A+
A-
B
R
R

 

LUIT PORK: A TRUSTED BRAND OF VALUE ADDED PORK PRODUCTS

Meat processing is carried out both in organized and unorganized sectors. Organized processing under the supervision of professionals can make sure that the right kind of product is delivered to the consumers with safety and at affordable price. Meat based fast food industries have great potential in this country. Multinational food companies have already started their business in India. As quantitative restrictions have been removed, the imported meat and meat products may be available in cities and major towns. Globalization promises a wealth of product choices and product value for the consumer. The demand for convenience meat based fast food is ever increasing due to rapid industrialization and urbanization, higher standards of living and increasing number of working women. Rising literacy and increasing health awareness also influence the purchasing pattern of the consumers. The shift in the food consumption pattern from cereals to dairy and meat products and such shift is more prominent is the growing middle class with high purchasing power.

Value addition of livestock products

Value addition is an import avenue for efficient utilization of livestock resources with increased demand and higher returns. Higher growth in demand for meat, eggs and milk in developing countries would be a positive attribute for Indian livestock sector with increased trade opportunities. Value added products are further processed products with increasing convenience to the consumer. The growth of products industry assures the farmers a regular off take of their produce at reasonable prices and provides variety to consumer. It involves a larger component of labour where India is at advantage with nearly lowest labour cost in the world. Employment potential would be substantial.

Advantages of meat processing

i.
To change the form or characteristics of the products so as to make it easier to market and more attractive to the consumers
ii.
Facilitates in incorporation of non-meat ingredients for quality and economy
iii.
Helps in preservation, transportation and distribution to cover larger population (City life becomes easier)
iv.
Helps in utilization of low quality meat and by-products
v.
Development of different products with different recipe, thus varieties of value added and functional pork products can be produced
vi.
Helps in fast food chain of food industries
vii.
Inhibit climatic factors and destroy microorganisms that might cause deteriorative changes or spoilage
viii
Improves nutritive values

Requirements for meat processing


For successful processing of meat following infrastructures are required.

°
Constant flow of healthy animals to feed the plant
°
Scientific transportation of live animals
°
Slaughter house with lairage and modern slaughter equipments
°
Modern processing equipments
°
Pork products to be developed with good recipe
°
Scientific packaging, cold storage and marketing facilities
°
By-products utilization facilities
°
Technical manpower


LUIT PORK: MEATING THE QUALITY



ICAR-National Research Centre on Pig, through its research activities, developed/ standardized the technologies for processing an array of pork products viz. comminuted pork products, restructured pork products, enrobed pork products, traditional pork products, retort processed pork products etc. Comminution is a process by which raw meat is subdivided or reduced into small pieces, chunks, chips or slices etc. Such particle size reduction helps in the uniform distribution of seasoning, enhances the tenderness of meat of old animals and reduces the fuel cost for cooking. Restructuring is a process where pre cut or comminuted meat is moulded into a shape resembling to a natural streak or intact cut. The pre cut meat pieces are tumbled or massaged and because of this process, protein exudes from the meat surface and thereafter high pressure is exerted to give a restructured new product. Enrobing is the process of coating of meat products with edible materials in the form of batter using flours, whole egg and other cereal products is done to produce enrobed meat products. Enrobing imparts the product a crispy texture, increases eating quality. These products are sold in different forms viz. ready- cooked and lightly smoked, either loose, vacuum packed, or canned, to be heated by grilling, steaming, or gentle, brief boiling etc. These products are created under the brand name 'LUIT PORK'.

LUIT PORK: LIST OF VALUE ADDED PORK PRODUCTS

SL.NO

Name of the product

DESCRIPTION

 

1

 

PORK FRANKFURTER SAUSAGE

 

2

 

PORK COCKTAIL SAUSAGE

 

3

 

PORK SALAMI

 

 

4

 

PORK HAM SLICE

 

 

5

 

PORK NUGGETS

 

 

6

 

RESTRUCTURED PORK PRODUCTS

 

7

ENROBED  PORK PRODUCTS

 

8

PORK KOFTA

9

PORK MOMO

 

10

RETORT PROCESSED PORK PRODUCTS

11

CHILLY PORK CURRY

 

 

12

PORK CURRY WITH BAMBOO SHOOT

 

 

13

MIX VEG PORK CURRY

 

14

PORK VINDALOO

 


 

Privacy Policy | Disclaimer | Copyright Policy | Linking Policy | Terms & Conditions                    Last Updated on:    11/11/2021   

 

This Website belongs to ICAR-National Research Centre on Pig, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India

Copyright © ICAR-NRC on Pig 2018 
-------------------------------------------------------  

Powered by