by 2020 in
Asia and Africa demand for meat and milk is
expected to triple. The triple effects of
population increase, income growth and
urbanization will fuel the growth in demand for
animal products.
6

• Animal protein requirement?
• A persons daily protein intake should be about 1
  g per Kg body weight for adequate nutrition and
  ideally 30 to 50 percent of the daily protein
  intake should be animal protein to provide an
  optimal range of amino acids.
• Average animal protein intake in developing
  countries is only 21.5g compared to 57.2g in
  developed countries
• In India it is 10.8g compared to world average of
  2g.
• Altschul (1965) has recommended that
• For National diets which contains 30 g per day of
  animal protein will be of adequate quality
  regardless of the source of the remainder of the
  protein.

Contd..
7

• An average of less than 30 g per day may be of
  questionable quality especially for the sensitive
  elements of the population,
• Less than 15 g of animal protein per day posses
  almost the certainty of protein mal-nutrition for
  part of the population.
• Expert Committee of ICMR (India) has recommended
  60g of protein/day with net protein utilization
  (NPU) of 65.
• Without substituting vegetable protein with
  adequate amount of animal protein it would not be
  possible to achieve protein quality of NPU 65 in
  the National diets.
• Thus in view of mixed diets with cereals, pulses
  and vegetables in diets of developing countries
  minimum requirement for animal protein could be
  targeted at 20g per caput per day.

8
Animal Protein Consumption (gram per capita
supply per day) World 29.1 Developed
Countries 54.2 Developing Countries 21.5 Asia-De
veloped Countries 52.4 Asia- Developing
Countries 21.4 Africa- Developed
Countries 27.9 Africa-Developing
Countries 12.0 Low income countries 11.7 Least
Developed Countries 9.7 INDIA 10.8 CHINA 3
3.0 Source FAO Food Balance Sheets,2003
9
Requirement for meat, milk, eggs This 20g target
could be provided through milk (50 or 10 g),
meat (20 or 4 g), fish (20 or 4 g) and eggs
(10 or 2g) or in countries with lower milk
consumption could be provided through meat (50
or 10g), milk (20 or 4g), fish (20 or 4g) and
eggs (10 or 2g).
10

• Expenditure on animal products consumption
• Expenditure on consumption of animal products in
  India indicate that rural people spend only 58(
  Rs58.70) of the spending by urban people (Rs
  100.95).
• About 21 of total food expenditure is on animal
  products in case of rural people, while among
  urban people 25 of total food expenditure is
  spent on animal products.
• Among the animal products about 27 of total
  expenditure is on meat, egg and fish while 73 is
  on milk and milk products both among rural and
  urban consumers.
• In countries with low percapita consumption of
  animal protein (10g) it is clear that balanced
  diets among small holders is a serious limitation
  threatening nutritional security in particular
  with iron and vitamin B12 deficiency.
• Promoting consumption of meat, eggs and fish
  among the vulnerable small holders through rural
  meat processing need a consideration.

11
Clean meat production Improvement of
slaughterhouses to produce hygienic meat is the
most important requirement for developing
organized meat industry. This has become more
important in view of the possibility of large
scale imports after WTO liberalization. Relevant
approaches for production of hygienic meat and
providing a positive image to meat sector are
important to sustain meat animal production and
ensure livelihood to small farmers. Essential
infrastructure facilities to produce hygienic
meat is an important requirement and Private
entrepreneurs need to be facilitated to take up
slaughter and meat production activities for
domestic market.
12
Rural meat production centers Rural abattoirs
could be of smaller capacities to serve a village
or group of villages or could be large to supply
meat to urban demand. Rural abattoirs are
appropriate- In view of the difficulties in
establishing urban modern abattoirs. Marketing
of meat animals would be easier Costs and losses
of transportation would be minimal. By-products
could be gainfully utilized Effluent treatment
costs would be minimal in view of land
availability. Benefit livestock farmers due to
elimination of middle men better
bargain Increased employment opportunities. Qualit
y of animals better due to less stress.
13
Benefits of Processed meats sector
development Provides variety meat products to
meet consumer choice, Increases demand and
better marketability, Better utilization of
tough meat from spent (aged) animals Utilizes
different cuts and by products gainfully To
incorporate non-meat ingredients for quality and
economy To preserve, transport and distribute to
cover larger populations To check adverse effects
of imports in post wto period Growth of processed
meat sector assures the farmers a regular off
take of their produce at reasonable prices and
provides a variety to the consumer.
14
Purposes of rural meat processing Meat
processing is labour intensive, and costs lower
in rural areas. Could be a supplementary activity
to utilize their spare time Rural farmers would
have accessibility for meat products Production
of choice products and ethnic tastes To explore
rural technologies and processing skills Better
nutrition, health, convenience and satisfaction.
Provides for employment and, Better utilization
of local resources.
15
Rural Meat Processing Centre Established by a
rural entrepreneur or collectively by the farmers
of a village or group of villages Simple
machinery required -a meat handling table, meat
mincer, bowl chopper or food mixer, cooker,
refrigerator, cooking vessels, trays, moulds,
knives etc. Would have slaughtering facility or
source dressed carcasses from rural abattoir
Carcasses from young animals as fresh meat cuts
for sale Carcasses from aged or spent animals
and poultry as ground meat or meat emulsion
Produce heat and serve products ( nuggets,
patties, kababs, sausages, meat balls,
croquettes, vada, cut lets etc).
16
Simple and relevant technologies Simple
technology appropriate to rural situation has to
employ simple and low cost machinery and able to
be managed by rural skilled persons to produce a
variety of products gainfully utilizing local
resources.
17
Meat emulsion or Mix To produce a range of
highly acceptable products. A variety of
ingredients could be incorporated into the
emulsion for the advantages of nutrition, cost
reduction and variety. A typical formulation
would have deboned meat 40, byproducts 15, eggs
10, vegetables 10, soya nuggets wet mince 5,
salt 2, poly phosphate 0.5, Spice mix 1.7,
wheat flour 3, sugar 0.3, condiments 3.5,
chilled water 9 and sodium nitrite 100ppm.
Proper mincing of meat, correct formulation and
sequence of addition of ingredients, addition of
polyphosphate and suitable binders and operation
at lower temperatures adding chilled water or ice
are important to produce better quality emulsion
and achieve higher product yields. Meat
emulsion/ mix could be produced and distributed
to secondary units which can process and market
value added products. Emulsion could be sold to
house holds to produce choice products in fresh
form.
18
Economic and consumer choice products at house
holds Additional ingredients such as choice
vegetables, spices and condiments or other choice
extenders could be incorporated by simple mixing
when desired and products such as meat balls,
patties, kababs, nuggets, stuffed pan cakes,
samosa, spring rolls etc could be produced and
consumed in fresh form. These products would go
a long way in resulting balanced diets.
19
Incorporation of eggs Eggs could be
incorporated as whole eggs liquid or cooked eggs
or in combination upto 20-30 level in the
formulation with cost and nutrition advantage.
Egg protein is superior to meat protein with
higher biological value but cheaper in cost.
Eggs are also beneficial for incorporation of
hard fats such as mutton or beef fat as pre-mix
to minimize mouth coating of hard
fats. Combination of meats Chicken and mutton
pork and beef pork and chicken etc. could be
explored to produce highly acceptable
products. Byproducts Edible byproducts such as
tripe, pig skin and chicken skin, gizzard and
heart could be appropriately processed for
gainful incorporation into meat products.
Efficient use of byproducts is necessary to
contain meat processing costs and produce variety
products of consumer choice.
20
Incorporation of vegetables To produce lower
cost nutritional products To produce consumer
choice products of vide variety and convenience.
Blanching was found advantageous for some
vegetables having strong raw flavour. Meat
products with vegetables found to have good
keeping quality Incorporation of
extenders Meat products with suitable extenders
are more relevant in small holder situation for
better nutrition. Several cereal flours, gram
flours, bread crumbs, milk solids, whey proteins,
soya products etc could be incorporated upto 10
to reduce cost and increase yields
21
Low cost technology for meat blocks (loaves)
nuggets and slices Meat emulsion or mix
prepared from a desired formulation is filled
into moulds (15cmX10cmX4cm) with tightly applied
lid and cooked in a simple drum type cooker for
45min to reach an internal temperature of 85oC.
Moulds are taken out, cooled and the cooked meat
blocks removed and cut into slices or nuggets of
different sizes and shapes. The products are
fully cooked and could be packed and stored for
20 days at 4oC or 5 months at 18oC. The process
facilitate using a number of formulations and
varying consistency of the emulsion or mix unlike
the modern forming machines which operate with
mix of required consistency. Nuggets could be
consumed as snack or nugget curry could be
produced or pickled or smoked or used in rice
pulav or biriyani.
22
Other products with simple technologies Meat
bites Meat balls, sausages, patties, kababs Meat
croquettes Meat samosa Meat stuffed pan
cakes Shelf-stable products
23
WTO and small holders The uniqueness of
developing countries livestock sector is
characterized as production by masses as
compared to mass production by a few in
developed countries A large number of livestock
farmers need to be retained and sustained in
livestock sector as no easy alternative is
possible for their livelihood. World Trade
Organization (WTO) could bring in benefits to
developing countries livestock sector provided
their interests are defended well at the
negotiations.
24

• Small holder aspects that need attention in post
  wto
• Livestock producers need to be enabled and
  empowered to produce better quality products with
  higher productivity and improved efficiency
• Awareness programmes on quality control measures
  and hygienic practices in production, processing
  and marketing of livestock products,
• To safeguard the economic interests of the
  farmers, particularly through analysis of
  implications of dumping in the area of livestock
  products.

Contd..
25

• To defend against imposition of irrational and
  inconsistent Sanitary and Phytosanitary (SPS)
  measures against exports which would affect small
  holders.
• Eradicating FMD and other livestock diseases
• Livestock producers associations need to be
  formed and strengthened to defend their interests
  in the changing global trade and economic
  liberalization
• To strengthen farmers ability to adopt new
  technologies for better competition
• Conflicts between livestock producers and
  consumer interests and commodity conflicts in the
  post wto period- need to be addressed
  appropriately.

26
Conclusions ? Prospects of livestock production
and processing have increased ? Rural meat
processing and marketing with appropriate simple
technologies would immensely benefit small
holders in ensuring balanced diets with higher
consumption of meat and meat products. ?
Rural meat processing to benefit small
holders combining advantages of traditional
livestock production, processing and
utilization. ? Such an approach would also
create a large base of meat consumers to benefit
meat animal production.
27
(No Transcript)
28
(No Transcript)
29
(No Transcript)
30
(No Transcript)
31
(No Transcript)
32
(No Transcript)
33
(No Transcript)
34
(No Transcript)
35
(No Transcript)
36
(No Transcript)
37
(No Transcript)
38
(No Transcript)
39
THANKYOU