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print the page Introduction In India, the production
of processed meat products in the organized sector got a boost in 60's
with the establishment of bacon factories. Now the production of processed
meat has touched 2,00,000 tons/annum. Over 220 licensed meat processing
units, eight bacon factories and five meat corporations are the main meat
processors of the country. Their products comprise 50 percent cured meats,
20 percent sausages, 20 percent canned meats, the rest being of miscellaneous
nature. Though India has the largest livestock populations, the meat production in 1995-96 was hardly 2 percent (4.12 MMT) of the world meat production (211 MMT). The per capita availability / annum of meat is low (2 kgs) against the world average of 14 kgs.
Water buffalo (Bubalis bubalis ) is one of the world's most important domestic animals. The river type buffalo that originated in Indian sub- continent are the well -known breeds as the Murrah, Jafarabadi, Nili-Ravi and Surti have excellent muscle conformation that demonstrate potential for veal or beef production. The buffalo along with cattle contribute nearly 15% of the gross national income. Meat production form buffalo is 0.13 million tonnes per anum (9%total meat production). The objective of meat quality is to offer to the consumer wholesome, tasty and safe meat at a reasonable price. This is possible to achieve if one can understand the simple meat science and the safety levels. A quality meat production involves:
Other Quality Contributing Factors are:
Parasitic diseases in calves: The increasing export of frozen buffalo meat to various Middle East countries confirms the scope for increasing meat production through systematic rearing of Male Buffalo 'calves for meat production .It has almost 3-4 fold cost advantage over goat of chicken meat. About 10 million male buffalo calves are born annually. Considering a mortality rate of about 10% surviving calves will be about 9 million, about 10% of these calves may be retained for draught and breeding purpose for some time but ultimately these animals too will be used for meat production. Due
to costly affair and due to lack of the use of early weaning system a
larger number of calves are intensely killed within 3-5 weeks of age through
starvation in urban and sub-urban areas. Young calves are highly susceptible
for round worm infection which mostly terminates before 3 month of age.
Some of other diseases also make the calves vulnerable. A major handicap in the effective development of buffalo husbandry appears to be the high figures of calf mortality due to toxocarosis, pneumonia and salmonellosis. Diseases of Buffalo calves: The buffalo-calves of less than three month-old have more infection of this ascarid than the older calves.The calves of more than 2 month-old age had more infection of strongyles than T. Vitulorum. The severely infected animals may die of the disease because of toxemia. The other nematode parasites which infect very young calves is s. papillosus. Being percutaneous route the most commonest way of transmission, wet conditions with low levels of hygiene may cause strongyloidosis. It can be controlled by provision of a basic level of hygiene. Fasciolosis: Fasciolosis caused by Fasciola gigantica, is a disease of domestic ruminants in India.They cause changes in the haemogram marked with reduced total erythrocytic counts, haemoglobin and packed cell volume, which are indicative of effects on haemopoietic system of infected animals. A normochromic normocytic type of anaemia also occurred from this infection. Coccidiosis: Eimeria zurnii is the most pathogenic species and is responsible for causing bloody diarrhoea which is foul smelling and fluidy. The animal becomes anaemic and goes off feed resulting into further ema- ciation and weakness. The young calves of 3 wks. to 8 months-old are infected. Mange: Sarcoptes scabei and Psoroptes bovis, horns of the buffaloes in India (Sen and Fletcher, (1962). Mites attach at the root of the horn and make their way towards its tips burrowing and building nests between the core and the horny appendage. The later becomes brittle and is ultimately reduced to powder. It becomes detached exposing the sensitive core. The irritation may cause the animal to strike its head against the manger/wall/hard objects continuously.
Though 86 percent of the world meat production is in India. The meat available is mostly from old and culled animals, which is dark, less tender and has a strong odour. However, when buffalo calves are reared under scientific feeding conditions, their meat is lean, tender and highly palatable. Live weight of buffalo calf is generally about 30 Kgs. at birth under village (farm level) feeding conditions, the weight increase to 55 Kgs. at the age of 3 months and 80 Kgs. when the calf is of 6 months age. The weight of an average buffalo/male or female at the age of 36 months is around 360 Kg. The dressed weight varies from 50 percent to 55 percent depending upon the age of the animal. When slaughtered the by-products like skin and bones etc. are sold at the rate ranging from Rs. 50 to Rs. 250 depending upon the age of the animal. The net cost of meat production is high, when the calf is young i.e. about 3 months or 6 months, but as the age increases, the weight of the animal also increasing and the meat from buffalo calf was found to be Rs. 55/- at the age of 36 month. Hence it is suggested that the calves reared upto the age it goes on gaining weight then should be sold slaughtered.
Feeding Strategies for Different Categories of Buffaloes
There are about 3600 licensed slaughter houses run by local bodies.Five modern abattoirs, one integrated abattoir, 24 bacon factories and 5 poultry processing plants. At present other than poultry almost 91 million animals are slaughtered / annum, yielding a total of 3.9 MMT of meat. Of this 63.4 percent is from Cattle and Buffaloes, 16 percent by Sheep and Goats, 10.5 percent by Poultry and 9.5 percent by Pigs.
Objective of a Slaughter House Meat and meat products are important sources of nourishment for mankind. The developed countries since long have realized the financial and sanitary advantage of full use of animal - meat from slaughtered animal and also condemned carcass / slaughter house edible and inedible waste. Objective of a slaughter house: to provide proper remuneration to the farmers of the area for live / dead animals and also the keep the area clean from environmental pollution. In order to create hygienic conditions to produce good quality meat and also to put to use the offal's etc. thus produced efficiently to make it into offal meal and other products of use. To
make available a facility whereby good quality meat can be made available
to the consumers.
The carcasses from the slaughter house will be able to feed the domestic market and also to some extent the export market by way of providing a facility to slaughter the animal in hygienic conditions, as per the requirements of the buyers. It can help in making good quality end products as under:
Organised Meat Processing Sector There are about 20 modern meat processing plants and 4 modern abattoirs in the country in private sector which provide adequate hygienic conditions. These plants have chilling deponing, freezing and packaging facilities and mostly cater to the export demand. However, there are still 3643 recognised municipal slaughter houses in India which needs improvement. The capacity of these units varies from 100 to 500 for large animals and 25 to 800 small ruminants per day. Now a few modern mechanised abattoirs-cum-meat processing plants have come up meeting EEC and USDA phyto-sanitary conditions. Modern state owned meat processing complex have been set up in Goa, Durgapur (West Bengal), Hyderabad, Bangalore, Chennai and near Ambala in Haryana. There are plans to set up modern abattoirs in Calcutta, Delhi, Srinagar and other important cities.
Recent Advances in Buffalo Meat Processing Total meat production is estimated at 4.3 million tonnes valued at Rs. 20587 crores (1997-98) and by products worth Rs. 2281 crores are produced annually. This meat production from various species comprise of beef (30%), buffalo meat (28%), mutton (4.2%), goat meat (11.4%), pork (9.8%), chicken (13.5%), and other meat (3%). Export of livestock products has been considered an important sector to harness higher returns as value added agro products. During 1997-98, 1.84 lakh tonnes of meat and meat products valued at Rs. 794 crores were exported. Ministry of Commerce has envisaged that meat export could be increased to over Rs. 100 crores by 2000 A.D. if the working conditions in the meat industry are streamlined with better processing, hygiene and quality control. Buffalo meat exports form 95% of total meat exports in value term and 89% in quantitative terms.
For efficient utilization of such fibrous and tough meat from spent animals, a great deal of research work has been carried out to develop appropriate technologies for improving the physico-chemical and functional properties and palatability of market buffalo meat and its use in convenience and value added processed meat products. In ground meat products, meat and other components are not only minced but other ingredients are added to improve the processing quality and palatability. Further, mincing and emulsification facilitate the moulding of meat into several types of meat products thus adding to variety and convenience that can be offered to the consumers. Processing of ground meat into processed comminuted meat products offer wide scope for fabricated products of desired composition/quality such as health foods, low cost formulation, and specialty products besides blending meats from different species for synergistic effect.
The demand for traditional meat products is bound to increase further in the coming years due to rapid urbanization and rising living standards. Buffalo meat is also consumed in the form of conventional preparations or as processed products. Traditional meat products like "seekh kabab", "Shammi kabab", "Tikka" and "kofta" are popular. The future development of these nutritious foods has great potential, but its realization will depend upon raising their production and quality improvement. Addition of fat enhances juiciness and palatability of the products but incorporation of buffalo fat in the products formulations caused mouth coating and/or after taste problems thus lowering palatability of emulsion based buffalo meat products. Processing techniques have been developed for convenience, value added and highly acceptable buffalo meat sausages, patties, blocks, loaves, nuggets, rolls, etc.
Cured and smoked products are being relished for their attractive colour and flavour. Nitrite level of 150 ppm in product formulations was found necessary for producing smoked buffalo meat chunks for better colour and flavour. Curing and smoking improved the storage stability of the products. Smoked buffalo meat is being made commercially. Tumbling and vacuum tumbling processing schedules have been developed to facilitate uniform distribution of curing mixture and hasten the curing process in order to obtain cured and smoked products of high sensory quality. Restructuring of meat offers several benefits. Meat from the calves (about a year) is found to be suitable for production of restructured blocks, nuggets and roils. However, restructured products made from the meat of market/adult buffaloes will be relatively less palatable. Intermittent vacuum tumbling of r18 hrs has significantly improved the yield cohesiveness and sensory attributes of restructured meat blocks.
The export of livestock product from this country is expected to cross Rs. 5000 million during 1995-96 and major contribution will be from Buffalo meat. India is having vast resources and cheap labour, therefore, the figure may just be doubled if the potentiality of male buffalo calves for meat production could be harvested optimally. Following strategies may help to fulfil the target.
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