“HOME MADE MEAT PRODUCTS

TECHNOLOGY”
Dr. Kokane R.D**. & Dr. Gadekar Yogesh *
Livestock Products Technology
Bombay veterinary College, Parel, Mumbai
(**= Professor & Sectional Head . *= Assistant Professor)

Meat is highly nutritious and versatile food. The primary

importance of meat as a food lies in the fact that when digested its protein
is broken down releasing amino acids; these are assimilated and ultimately
used for the repair and growth of cells. Hence it is a source of high
biological value protein. Meat production and consumption has increased
remarkably in recent years in India. Demand for quality meat and meat a
products is increasing due to growing awareness about nutritional and
sensory characteristics of such meat products. Changing socio-economic
status has also contributed for the enhanced consumption of processed and
convenience meat products. As the demand for ready to eat meat products
is ever growing due to rapid urbanization and industrialization, a lot of
efforts need to be made to meet such increasing requirements. Variety of
meat based products kababs, tandoori chicken, pickles, balls/koftas, tikka,
biryani, patties, nuggets and sausages are available in the market. The young
generation is going behind such junk food. The parents are worried about
quality of meat used in such products. Then why not go for training yourself
in preparing such products at home? Nice idea isn’t it? Let us first look at
its manufacturing steps and then come to us for actual training to get your
mastery in such delicacy!

PREPARATION OF SAUSAGES

 Sausages are ready- to- eat meat based foods

 Sausages and sausage products have since evolved into a wide variety
of flavors, textures, and shapes resulting from variations in
ingredients and manufacturing processes.
 Sausage manufacture uses two methods for preparing the ingredients
for sausage making complete homogenization as an emulsion prepared
 and coarse, medium or fine grinding is used to make non emulsion
types.
 Sausages may be defined as a meat product which is prepared from
minced and seasoned meat and formed into cylindrical shape by
natural or synthetic casings

Consumers eat sausages because of convenience, variety, economy and

nutritional value. Sausage products take little time in preparation, with some
sausages being ready to serve and others needing only to be warmed before
serving. Sausages contain significant amounts of high quality protein and are
good sources of several essential minerals and vitamins. Sausages are
prepared from the cheaper meat cuts which have poor consumer demand.
Thus the values of the cheaper meat cuts are added after the preparation
of sausages.

PROCESSING STEPS SAUSAGES

Grinding or Mincing
(Lean meat and fat are minced separately to get a fine mince)

Mixing
(Meat and fat are mixed uniformly in a mixer Extenders, condiments and
spices)

Chopping and Emulsification

(Lean minced meat and other ingredients are mixed in a bowl chopper)

Stuffing
(Batter is then filled in natural or artificial casings)

Linking and tying

(The encased mass is twisted & is tied with a thread at regular interval)

Cooking
 (Cooked until internal temperature of 72-720 C is obtained)

Chilling
(Cooked sausages are chilled to 40 C)

Peeling and Packaging

(In sausages where synthetic casings are utilized the skin is peeled off
before packaging, whereas in natural casings the casings need not be
removed)
PREPARATION OF NUGGETS
Fill the meat batter in aluminum moulds.

Steam cooking of meat blocks

Chill the meat blocks at 4±10 C overnight

Cut with food slicer into nuggets

Packaging in LDPE bags

Storage at 4±10C and -18±10C

PREPARATION OF PATTIES

About 70 g meat batter filled in the Petri plates/ automatic patty forming
machine.

Raw patties kept on perforated oven trays

Load in the preheated hot air oven

Turn upside down

 Further heating in oven

Record core temperature of patties (should be above 75 0C)

Patties

Packaging in LDPE bags

Storage at 4±10C and -18±10C

…………and so many other products like tandoor, ham, etc.

The department of Livestock products Technology

of Bombay Veterinary College is planning to conduct the
training programme for house wives and youths in which
they will be trained to prepare above meat products. For
further details you can contact to Dr. R. D. Kokane
Professor & Head, department of Livestock products
Technology (rdkokane@gmail.com and yogirajlpt@gmail.com)

The course will be of 4 days duration

The course fees: Rs 5000/- per head
(Batch is restricted to 10 candidates only)
(Certificate will be issued for successful candidates)

Contac details
Dr. R.D.Kokane - 9869046776
Dr. Y.P. Gadekar - 9967280382