Textbook on
Meat, Poultry and
Fish Technology
ABOUT THE BOOK
The book entitled "Textbook on Meat, Poultry and Fish Technology" contains Part I
Fresh Meat technology Chapter 1-11 containing History and development; Structure
and chemistry of animal tissues; Postmortem changes- rigor mortis; Effect of transport
on meat quality; PSE and DFD in meat quality; Composition, essential nutrients in
meat and poultry meat; General quality characterization; Meat microbiology; Factors
affecting; Tenderization; and Chemical residues. Part II Poultry and Fish Technology
Chapter 12-30 contains History and development; Anti-nutrients and antibiotics
effect on egg and meat; Quality identification and quality maintenance of poultry
meat; Structure, chemical, nutritional and microbiological quality of poultry meat;
Nutritive value, preservation and packaging techniques; Quality identification and
factors influencing the quality; Pre-slaughter care, transportation, resting, fasting,
ante-mortem examination; Methods of slaughter and slaughtering procedurepostmortem inspection; Yield and loss in poultry carcass component parts; Structure,
nutritive value, compositional chemistry, microbiology and functional properties of
eggs; Low cholesterol-cum-designer eggs; GMP, HACCP, Codex regulation for food
products safety, WTO/GOI regulations; National and international regulations,
Utilization of fish processing waste; Fishery resources, fishes, transportation,
processing, preservation, grading standards; Post-processing value added meat for
export-integration, poultry and fish processing and marketing; Storage, packaging,
preservation methods; Cooking and preparation of further processed poultry and
fish products.
This is a dependable text book not only for the students of all Veterinary Colleges of
India, but also it serves as a helpful guide to the teaching faculty who are engaged in
teaching in the area of Livestock Products Technology/Animal Products Technology/
Meat Science and Technology/Food Science and Technology.
ABOUT THE AUTHORS
Dr. Jhari Sahoo, obtained his M.V. Sc. (APT) from HAU, Hisar and
Ph.D. (LPT) from IVRI, Izatnagar. He has about 32 years of experience
as teaching faculty. He served for a long period of 21years at Department
of Animal Products technology, CCSHAU, Hisar in the capacity of
Assistant professor, Associate professor and Professor. Later on he
joined to the post of professor on dt.22.12.2003 at PAU, Ludhiana and
remained Professor-cum-Head from dt.06.01.2004 to dt.12.08.2012 in the Department
of Livestock Products Technology at PAU/GADVASU.
Dr. Manish Kumar Chatli, has more than 16 year experience in
industry, teaching, research and extension in the area of Livestock
Products Technology. He worked as Dairy Manager, Bombay and
Assistant Professor at CSK HPKV, Palampur. He has joined PAU as
Associate Professor in 2003 and subsequently promoted to Professor
in 2009 and Head position in 2012.
Textbook on
Meat, Poultry and
Fish Technology
Jhari Sahoo
Manish Kumar Chatli
Department of Livestock Products Technology
College of Veterinary Science
Guru Angad Dev Veterinary and Animal Sciences University
Ludhiana – 141004 (Punjab)
2015
Daya Publishing House®
A Division of
Astral International Pvt. Ltd.
New Delhi – 110 002
© 2015 AUTHORS
ISBN 978-93-5124-344-1 (Hardbound)
ISBN 978-93-5130-299-5 (International Edition)
Publisher’s note:
Every possible effort has been made to ensure that the information contained in this book is
accurate at the time of going to press, and the publisher and author cannot accept responsibility
for any errors or omissions, however caused. No responsibility for loss or damage occasioned
to any person acting, or refraining from action, as a result of the material in this publication
can be accepted by the editor, the publisher or the author. The Publisher is not associated with
any product or vendor mentioned in the book. The contents of this work are intended to further
general scientific research, understanding and discussion only. Readers should consult with
a specialist where appropriate.
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The author and the publisher will be grateful for any omission brought to their notice for
acknowledgement in the future editions of the book.
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Preface
The Expert Committee of the Indian Council of Medical Research (ICMR) has
recommended 60 g of protein per day with net protein utilization (NPU) of 65. A
minimum requirement of animal protein would be targeted at 20 g per person per day
compared to the present availability of 10.8 g and the world average of 25 g. Demand
for meat and poultry products is also expected to grow in tune with the population
growth, rising incomes and increasing urbanization. In view of this, supplying
wholesome, safe and acceptable meat foods to the ever increasing non-vegetarian
consumers must be ensured.
There are 30 export-oriented modern abattoirs and 77 meat processing plants
registered with APEDA exporting raw meat (chilled and frozen) to about 56 countries.
The present production of meat is estimated at 6.27 million tons in 2010 (FAO, 2012),
which is 2.21 per cent of the world’s meat production. The contribution of meat from
buffalo is about 23.33 per cent, while cattle contributes about 17.34 per cent, sheep
4.61 per cent, goat 9.36 per cent, pig 5.31 per cent, poultry 36.68 per cent and other
species 3.37 per cent. The meat production has increased from 764,000 tonnes in
1970-71 to 6.27 million tons in 2010. The compounded average growth rate (CAGR)
during the last two decades works out to be 4.5 per cent. It is noticed that about 10.6
per cent cattle, 10.6 per cent buffaloes, 24.1 per cent sheep, 58.7 per cent goats, 95.0 per
cent pigs and 190.0 per cent chicken are slaughtered each year. The value of meat and
by-products is Rs 79,889 crore including skin and hides, while the export value of
meat and meat products work outs to be more than Rs 6,000 crore in the year 2009-10.
The contribution of buffalo meat accounts for more than 75 per cent of total exports/
foreign earnings. The poultry has gaining the widely acceptance by consumers and
growing 10-15 per cent annually. The chicken meat contributes about 37 per cent
vi
meat to total production and number one contributors. The growth is expected more
in near future. This might be due to popularity, price, easy availability, no religious
taboos and much more characteristics in poultry.
There is a changing trend in consumer priorities. Today, the consumer looks out
for the Safety of the products, Animal Welfare, Ethics of the trade, Reliability and Zero
Risk. With a view to this, The Food Safety and Standards Authority of India (FSSAI)
has been established under Food Safety and Standards Act, 2006 which consolidates
various acts and orders that have hitherto handled food related issues in various
Ministries and Departments. FSSAI has been created for laying down science based
standards for articles of food and to regulate their manufacture, storage, distribution,
sale and import to ensure availability of safe and wholesome food for human
consumption.
The conditions of domestic meat market in India is very precarious with acute
problems of environmental pollution, animal welfare issues, lack of ante mortem and
postmortem meat inspection, unhygienic slaughter practices, unhygienic transport
of dressed carcasses from slaughter houses to the retail shops and very unhygienic
substandard retail meat shops.
It is the need of the hour to awake and aware the all concerned persons including
students and faculty to improve the aforementioned prevalent situations of the country.
Prevention of postharvest loss of meat in terms of both quantity and quality is indirectly
increasing of meat production. This is possible only if the persons involved directly/
or indirectly should have knowledge about the meat production, processing,
preservation, packaging and marketing safely of meat and poultry products till it
reaches the consumer table. The students and teachers are at foundation level for
this. Keeping in view the above matter, very sincere efforts were made by the authors
to publish this book “Textbook on Meat, Poultry and Fish Technology”. The first
author of the book Dr. Jhari Sahoo has been associated with industry, teaching,
research, training and quality control in the field of meat and poultry products
technology for more than 32 years, who has been aware of their problems and needs.
He also helped Secretary, Veterinary Council of India while developing course
curriculum both in the old and new VCI Syllabus pertaining to the subject discipline
of Livestock Products Technology. This book has incorporated the Veterinary Council
of India(VCI) New Syllabus 2008 Course No. LPT-321 Course Title: Meat Science
prescribed for B.V. Sc. and A.H. degree programme and BSMA (ICAR) syllabus for
Course No. LPT 601 Course Title: Fresh meat technology and LPT 603 title: Poultry
and fish products technology. This book can be used as a dependable primary textbook
for B.V. Sc. and A.H., M.V.Sc. and Ph.D. students of different veterinary colleges of the
country. Besides, this book is of immense help to the teaching faculty of State
Agricultural Universities(SAUs) and Veterinary Universities of the country who are
engaged in teaching in the area of Livestock Products Technology/Animal Products
Technology/Meat Science and Technology/Food Science and Technology.
vii
I am thankful to the co-author Dr. Manish Kumar Chatli for his contribution in
some chapters of the book.
I am dedicating this book to my darling wife Pravasini, for her constant support,
cooperation and encouragement in every step while writing the book.
Dr. J. Sahoo
Department of Livestock Products Technology,
College of Veterinary Science,
Guru Angad Dev Veterinary and Animal Sciences University,
Ludhiana – 141004 (Punjab), India
Phone: +91-161-2414025 Fax: +91-161-2400822 Mobile: +91-9417463926
E-mail: [email protected],
sahoo_ [email protected]; [email protected]
Contents
Preface
v
Part I–Fresh Meat Technology
1.
History and Development of Meat Science and Meat Industry,
Current Trends and Prospects of Meat Industry
2.
Structure and Chemistry of Animal Tissues
43
3.
Muscle Functions and Postmortem Changes: Rigor Mortis,
Conversion of Muscle to Meat
85
4.
Effect of Transport on Meat Quality: Its Veterinary and
Clinical Importance
103
5.
PSE and DFD in Meat Quality
113
6.
Composition, Essential Nutrients in Meat and Poultry Meat
129
7.
General Quality Characterization and Evaluation of Meat
and Meat Products
151
8.
Meat Microbiology
195
9.
Factors Affecting Quality of Meat
205
3
10. Tenderization of Meat
261
11. Chemical Residues in Meat and their Effects on the Health of
the Consumer
287
x
Part II–Poultry and Fish Technology
12. History and Development of Poultry Meat and Egg
Processing Industry
321
13. Commonly Occurring Anti-Nutrients, and Antibiotics in
Poultry Feed Ingredients and its Effect on Egg and
Meat Nutrition
337
14. Quality Identification and Quality Maintenance of Poultry Meat
347
15. Structure, Chemical, Nutritional and Microbiological
Quality of Poultry Meat
361
16. Nutritive Value, Preservation and Packaging Techniques
of Shelled and Liquid Eggs
387
17. Quality Identification of Shell Eggs and Factors Influencing
the Quality
417
18. Pre-slaughter Care, Transportation, Resting, Fasting,
Ante-mortem Examination
425
19. Methods of Slaughter and Slaughtering Procedure-Postmortem
Inspection, Reasons for Condemnation of Carcass
437
20. Yield And Loss in Poultry Carcass Component Parts,
Deboned Meat Quality and Grading of Dressed Chicken
471
21. Structure, Nutritive Value, Compositional Chemistry,
Microbiology and Functional Properties of Eggs
487
22. Low Cholesterol-cum-Designer Eggs
531
23. GMP, HACCP Procedures for Food Safety, Codex Regulation
for Food Products Safety, WTO/GOI Regulations for Import
and Export of Poultry Products
541
24. National and International Rgulations, Standards, Quality
Control and Marketing of Fish and Fish Products
575
25. Utilization of Fish Processing Waste
595
26. Fishery Resources, Marine and Freshwater Fishes,
Transportation, Processing, Preservation, Grading Standards
607
27. Post-processing Value Added Meat for Export-Integration,
Poultry and Fish Processing and Marketing
647
xi
28. Storage and Packaging of Poultry and Fish Products
657
29. Preservation Methods of Poultry Meat and Fish Products
713
30. Cooking Methods and Preparation of Further Processed
Poultry and Fish Products
777
Index
825