Shelf Stable Meat Products
|
1. Chicken dried meat
|
|
Preservation of meat to extend the shelf life is an important aspect of value addition.
Technologies to prepare dried meat have been developed. It is not only a value added
variety product but also the technology is useful in situations of low chicken prices
due to poor demand and disease scare situations like bird flu outbreak.
|
 |
| Fig 1 Chicken Dried Meat |
|
2. Chicken meat pickle
|
|
Technology has been developed for preparing chicken meat pickle utilizing cooked
meat from deboned frames a byproduct of poultry processing industries. It is a value
added product and shelf stable for about 5 months.
|
|
| Fig 1 Chicken Meat Pickle |
|
3. Specialty meat products with health and nutritional benefits
|
|
Incorporation of a number of natural ingredients contribute to product quality by
minimizing oxidative spoilage as well as providing health benefits. Honey, pomegranate
juice and rind powder, ragi flour, ginger, kachri powder, grape and mosambi pulp,
curry leaves, drumstick leaves, wheat and oat bran are some of the natural ingredients
that could beneficially be incorporated in the production of value added convenience
meat products.
|
|
|
| Fig 1. Grape and mosambi residue powder and functional meat product |
|