Abstract
Overall meat consumption is continuously rising in the USA, European Union, and developed world. Despite a shift toward higher poultry consumption, red meat still represents the largest proportion of the meat consumed in the USA (58 %). Twenty two percent of the meat consumed in the USA is processed. Meat intake varies widely throughout the world. In the USA and other developed countries, meat composes a significant portion of the normal diet contributing more than 15 % of the daily energy intake, 40 % of the daily protein intake, and 20 % of the daily fat intake (PMC 2012).
India is an agrarian country where more than 65 % of the population live in 5.8 lacs villages, wherein about 73 % people have their own livestock. This livestock rearing constitutes an integrated and important segment of rural economy, accounting to 14–40 % of the total farm household income. In general, important meat producing species are largely those animals which consume food of plant origin. The flesh of carnivorous animals is rarely used as human food. In India, goat, sheep, pig, buffalo, and cattle constitute nearly 75 % of the total meat production. Meats of these species are often referred to as red meat, whereas poultry meat is usually referred as white. Pork is intermediate in color. Our livestock population exceeds 500 million. During 2001, nearly 4,800,000 MT of meat was produced from the slaughter of nearly 107.64 million animals and 413.4 million chickens. In spite of large livestock resources, India produces only 2 % of total world meat production. The export of meat and meat products is very meager, i.e., 1.41 % of the total world meat trade. Frozen meat accounts for 65–75 % of the total meat export. At present, access to markets in developed countries does not exist because of animal health issues.
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Aberle ED, Forrest JC, Gerrard DE Mills E W (2001) An introduction to muscle physiology and meat science. In: Principles of meat science. Kendall Hunt, Lowa, p 354
Barber K (2006) Fall, Kielbasa. Retrieved 18 Mar 2012, from wikipedia: http://en.wikipedia.org/wiki/Kielbasa
Casey NH (1992) Goat meat in human nutrition. In: Proceedings international conference on goats. Indian council of Agricultural Research, New Delhi
CIRB (2009) Population of buffalo. Buffalo pedia. Retrieved 18 Feb 2013, http://www.buffalopedia.cirb.res.in/index.php?option=com_content&view=article&id=51:population&catid=46:buffalo&Itemid=59&lang=en
Delbridge EA, Prendergast LA, Pritchard JE, Proietto J (2009) One-year weight maintenance after significant weight loss in healthy overweight and obese subjects: does diet composition matter. Am J Clin Nutr 90:1203–1214
DGCI&S, Government of India (2011). Directory of Indian exporters. Retrieved 10-03-2013. http://www.dgciskol.nic.in/directory_of_indian_exporters.asp.
Droulez V, Williams P, Levy G, Stobaus T, Sinclair AJ (2006) Composition of Australian red meat 2002, 2, fatty acid profile. Food Aust 58(7):335–341
Essien E (2003) Sausage manufacture principles and practice. Woodhead, Cambridge, pp 45–50
FAO (2008) Food Outlook. June 2008. Rome
FSIS. (1986). Standards and Labeling Policy Book. Food Safety and Inspection Service. Standards and Labeling Division. Washington, DC
Global Agricultural Information (2012). Livestock and products annual. Foreign agricultural service, New Delhi
Gregory NG (2007) Describes aspects of good and poor welfare in meat animals and their effects on meat quality as well as descriptions of methods used in harvesting livestock. In: Animal welfare and meat production. CABI, UK, p 299
Gyulai K (2008) Hungarian sausages. Retrieved 10 Apr 2013, Wikipedia http://en.wikipedia.org/wiki/Hungarian_sausages
Histor BF (2008) Linguica. Retrieved 10 May 2013, wikipedia http://en.wikipedia.org/wiki/Lingui
Hodgson JM, Burke V, Beilin LJ, Puddey I (2006) Partial substitution of carbohydrate intake with protein intake from lean red meat lowers blood pressure in hypertensive persons. Am J Clin Nutr 83(4):780–787
Kumar A, Jee S, Yadav C (2012) Export of buffalo meat from India: performance and prospects. Indian J Anim Sci 82(12):1578–1583
Lavin C (1980) Hot dog. Retrieved 13 Apr 2013, wikipedia http://en.Wikipedia.Org/wiki/Hot_dog
Lawrie RA, Ledward DA (2006) Lawrie’s meat science, 7th edn. Woodhead, Cambridge, pp 75–155
Moffett T (2013). Nutritional Value of Meats. Retrieved 10 Nov 2013, http://www.livestrong.com/article/335280-nutritional-value-of-meat-products
NHMRC (2006) Nutrient reference values for Australia and New Zealand including recommended dietary intakes, commonwealth of Australia
NUTTAB (2006) Food Standards Australia New Zealand. Online database of the nutritional composition of Australian foods. FSANZ, Canberra, 2007. Available at: http://www.foodstandards.gov.au/monitoringandsurveillance/nuttab2006/%20onlineversionintroduction/index.cfm, http://www.foodstandards.gov.au/monitoringandsurveillance/nuttab2006/onlineversionintroduction/index.cfm. Cited 10 April 2013
Pearson AM, Gillett TA (1997) Sausage formulation. In: Processed meats. CBS Publisher, New Delhi, pp 242–290
Ricke SC, Keeton JT (1997) Fermented meat poultry and fish products. In: Doyle MP, Beuchat LR, Montville TJ (eds) Food microbiology: fundamentals and frontiers, 1st edn. ASM Press, Washington, DC, pp 610–628
Singh R, Wright T (2012). Livestock and products annual. Foreign agricultural service, New Delhi, IN2116
Traditional Cumberland sausages win protected status in Europe (2011) Department for environmental food and rural affairs. Comberland sausage, Retrieved 18 Mar 2013. http://en.wikipedia.org/wiki/Cumberland_sausage
US Department of Agriculture, USDA National Nutrient Database for Standard Reference (2007) Release 19. USDA, Washington DC. Available at: http://www.nal.usda.gov/fnic/foodcomp/search/. Cited 10 April 2013
Williams P, Droulez V (2010) Australian red meat consumption – implications of changes over 20 years on nutrient composition. Food Aust 62(3):87–94, University of Wollongong Research Online
Williams PG, Yeatman H, Zakrzewski S, Aboozaid B, Henshaw S, Ingram K, Rankine A, Walcott S, Ghani F (2003) Nutrition and related claims used on packaged Australian foods – implications for regulation. Asia Pac J Clin Nutr 12(2):138–150, University of Wollongong Research Online
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2014 Springer Science+Business Media New York
About this chapter
Cite this chapter
Ahmad, S., Badpa, A.G. (2014). Meat Products and Byproducts for Value Addition. In: Malik, A., Erginkaya, Z., Ahmad, S., Erten, H. (eds) Food Processing: Strategies for Quality Assessment. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-1378-7_5
Download citation
DOI: https://doi.org/10.1007/978-1-4939-1378-7_5
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4939-1377-0
Online ISBN: 978-1-4939-1378-7
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)