Abstract

The global market for processed meats is projected to reach USD 799 billion by 2018 with a compound annual growth rate of 14.3% from USD 361.6 billion in 2012. Maximum growth of this sector is expected in China, India, Japan and New-Zealand. According to ASSOCHAM, the quick service restaurants sector in India is likely to grow to Rs. 25,000 crore by 2020 at a compounded annual growth rate of 25%. Asia-pacific region has the potential growth of the market mainly due to increased demand for high-value protein food and growth in organized retail. China and India are the fastest growing countries in the region. Increased awareness among the masses about the health hazards of processed meat has slowed down the consumption rate in Europe.

At present about 21% percent of total meat is processed into products for trade as compared to 60% in developed countries. The higher preference for fresh meat, lack of awareness on varieties of value added meat products, fear of adulteration and safety are some of factors responsible for poor growth in meat processing sector. However, liberalization, urbanization, fast growing economy have brought changes in the meat consumption habits among Indian consumers especially in metros, cities and smaller towns and the ready-to-eat meat sector is growing with consumer affluence. 

A number of technologies were evolved for extension of shelf life, improvement in quality attributes of meat and meat products and also imparting health benefit to consumers. This include technologies for hygienic slaughter and dressing (automation, decontamination), preservation (chilling, freezing, canning, retorting), packing (MAP, VP) and further processing (emulsion, restructuring, enrobing, curing, smoking, extrusion). 

Several simple and cost effective technologies for production of highly acceptable quality meat products to meet the local taste and requirements were optimized at this NRC on Meat, Hyderabad. Technologies have been developed/standardized to produce varieties of meat products from different meats and their combination by employing locally available machineries and indigenously designed molds. These technologies are of very low cost as compared to modern technologies using forming machines. The technological interventions in the entire value chain for better returns to the producer and safety to the consumer needs to be based on the consumption pattern and affordability.