Home Made Meat Products Mid Day

“HOME MADE MEAT PRODUCTS TECHNOLOGY” Dr. Kokane R.D**. & Dr. Gadekar Yogesh * Livestock Products Technology Bombay veterinary College, Parel, Mumbai (**= Professor & Sectional Head . *= Assistant Professor)

Meat

is highly nutritious and versatile food. The primary

importance of meat as a food lies in the fact that when digested its protein is broken down releasing amino acids; these are assimilated and ultimately used for the repair and growth of cells. Hence it is a source of high biological value protein. Meat production and consumption has increased remarkably in recent years in India. Demand for quality meat and meat a products is increasing due to growing awareness about nutritional and sensory characteristics of such meat products. Changing socio-economic status has also contributed for the enhanced consumption of processed and convenience meat products. As the demand for ready to eat meat products is ever growing due to rapid urbanization and industrialization, a lot of efforts need to be made to meet such increasing requirements. Variety of meat based products kababs, tandoori chicken, pickles, balls/koftas, tikka, biryani, patties, nuggets and sausages are available in the market. The young generation is going behind such junk food. The parents are worried about quality of meat used in such products. Then why not go for training yourself in preparing such products at home? Nice idea isn’t it? Let us first look at its manufacturing steps and then come to us for actual training to get your mastery in such delicacy! PREPARATION OF SAUSAGES  

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Sausages are ready- to- eat meat based foods Sausages and sausage products have since evolved into a wide variety of flavors, textures, and shapes resulting from variations in ingredients and manufacturing processes. Sausage manufacture uses two methods for preparing the ingredients for sausage making complete homogenization as an emulsion prepared

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and coarse, medium or fine grinding is used to make non emulsion types. Sausages may be defined as a meat product which is prepared from minced and seasoned meat and formed into cylindrical shape by natural or synthetic casings

Consumers eat sausages because of convenience, variety, economy and nutritional value. Sausage products take little time in preparation, with some sausages being ready to serve and others needing only to be warmed before serving. Sausages contain significant amounts of high quality protein and are good sources of several essential minerals and vitamins. Sausages are prepared from the cheaper meat cuts which have poor consumer demand. Thus the values of the cheaper meat cuts are added after the preparation of sausages. PROCESSING STEPS SAUSAGES Grinding or Mincing (Lean meat and fat are minced separately to get a fine mince) Mixing (Meat and fat are mixed uniformly in a mixer Extenders, condiments and spices) Chopping and Emulsification (Lean minced meat and other ingredients are mixed in a bowl chopper) Stuffing (Batter is then filled in natural or artificial casings) Linking and tying (The encased mass is twisted & is tied with a thread at regular interval) Cooking

(Cooked until internal temperature of 72-720 C is obtained) Chilling (Cooked sausages are chilled to 40 C) Peeling and Packaging (In sausages where synthetic casings are utilized the skin is peeled off before packaging, whereas in natural casings the casings need not be removed) PREPARATION OF NUGGETS Fill the meat batter in aluminum moulds. Steam cooking of meat blocks Chill the meat blocks at 4±10 C overnight Cut with food slicer into nuggets Packaging in LDPE bags Storage at 4±10C and -18±10C PREPARATION OF PATTIES About 70 g meat batter filled in the Petri plates/ automatic patty forming machine. Raw patties kept on perforated oven trays Load in the preheated hot air oven Turn upside down

Further heating in oven Record core temperature of patties (should be above 75 0C) Patties Packaging in LDPE bags Storage at 4±10C and -18±10C

…………and so many other products like tandoor, ham, etc.

The department of Livestock products Technology of Bombay Veterinary College is planning to conduct the training programme for house wives and youths in which they will be trained to prepare above meat products. For further details you can contact to Dr. R. D. Kokane Professor & Head, department of Livestock products Technology ([email protected] and [email protected]) The course will be of 4 days duration The course fees: Rs 5000/- per head (Batch is restricted to 10 candidates only) (Certificate will be issued for successful candidates) Contac details Dr. R.D.Kokane Dr. Y.P. Gadekar

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