meat value addition

Meat Value Addition

Prof. Symon Mahungu

Johnson Mwove

Egerton University

Meat Value Addition

• A product is classified as 'value added' if its raw material has been processed to achieve an increased market value.

• Value adding typically involves a significant transformation of the product, from improving the eating characteristics of secondary cuts to transforming inedible co-products into edible final products or raw ingredients for other industries.

Meat Value Addition

• Sustainable livestock production to provide livelihood and ensure food and nutrition security to a large population is depended on value addition of meat and meat products.

• Processing meat to value added products contribute to sustained demand for meat and efficient marketing of meat to earn reasonable returns from meat animals by the farmers - Value addition plays a critical role in the social-economic advancement of the society

Purpose of meat value addition

To provide variety of meat products

To increase demand and marketability and meet life style requirements – Healthy meat products.

To utilize different carcasses beneficially and to utilize different byproducts.

To incorporate non-meat ingredients for quality and economy.

To preserve, transport and distribute to larger populations.

To promote entrepreneur ventures and employment.

The Meat Value Chain in Kenya

Exporters ( meat and meat products,hides and skins)

Wholesalers, Butchers (rural, urban, andsupermarkets), street vendors

Slaughterhouses and processing facilities

Traders and agents

Producers (Agro-pastoralists, Pastoralists, Dairyfarmers, Commercial Ranchers)

In Kenya about 80% ofland is dry with about70% of livestockpopulation.

These lands areoccasionally adverselyaffected by adverseclimatic conditions

Adding value to meatand meat products willpositively impact on thelivelihoods of peopleliving in the ASALs

CONSUMERS

Opportunities for Value Addition

Improving the methods of preparing and cooking traditionally lower value secondary meat cuts

Utilization of non-chemical based substances as replacers of chemical based meat additives – Replacers for sodium chloride, Nitrates etc

Addition of non meat products to increase the nutritional value of meat products – Use of mushroom flours in sausages

Addition of substances with functional properties –Binders, Extenders etc

The use of Co-productsSome parts of animals that are unsuitable for human consumption

when they are produced at the slaughterhouse, but which can later be processed for use in human food, e.g. hides and skins, intestines, and stomach (omental) fat

Opportunities for Value Addition

• Co-products account for approximately 11% of the value of a slaughtered animal (with skins and hides making up 6%, offal 4% and other rendered products making up the remaining 1% of the value). The remaining 89% of the value is the meat.

• Co-products make up approximately 62% of the weight of a slaughtered animal.

Value Added Meat Products

Fresh Processed meat products

Fried Sausages

Hamburgers

Kebabs

Nuggets

Cured Whole Muscle Meat Products

Raw Cured Beef

Raw/ Cooked Ham

Bacon

Corned Beef

Cured Sausages

Restructured Meat

Smoked sliced beef

Boneless hams

Others

Fermented products

Dried Products

Additives used in meat

• Meat extenders• Soy Protein Concentrate

• Gum arabic

• Fillers• Bread crumbs

• Corn flour

• Mushrooms – Flour or Whole

• Flavouring agents

• Colourants

• Curing agents• Nitrates/ Nitrates

• Sodium Chloride

• Phosphates

• Sodium Ascorbate/ Sodium Erythrobate

Using Meat Extenders

Value addition of beef using Gum Arabic

Gum arabic comes from Acacia senegalthat grows naturally in the Arid and Semi-Arid Lands.

The tree holds potential for alternative source of income.

GA, is a natural stabilizer/ emulsifier -Has both hydrophilic and hydrophobic affinities.

Thus can bind water and fat in food products

Acacia senegal

Gum arabic

Using Meat Binders/ Extenders

Meat extenders are non-meat substances withsubstantial binding properties used to extend“add volume” to meat products

In addition they may also enhance nutritionalcomposition and functional properties

Key feature in all binders/ extenders is thehydrophobic and hydrophilic properties Water and Fat binding

Value Addition Using Gum Arabic as an Extender• Making Beef Hams - Basic Ingredients

Ingredient Percentage

Sodium chloride (NaCl) 2.0%

Sodium Nitrite (NaNO2) 0.02%

sodium phosphate (Na2HPO4) 0.5% of the total product

Sodium ascorbate (C6H7NaO6) 0.0547%

Sugar 1-2%

Binders:

1. Soy protein concentrate

2. Gum arabic

3.5%

2.5%

Making Beef Hams

• About 80-90% of formula water is put in the preparation container and the phosphates added with stirring followed by sodium chloride in that order.

• Next, sugar, sodium ascorbate, and sodium erythorbate are added with stirring. Other additives like flavouring agents can be added at this stage.

• The final 10-20% water was added as ice flakes/ cubes to control and maintain the brine temperatures at 2-4oC. Prepared solutions are ready for injection.

Making Beef Hams

The brine prepared is manually injected into the beef using manual meat injectors

Injection is followed by massaging for 4-6 hours. It is preferred to leave the meat overnight before cooking.

Meat preparation –trimmed of external fat, skin, membranes and the silver skin

Making Beef Hams

In preparation for cooking, the injected ham is put in the form and gently pressed with the lid.

Cooking is done in water set at 85 oC for 4-5 hours until an internal temperature of 75 oC is reached.

Remove the ham and let it cool in a cold room before slicing and packaging.

The level of water while cooking

Making Beef Hams

Cooked Full Ham

SlicingPackaged final product

Using fillers in meat products

• Non meat products that are high in carbohydrates that are used in meat as replacers of meat.

• They reduce the amount of meat in the products thus making them cheaper.

• They may also improve the nutritional composition of the meat product.

• Common fillers include: • Wheat flour

• Corn flour

• Vegetables

Making Beef Mushroom Sausages

Indigenous oyster mushrooms can becultivated on a wide range ofagricultural wastes.

They are harvested 4-7 days aftergrowing thus they grow fast

Mushrooms are an excellentsubstitute to meat and a source ofminerals: zinc, potassium, iron,calcium, phosphorus, and vitamins(B1, B2, C, D, folic acid and niacin).

They have a higher iron content thanmeat.


Ingredients:

* Meat – Beef or Pork* Sodium chloride

* Spices:

* White pepper* Garlic* Nutmeg* Spanish paprika* Cayenne

* Colourant* Mushrooms (blanched)* Whole milk/ Water* Ice cubes/ flakes

* Casings

Purpose: Add value to meat by making it more nutritious


Grinding meat

Mixing: groundmeat, curing saltsand spices are addedto the rotating bowl.

Blanching and mixingof mushrooms(fresh). Mushroomflour is addeddirectly after theaddition of spices.


Filling into casings:Natural casings Artificial casings

Smoking and cooking.

Vacuum packaging and Frozen storage


Whole and Sliced Beef Mushroom Sausages in artificial casings


The use of mushrooms has the potential ofimproving the nutritional properties of beefproducts

Utilization in meat products has the potentialof creating a new market and thus incomefor farmers involved in production ofmushrooms

This will result in food and nutrition security

Conclusion

• There is dire need for value addition of meat and meat products to make them More nutritious/ Healthier

• This has potential to improve the quality of life for actors within the meat value chain.

• This has the ability to increase the outcome from beef carcasses through value addition of co-products.

meat value addition

Food