Innovative Value-Added Meat Products by Dr. Sushma Kumari
Enrobing and incorporating seasonal vegetables in meat products, restructuring less valuable meat, and creating various meat products like ham, bacon, sausages, and more are methods used to enhance the quality, flavor, and healthfulness of meat products, as outlined by Dr. Sushma Kumari, Assistant Professor at Bihar Animal Sciences University.
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Value Added Meat Products By- Dr. SUSHMA KUMARI Asst.Prof., Dept. of LPT, BVC Bihar Animal Sciences University
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. Enrobed Meat Products Enrobing gives good colour,appearance and crispiness of the products. It also preserves the natural juiciness of 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. Incorporation of vegetables in 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 compound soluble in water. eg-propylene glycol, Glycerol,Nacl,Sugar etc.
Ham Bacon- pork bellies are processed as cured and smoked bacon. Sausages- Frankfurters- cured emulsion type meat sausage Salami- fresh emulsion type sausage Value added meat products 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.
