ANIMAL HUSBANDRY INFORMATION

PRODUCTS

Meat and Meat Products

Generally animals, which consume grass and other arable crops, namely cattle, buffalo, sheep, goat, pig, etc are considered as food animals all over the world. Poultry is also a major meat producing species. Holding muscle flesh for storage at a temperature range of 0- 4°C after the onset of rigor mortis will improve the eating qualities of meat, especially tenderness, flavour and juiciness.

Meat of cattle

Beef              : meat of mature cattle of both sexes.

Bobby veal    : meat of calves of 1 week old subsisted on milk alone. Veal meat of calves of less than 3 months of age subsisted on milk or milk replacer.

Buffalo meat : buffalo

Nutritive value of different types of meat

Typical fatty acid content of beef, pork and mutton fat (%)

Basic requirements for wholesome meat production

The following conditions are indispensable for the production of wholesome meat.

Production of clean and healthy stock for meat purpose, avoid pre-slaughter stress to animals, efficient transportation in minimum possible time, construction of modern slaughter houses with facilities for overhead rail dressing, lairage facilities for giving rest to animals before slaughter, ante mortem inspection, slaughter and dressing under humane and hygienic conditions, post mortem inspection, control of daily operation, availability of potable water, condemnation, treatment and disposal of inedible materials, plant sanitation and hygiene, effluent treatment and disposal, effective utilization of slaughter house by-products, personal hygiene and health of butchers and other personnel, refrigeration and maintenance of cold chain of meat approved for human consumption.

Processed Meat Products

Comminuted meat products

a) Sausages - Ground meat and fat mixed with spices, condiments and extenders and stuffed in casings (natural or synthetic). It can be fresh, cured, cooked or smoked, stored at refrigeration temperature.

b) Minced meat - Pressed by addition of salt and kept frozen. It can be used for the preparation of product like kabab, meatball, cutlet, koftha, etc.

Cured meat

Ham, bacon, corned beef, etc.

Dried and dehydrated meat

Sun dried; oven dried and smoked meat products

Freeze dried meat, intermediary moisture foods, etc.

Pickled products

Meat cooked with spices and condiments and preserved in oil and vinegar, which can be stored at room temperature.

Canned products

Cured meat, sausage or meat with brine or curry is subjected to thermal processing in or retortable pouches, stored at room temperature.

Cooked meat specialties

Cutlet, hamburger, patties, loaf, tikka, etc

Traditional indigenous products

Keema, kabab, kuruma, koftha, tikka, tandoori, meat curry, etc.

Last updated: 26-8-2006