Indian Traditional Meat Products and Their Processing, Quality, Present Scenario and Future Prospects ASR Anjaneyulu 1, R Thomas, YP Gadekar, V Lakshmanan and CM Mahapatra* Division of Livestock Products Technology Indian Veterinary Research Institute, Izatnagar, Bareilly (UP)-243 122 *Post-Harvest Technology Division, Central Avian Research Institute 1 Coresponding author, E-mail: anneasr@rediffmail.com Abstract Indigenous meat products are very popular because of their ease of preparation and sensory attributes unique to certain populations. Considerable progress has been made in standardization of product profile and mechanization of traditional meat products in India. As the demand for traditional/heritage meat products is ever growing due to rapid urbanization and industrialization, a lot of efforts need to be made to meet such increasing requirements. Processing, quality characteristics, presents consumption as well as demand scenario, underlying problems and prospects of some important traditional meat products such as kababs, tandoori chicken, pickles, balls/koftas, curries, tikka, biryani and Kashmiri products like goshtaba, rista as well as nate-yakhni have been reviewed. Introduction 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 (Table 1). Changing socio-economic status has also contributed for the enhanced consumption of processed and convenience meat products. Though the meat industry in our country is yet to transform into an organized sector, its contribution to the national GDP has been significant. Meat and meat products during the year 2004-05 contributed Rs. 30,401 crores annually to the Indian economy (DAHDF, 2006). Ministry of Food Processing Industries has contemplated to establish National Meat and Poultry Processing Board to support the healthy and organized development of meat sector for clean and wholesome meat production. Further, Food Safety and Standards Act, 2006 would regulate and ensure the processed meat sector to produce safe and quality products. 1
Traditional/heritage food plays an important role in the sustenance of human health and well being. The processing of traditional foods depending on the availability of raw materials, seasons and local taste preferences passes through generations with consequent improvement in sensory profiles. Among these foods, traditional meat and poultry products are popular by virtue of their appealing sensory attributes and play pivotal role in human nutrition in India. Traditional meat and chicken based fast food products like meat balls (koftas), kababs, tikka, chicken tandoori (roast), biryani, curries, pickles, enrobed and battered products are attracting greater consumer response in India. Goshtaba and rista, popular traditional Kashmiri products are also being processed at fast food corners, restaurants, star hotels, etc and are liked by many for their unique taste. Many entrepreneurs have priority programmes on meat based fast foods to cater to the growing needs of younger generation. Venkey s India Ltd, Pune manufactures traditional chicken products such as sheek kababs, samosas, chicken keema and cutlets and markets them in several cities. Small manufacturers have an advantage in the production of variety products with flexible processing systems. Consumer preferences have also shifted to different custom designed products from stereotype traditional foods supplied in bulk. The status and importance of traditional meat and poultry products have been discussed at various prestigious conferences by Kondaiah, (1996); Sushil Kumar and Anjaneyulu (1998) and Kesava Rao et al., (1999). Further developments in quality improvement, processing, consumption as well as demand, problems and prospects of these traditional/heritage meat and poultry products are discussed. Kababs Variety of kababs, popular convenience and nutritious comminuted meat products made either from mince or chunks of meat and other ingredients vary in appearance and flavour. Kababs are a dish of oriental origin, prepared in several countries by charbroiling. The flavour of charbroiled kababs is unique due to combustion of fat that drips on the red hot charcoal. Oven roasting is generally used for commercial scale cooking of many meat and poultry products. Charbroiling is done at 230 ± 2 0 C for 3 min (internal temperature 75 ± 2 0 C) while oven roasting is carried out at 180 ± 2 0 C for 12 min (internal temperature 75 ± 2 0 C). Meat cooked quickly to a given internal temperature has 2
a lower cooking loss, and is juicier than those cooked slowly to the same temperature. Charbroiled kababs are characterized by better appearance (browning), flavour (smoked), juiciness and texture and more yield than oven roasted ones (Mir Salahuddin et al., 1991). However, due to its convenience, the oven roasting may be more suitable for commercial production of kababs. Emulsion technology has been developed for processing of high yielding and palatable mutton and chicken kababs from meat and byproducts of spent hens utilizing polyphosphate, soy, potato and maida as binders (Mir Salahuddin et al., 1991). Chicken kababs have greater consumer acceptance than mutton kababs. However, incorporation of spent hen meat and byproducts in mutton kababs formulations improved the products yield and consumer preference (Mir Salahuddin et al., 1991). Further shelf life evaluation showed that precooked charbroiled kababs from chicken, mutton and their combination has good acceptability for a period of 10 days during refrigerated storage at 5 ± 1 0 C. Garlic kababs are made from chicken breast or leg chunks. Breast chunks are marinated, inserted with an ingot skewer (iron rod), placed in a preheated oven and baked. Optimum process for garlic kababs is reported to bake the products for 15 min at 250 0 C after marinating for 60 min (Rao, 1996).Traditional ginger kababs and shami kababs simulating chicken meat products of high sensory quality are prepared from rabbit meat. Freshly prepared boty kababs of rabbit meat (boneless pieces grilled) are rated significantly higher (P<0.05) for juiciness, tenderness and overall acceptability than mutton boty kababs (Sushil Kumar et al., 1997a). Further, these products are reported to be acceptable and safe up to 5 days of refrigerated storage. Colour and tenderness of buffalo meat kababs are improved by microwave cooking than broiling in hot air oven (Hoda et al., 2002). Dehydrated chicken kabab mix packed in metalised polyester pouches has microbiologically safety for 6 months at ambient temperature of 27 ± 2 0 C and chicken kababs prepared from dehydrated mix are acceptable after 6 months of storage (Modi et al., 2007). Different types of kababs have been made at functions, restaurants and star hotels and served them warm to the consumers. Small scale meat processors like M/s Darshan 3
Foods, Gurgaon, manufacture kababs and supply to departmental stores and hotels in Delhi. Kababs are relished by most of the meat consumers as snack food. Tandoori chicken It is a value added popular product made from marinated tender broiler chicken and relished by majority of consumers. Small superficial incisions are made on the deskinned primal cuts or carcasses to facilitate the penetration of marinade (for 2 h) and smeared salt and lemon juice for 15 min and baked in a gas tandoor. Finished product is cut into primal cuts and served warm. Processing of tandoori chicken using response surface methodology has indicated that optimum period of marination is 120 min and processing time is 20 min at 280 0 C (Rao, 1996). Cooking temperature and time positively influence the sensory attributes such as colour, juiciness, texture and taste of the product. Though quality of he tandoori chicken is stated to be optimum immediately after processing it can be stored for 8 h at 30 0 C, 24 h at 3 0 C and for 15 days at -15 0 C in microbiologically safe conditions (Rao, 1996). The main processing factors such as time, temperature and marination lowered the total microbial load. Apart from enhancing some of the sensory attributes of the products, the marinating mixture acts as a bacteriostatic agent as well as a barrier for other harmful microbes contaminating the product. Further, increase in temperature and time of cooking has considerably reduced the microbial counts and eliminated the pathogens resulting in a safe product (Rao, 1996). The demand for tandoori chicken is ever increasing among younger generation. Korma Medium size washed mutton or chicken meat pieces are drained off excess water and marinated with salt, spices, condiments and curd for about 4 h. Sufficient quantity of ghee, chopped onion, bay leaves and garam masala are fried. The marinated meat pieces are blended with spice preparation and cooked under heat till the visible moisture from the meat is evaporated. Then it is added with curd and little sugar and placed under low flame till meat is completely cooked (Kesava Rao et al., 1999). Mutton and chicken korma are popular products and have potential for commercial production in retort pouches for wider distribution and marketing. Goshtaba and rista 4
These are two popular pounded ground meat products of Kashmir valley, Wazawan and also processed in other major cities. Wazawan represents the entire range of highly delicious Kashmiri meat products viz. goshtaba, rista, nate-yakhni, tabak manss, aba gosh, roganjosh etc are made mainly using mutton or lamb. These products are processed traditionally from hot boned (pre-rigor) tender mutton. Goshtaba and rista consist of specially pounded meat balls shaped manually from the meat batter and cooked in their respective gravies. It is made by continuous pounding of hot boned mutton along with mutton fat using indigenous equipments. Goshtaba meat balls are cooked in gravy called yakhni made from curd, water, spices and condiments. They differ mainly in flavour profile due to basic differences in formulations of gravy. Goshtaba and rista are considered to be essential components for Kashmiri feasts due to their highly appealing flavour, texture and palatability characteristics. Because of their popularity, there is a vast potential to introduce them at the national level and to promote their export. Quality of traditionally processed goshtaba and rista are reported to be superior to that of machine minced products. Addition of 0.5% sodium tripolyphosphate along with 2.5% salt improves the palatability, when these products are made from minced meat of cold- boned mutton. The cooked goshtaba and rista along with respective gravies packed in LDPE pouches have a reported shelf life of 7 and 4 days, respectively on refrigerated storage. Nate-yakhni It is one of the most popular products made from mutton possessing a particular blend of curd and meat flavour. Mutton chunks of about 5-6 cm size, precooked in boiling water for 20 min at atmospheric pressure, are separated from the broth. Homogenized curd is heated rapidly with vigorous stirring until boiling. Salt, spices, condiments, ghee and meat broth are blended with the curd and boiling continued for 20 min till a desired consistency is obtained (yakhni). The precooked meat chunks (nate) are added to the yakhni and boiled for further 30 min to obtain nate-yakhni. Finally it is sprinkled with dried mint powder and served hot (Samoon and Sharma, 1988) Tabak-manss 5
It is a popular product made exclusively from the rib portion of lamb or mutton, cut into small pieces, applied with salt and turmeric and moderately steam cooked. Bone pieces are removed from the cooked chunks and the meat pieces are shallow fried in desi ghee under low flame for a longer period. The finished product is semi-dry, crispy and very tasty (Kesava Rao et al., 1999). Meat pickles Meat pickles, highly acceptable ready to eat and convenience meat product of Indian origin, are preserved by a simple pickling process by careful selection of ingredients and their incorporation in appropriate proportion as in intermediate moisture food where reduced water activity and low ph are essential for effective preservation and development of desirable sensory attributes of the product. Meat pickles are widely consumed in different parts of the country and they are in good demand in Punjab and N.E. region. Chevon pickles: Formulation for chevon and mutton pickle is developed with indigenous taste and high acceptability (Padda and Sharma, 1982). A low ph and presence of undissociated molecules of added organic acid and low water activity contribute to the long shelf life of meat pickles at ambient temperature. A very good quality and microbiologically safe chevon pickle from old buck meat could be prepared with a shelf life of 60 days at ambient temperature (Pal and Agnihotri, 1993). Highly acceptable goat meat pickle with low acid (ph 4.87 and titratable acidity 0.69), satisfactory microbiological counts and sensory characteristics is developed with shelf life upto 60 days at 32 0 C (Das et al., 2007). Pork pickles: For processing of pork pickle, pre-salted pork chunks are pressure cooked for 20 min after addition of 400 ml of water per kg of meat. The cook out is acidified with 2.5 % acetic acid (v/v). Cooked chunks are deep fat fried till they develop brown colour. Oil (7.5 %) is used to fry green curry stuff and dry spice mix, blended with acidified cook out and heated till boiling. Fried meat chunks are added to the gravy and boiled for 2 min The pickle is packed in PET bottles after cooling. The pork pickle with 200 ppm BHT is reported to be acceptable up to 150 days at ambient temperature. 6
Addition of antioxidant to the pickle has maintained the flavour and overall acceptability during storage period (Pal, 2007). Chicken pickles: Typical chicken and quail pickles (Singh and Panda, 1984) and gizzard pickle (Kesava Rao et al., 1994a) of indigenous taste are developed. The organoleptic and microbiological quality of bottled chicken pickle is stated to be satisfactory over 10 months of storage. Chicken meat pickle made from cooked meat obtained from chicken frames treated with sodium ascorbate is well acceptable and rated between good to very good for 90 days at ambient temperature and sodium ascorbate has significantly improved the sensory attributes of pickle especially appearance and flavour storage period (Gadekar et al., 2007). during Buffalo meat pickles: Processing methods for buffalo meat pickle and specialty pickle of Nagaland are evolved (Khate, 2007). Addition of antioxidants (BHA/BHT) to the pickle and packaging in PET bottles maintained its sensory and microbiological quality for 105 days storage at ambient temperature. Dried meat Products, based on meat and chicken such as salted meat and dehydrated meat have been in use since time immemorial. Some of the traditional dried meat products are biltong in South America, beef jerky and pemmican in North America, charque in Brazil, etc. In India, dried meat is processed by blending salt and turmeric powder and they are preferred during scarcity due to their shelf stability at ambient temperature. The dried meat present problems of colour darkening, tough texture, case hardening, lower yields and poor rehydration. Sun dried products also undergo oxidative rancidity, discoloration and adverse textural changes. A technique for processing of dried goat meat chunks is developed wherein meat chunks are dipped in 1 % EDTA at 60 0 C for 1 min. and drained for 30 min. and treated with 5 % salt, 1% agar, 50 ppm nitrite and spice mix and oven dried for 20 h at 50 0 C (Babji, 2007). Further, they are given heat treatment at 130 0 C for 30 min. in a pre-heated oven. It is stated that the EDTA pretreatment of meat chunks resulted in the persistence of pink colour of dried meat throughout the 60 days storage period. The use of agar in the preparation improved the textural properties of dried meats. Some dried products are still popular among tribal 7
people particularly in N.E. region. Processing of these products has been declined with availability of domestic refrigerators. Meat balls Meat balls or kofta are the traditional convenient comminuted products, prepared in the kitchens. Low cost and simple processing methods have been standardized for chicken (Mandal et al., 1996), chevon (Padda et al., 1989) and rabbit meat (Sushil Kumar et al., 1997b) balls. Coarsely minced meat and fat are blended with salt, refined wheat flour, seasonings, condiments and whole egg liquid. About 15 g of meat batter is manually rolled into balls, steam cooked, fried and served warm (Padda et al., 1989). The buffalo meat balls are formed and cooked in boiling water containing 1% salt and 0.2% polyphosphate (Wani et al., 1994) or fried in vegetable oil to a desirable doneness (Mandal et al., 1996). Low fat meat balls from different meats could also be processed (Kesava Rao et al., 1994b). Meat balls have demand in cities and could be processed commercially as forming machines are available. Meat balls are also produced in developed countries. Meat curry It is made from different meats, cooked with various spices and usually served with rice. Pre-salted meat chunks are pressure cooked. Condiments mix and blend of spice powder are fried and mixed with precooked meat chunks and heated till the development of slight brown colour and flavour. Adequate amount of water is incorporated and boiled. Variety of thickeners such as tomatoes, curd, coconut powder etc. is also added to get desirable consistency to the gravy. Meat to gravy ratio shall be 60:40 for curried product. Meat curry with chunks or keema is canned and marketed (Mathur et al., 1973). Ready-to-eat mutton curry and chicken curry preserved by hurdle techonolgy have longer shelf life at refrigerated storage than at ambient storage (Das and Radhakrishna, 2001 as well as Das and Jayaraman, 2003a) Ready-to-eat chicken curry made from deboned broiler chunks has shelf life of 6 months at frozen storage without marked changes in the quality (Modi et al., 2005). Buffalo meat curry with a shelf life of 15 days at refrigerated storage has been developed. Meat curry is a popular dish among consumers and its demand ever exists at hotels. 8
Rapka It is made from the meat of mithun and yak. Rapka is popular in northeastern hill regions of India. The meat is dried on rapka made of bamboo and hung over the traditional home kitchen flame for several weeks. The meat is semi-dry with special smoke flavour and is juicy (Kesava Rao et al., 1999). Meat rolls They are made from pork using muscular cuts like ham and shoulder, cured overnight and sliced into 3 mm thickness. Thin slice of pork fat, spices and condiments are placed over the meat slice, rolled and tied with thread. Rolls are cooked over dry heat/grill till they are soft and tender. (Kesava Rao et al., 1999). Momo Momo is common in N-E region of India, especially in Assam and Meghalaya. Minced meat and chopped onion are stuffed in dough made of maida and is steam cooked for 15-20 min. Daam- Kaa- Chicken This is a product from N. India, which is prepared by cooking pre-marinated chicken pieces in curd and salt along with the roasted dry spices and fried condiments till brown colour development. Further garnishing over the product is desirable. Khicheri It is a product based on rice and meat (1:2), served commonly in E. India. Thin slices of onion and ginger are added to boiling water along with meat and boiled till the meat becomes tender. In another pan turmeric is fried in oil and blended with rice and fried for some time. When the grains are half done, the boiled meat is incorporated and cooked on a low flame till it is soft and semi-solid. Pish- pash It is a popular product of meat and rice (1:1) in E. India, in which meat is boiled along with spices. The vegetables like beet root, cauliflower and carrot are added to the 9
fried onion followed by washed rice and peas. The meat stock along with salt and sugar is allowed to boil and transfer to a pan for further simmering. The meat product is placed on the plate and garnished with rice and vegetable mix. Haleem It is one of the traditional meat based product available in S. India, especially Hyderabad. The semisolid product is prepared either from chicken, goat or buffalo meat by heating water in a heavy bottomed pan till boiling followed by adding gram lentils, wheat grain and meat along with ginger-garlic paste, turmeric powder, chilli powder, onion and salt. The mixture is then cooked over low flame till meat is tender, stirred and mashed well. After adding crushed fried onion and butter oil, haleem is garnished with lemon juice and mint leaves (Muthukumar et al., 2005). Goat meat and wheat extender ratio of 3:1 is found to be optimum to make quality haleem which could be frozen (-18±1ºC) stored safely up to 30 days (Rasheed et al., 2007). During holy month of Id-ul-milad/ Ramadan it is processed in cans on commercial scale at Hyderabad and supplied swiftly using modern logistics to other cities in India and abroad. Its demand is ever increasing in young generation. Mutton dopiyaza It is one of the most preferred meat products of the E. India. Equal quantity of mutton and onion are used for its preparation. Chopped Onions are shallow fried in oil. Meat pieces are also shallow fried in oil along with spices, condiments and sour curd in a covered vessel. After the visible moisture is lost from the meat during frying, sufficient water is added to the meat and fried onion is layered over the meat. After proper cooking of the meat the remaining fried onion along with garam masala and lemon juice are spread over the cooked meat and kept covered for half an hour. (Kesava Rao et al., 1999). Meat keema Keema is a traditional meat product, prepared by cooking comminuted meat from low grade and cheaper cuts with spices and seasonings. Shelf life of this delicious product is very short due to microbial instability. Refrigerated storage stability of keema has been enhanced by application of optimum combination of hurdles (Karhikeyan et al., 2000). Minced chevon is blended with humectants (sodium chloride, isolated soy protein, 10
skimmed milk powder and sugar), acidulant (lactic acid) and preservatives (sodium nitrite, sodium ascorbate and spices) and vacuum packed (nylon / PP pouch) followed by pressure cooking to get final product with water activity of 0.90 and ph 5.8. It is reported that hurdle treated keema is well acceptable up to 18 th day and fairly up to 24 th day while untreated keema is acceptable up to 6 th day during refrigerated storage (Karhikeyan et al., 2000). The process for highly acceptable buffalo meat keema has been standardized with a shelf life of 18 days at refrigerated storage. The demand for meat keema always persists. Tikka It is a ground meat product similar to meat burger, served in hotels and restaurants. Precooked meat mince is blended with raw meat mince in the ratio of 2:3 and mixed with fat, binders, spices and seasonings. Batter (70-80g) is moulded into tikka, shallow- fat- fried and served warm (Sharma et al., 1988a). Meat tikkas should have a crispy surface and somewhat less springy texture than patties, burgers and other comminuted meat products. Singh and Bawa (1990) reported the processing of chicken meat tikkas in combination with extenders wherein sensory panelists preferred the tikka incorporated with semolina. Biryani and pulav Biryani is rice based dish containing meat, vegetables and spices. It is originated in N. India. The method of preparations and ingredients vary from region to region. Vegetables, condiments and seasonings are partially fried and blended with precooked meat or chicken and presoaked rice and fried. Then adequate water is added and steamed (Kondaiah, 1996). It has a very limited shelf life. Highly acceptable dehydrated pulav with a shelf life of about 6 months at 37 0 C has been developed (Mathur et al., 1973). The chicken pulav in pouches of polypropylene film and paper-foil-polyethylene laminate had a shelf-life of 8-12 at ambient storage and 14-18 months at chill temperatures and the product had acceptable chemical quality, satisfactory sensory attributes and acceptable microbiological quality (Das and Jayaraman, 2003b). M/S Al- Kabeer Exports Ltd, Hyderabad, manufactures ready-to-serve chicken biryani and market in several cities as its demand is ever increasing. 11
Meat samosa It is a popular, convenience ready to eat enrobed meat product, prepared with stuffs consisting of precooked/ fried meat mince or chicken mince along with spices and seasoning. Dry spices mixture, green condiments and mashed potato are fried with meat and stuffed into dough made of maida. Deep fat frying is done until the external cover becomes golden yellow and crispy. Samosa stuff binding is enhanced by incorporating different binders (Keshri et al., 1988). Chicken meat samosa stuff extended with 10% potato mash and 5% green peas is rated highly acceptable (Sharma et al., 1988b). Combination of raw meat and cooked chicken meat from frames as stuff is used for preparation of the samosa (Chauhan et al., 2003). Meat samosas have good marketing potential as snack food in metropolitan cities. Other indigenous meat products include butt (using rumen meat), bheja (using brain of animals), paya (using feet of animals) and nihari (using foreleg muscles). Constraints in promoting traditional meat products Non availability of standardized technology for commercial scale processing Batch processing which leads to more time and less production Non availability of cold chains for storage and distribution Limited shelf life due to lack of scientific approach for processing No systematic information is available on many indigenous meat and poultry products from any single source. Globalization and WTO Animal production is the most competitive sector in the entire agriculture economy. There is immense potential for producing animal products for domestic and overseas markets. In the quest of globalization, agriculture and animal husbandry must acquire the status of an industry. Hence, there is need for a farmer friendly and export oriented clear policy to realize the full potential of livestock resources. 12
More than 60% of Indian meat production consists of buffalo meat and beef (Table 2). India has recorded an export of 494 thousand tons of buffalo meat worth Rs.3211.7 crores (US$ 803 million) in the year 2006-07(APEDA, 2008). The bulk of buffalo meat is exported as frozen boneless meat which constitutes about 75% of total export. A small quantity of processed/canned meat is also being exported. The export of meat and meat products showed most stable and promising performance during the past years (Table 3). APEDA has been promoting the export of meat and value added processed meat products. The international market for meat and meat products is facing constraints due to high tariff and trade barriers in the principal markets and the massive export subsidies granted by the USA and European Union to their farm production and exports. The price policies followed by meat producing and exporting countries influence the demand. To get the benefits of globalization, the production and processing of value added traditional products has to be improved by employing modern processing machinery and quality control techniques like HACCP and GMP to meet the stringent standards of importing countries. Collaborative linkages among R&D Institutions, small and large firms would be desirable for the benefit of sun rise meat industry. India can be a beneficiary of globalization if it launches a positive programme for technology creation and implementation. Suggestions for globalization of traditional meat products 1. The indigenous products should be produced within affordable cost to the target group of consumers for marketing sustainability. 2. The success of any product ultimately depends on its economic viability. Sometimes even economical process may not be self supporting. Hence, new products require some subsidization during their early phases of introduction till these products find wide acceptability among the consumers. 3. Traditional processing of batch type to continuous processing using modern food processing machinery is required to increase the production and to reduce the inventories and capital outlay for enhancing the profits. Hence, faster processing is essential criteria for meeting the increasing market demands. 13
4. Knowledge of the causes of spoilage of these products and their control is a must. In plant product quality should be ensured by following HACCP and TQM methods of quality control during production and marketing. 5. In-depth knowledge on new formulations, process optimization, appropriate packaging materials and systems as well as refrigeration facilities are essential requirement for enhancing the quality of traditional meat and poultry products. 6. For preservation and marketing appropriate packaging systems such as simple packaging methods using LDPE or vacuum packaging are to be used. 7. Processing of protein rich and low fat meat products like low fat meat balls, tandoori etc. have vast export market potential due to increasing demand for health foods. 8. Retort pouch processing has potential application for meat curries, meat biryani goshtaba and haleem for wider distribution and marketing. Future potential for traditional meat products Availability of different meats in abundance for processing Value addition to low value meat cuts and trimmings. Low investments for production. Ease of processing using simple technologies Increasing demand due to better standards of living and changes in life styles. High consumer response for variety convenience and nutritious products. Conclusions Traditional meat products have tremendous mass appeal with unique sensory attributes. Products such as kababs, samosas, curries, goshtaba, haleem, chicken biryani, meat pickles etc have economic potential for organized industry. Meat pickles are shelf stable products which can be markated without cold chains. Protein rich and low fat tandoori chicken can be exploited as designer food for health conscious consumers. Some of the Indian traditional/heritage meat products have great future and demand in India and abroad. 14
Table 1: Trends in annual consumption of meat in India (1000 Metric tonnes) Product 1980 1990 2000 2002 Annual Growth rate 1980-90 1990-2000 Meat Total 2574 3857 5,056 5457 4.1 2.7 Beef & buffalo 1626 2340 2575 2607 3.7 1.0 Sheep & goat 455 603 684 698 2.9 1.3 Pig 261 417 578 613 4.8 3.3 Poultry 132 371 1081 1400 10.9 11.3 (Source: FAO, 2005) Table 2: Trends in livestock and meat production in India Share in total Livestock Population Animals Meat production meat production Species (Million) slaughtered (%) (MT) (%) Cattle 185 8.0 1.493 31.1 Buffaloes 98 10.0 1.487 30.5 Sheep 63 47.9 0.238 4.9 Goats 120 37.9 0.475 10.0 Pigs 14 88.9 0.497 10.0 Poultry 430 73.6 1.900 13.4 15
Source: FAO (2005); DAHDF (2006) Table 3: Export status of animal products (Rs in crores) Animal products 2003-04 2004-05 2005-06 2006-07 Buffalo meat 1536.8 1774.5 2629.6 3211.7 Sheep/goat meat 110.4 81.5 80.4 63.0 Poultry products 202.4 160.8 167.6 315.9 Processed meat 7.6 9.4 2.4 6.8 Animal casings 12.4 12.7 17.5 9.5 Source: www.apeda.com References APEDA (2008) Agriculture Processed Food Export Development Authority, www.apeda.com Babji Y (2007) Personal communication. Chauhan G, Kondaiah N, Anjaneyulu ASR, Mendiratta SK and Keshri RC (2003) Studies on development of chicken samosa from cooked meats of spent hen frames. Ind J Meat Sci, 1(1): 30-33. 16
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