FROZEN MEAT ( TYPES, PRESERVATION,FOOD TECH)

Frozen meat simply means that it's been put into a frozen state (stored at a temperature lower than -18°C) to extend its shelf life. When frozen, the metabolic processes within the meat are drastically slowed, making it last longer.

1. . . Quality and Safety of Frozen Meat and Meat Products M.Tech Department of Food Engineering & Technology

2. FROZEN PRODUCT IN MARKET

3. TABLE OF CONTENT

4. INTRODUCTION

5. HISTORY Freezing can keep foods fresh. decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. They are convenient, easy-to-prepare, nutritious, delicious, and they make our busy life-styles seem a bit easier. Frozen foods seem as if they were recently invented, but in fact, they have existed for a long time, much longer than you think. The modern frozen food industry was born over 80 years ago, in 1930. The first to harness the power of freezing foods beyond the winter months were the Chinese, who used ice cellars as early as 1000 B.C. . The Greeks and Romans stored compressed snow in insulated cellars, and the Egyptians and Indians discovered that rapid evaporation through the porous walls of clay vessels produced ice crystals in the water inside the vessels. But it was Clarence Birdseye and his American company that finally made frozen foods a practical reality in 1930. Freezing foods slow down

6. Physico-chemical and microbiological quality of meat and their products Physico-chemical qualities- 1.pH 2. Emulsion stability 3. Water Holding Capacity (WHC) 4.Cooking Yield (CY) 5.Shear Force Value

7. Identification of meat spoilage 1. By physical observation on deteriorative changes in meat- Discoloration, slime formation, stickiness , whiskers etc. 2. Off flavour- 3. Extract release volume 4. Dye reduction test 5. Increase pH, WHC, Microbial count 6. High TBA and peroxide value.

8. Microbiological Qualities 1. SPC 2. Coliform count 3. Yeast and Molds count Phases of growth of micro-organisms in meat- A. Lag phase B. Log phase C. Stationary phase D. Decline or death phase

9. Eating Quality of meat

10. Basics of sensory evaluation of meat products

11. .

12. .

13. Crystallization Behavior and Quality of Frozen Meat Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color , and flavor freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing Current understanding of energy and heat transfer during freezing and its effect on meat quality The process of freezing refers to the decrease in molecular motion of existing molecules within an environment , In muscle food, this mainly refers to the decrease in random motion of water molecules that exist within the tissue. The freezing of water in meat can be summarized into three distinct chronological stages: (1) the cooling of the product to its freezing point, (2) the phase transition stage in which latent heat is removed, and (3) the product reaching the final temperature of storage (tempering) [ 9 4. ]. It is during the transition stage that water molecules are oriented in a crystalline manner, and ice crystals are formed. Within the crystallization stage, the phenomenon of nucleation and crystal growth occurs. In the context of water freezing, nucleation refers to the formation of an “embryo”, or nucleus ice crystal, that can later grow into a larger ice crystal . There are two forms of nucleation that can occur, namely primary and secondary nucleation. Primary nucleation refers to the formation of new crystals within the medium in which no preexisting crystals are present. Once a crystalline structure has been formed, a sudden breakage of the structure can catalyze the formation of new crystals. This phenomenon is referred to as secondary nucleation, and requires less energy to form stable nuclei 

14. The Cold Truth: An Overview of Frozen Meat Industry

15. Global Market Trends The global market for frozen meat is witnessing steady growth due to increasing demand for convenience and longer shelf life. are becoming key players in the industry.

16. Challenges in Storage Maintaining is crucial for preserving the quality of frozen meat. Factors such as temperature fluctuations and pose significant challenges.

17. Processing and Packaging Efficient advanced and are essential for ensuring the safety and quality of frozen meat products. Innovative technologies are driving improvements in this area.

18. Quality Standards Adherence to is imperative in the frozen meat industry to meet consumer expectations and regulatory requirements. play a vital role in ensuring product integrity.

19. Supply Chain Management Effective is essential for maintaining the integrity of frozen meat products from production to distribution. is a critical aspect of this process.

20. Consumer Preferences Understanding evolving and is crucial for developing and marketing frozen meat products that resonate with target audiences. Market research is key in this aspect.

21. Sustainability Initiatives The frozen meat industry is increasingly focusing on to minimize environmental impact and promote ethical practices. Efforts to reduce waste and adopt eco- friendly packaging are gaining traction.

22. APPLICATION OF HACCP SYSTEM DURING MEAT SLICES PREPARATION It is necessary to identify the level of risks involves during preparation and consumption meat, poultry and fish products due to use improper heating and cooling conditions such as an inadequate cooking, improper warm holding, preparation too far in advance of serving, storage at ambient temperature. This can be done by applying Hazard Analysis Critical Control Points (HACCP) system to define the Critical Control Points (CCPs) and their limits, exercised control which should used to prevent and eliminate hazards in addition to apply the criteria for monitoring CCPs and corrective actions should be taken. the main aim is to apply the HACCP system during producing meat slices from frozen meat blocks in meat processing unit to use in preparing Escalope paneé sandwich in series of restaurant branches Each steps of this food operation was subjected for physicochemical and microbiological tests to identify the factors lead to hazard occurring The HACCP team was formed from the manager of quality control and representatives from the production and maintenance departments

23. INDIA FROZEN MARKET M/s India Frozen Foods is counted among the leading frozen boneless buffalo meat exporters in India. We are dedicatedly engaged in offering a wide assortment of frozen boneless buffalo meat to our customers. Frozen Boneless Buffalo Meat Frozen Buffalo Shin Shank Frozen Buffalo Shoulder Frozen Buffalo Knuckle Frozen Buffalo Kasila Frozen Buffalo Silverside Meat The meat market size was valued at $1,075.9 billion in 2023 and is likely to grow at a CAGR of more than 4% from 2023 to 2028.( Compound annual growth rate) TOP COMPANY OF FROZEN MEAT The Meat Products of India Ltd. (MPI) 2.Venky’s India Ltd. 3.Al Kabeer Exports Pvt. Ltd. 4.Nippon Meat Packers India Pvt. Ltd  5. Allanasons Private Limited Allanasons Private Limited is one of the oldest and largest food processing companies in India. Established in 1865, the company has a rich history and has been a leading player in the Indian food processing industry for over 150 years. Allanasons is known for its high-quality meat and meat products, including frozen meats, canned meats, and processed meats, among others.

24. Conclusion In conclusion, the frozen meat industry presents a landscape of opportunities and challenges, with a focus on quality, sustainability, and technological advancements. Embracing these factors will be pivotal for success in this dynamic sector.

25. THANK YOU