Meat value addition

Meat Value Addition
Prof. Symon Mahungu
Johnson Mwove
Egerton University

Meat Value Addition
• A product is classified as 'value added' if its raw
material has been processed to achieve an
increased market value.
• Value adding typically involves a significant
transformation of the product, from improving the
eating characteristics of secondary cuts to
transforming inedible co-products into edible final
products or raw ingredients for other industries.

Meat Value Addition
• Sustainable livestock production to provide
livelihood and ensure food and nutrition security
to a large population is depended on value
addition of meat and meat products.
• Processing meat to value added products
contribute to sustained demand for meat and
efficient marketing of meat to earn reasonable
returns from meat animals by the farmers - Value
addition plays a critical role in the social-economic
advancement of the society

Purpose of meat value addition
To provide variety of meat products
To increase demand and marketability and meet life style
requirements – Healthy meat products.
To utilize different carcasses beneficially and to utilize
different byproducts.
To incorporate non-meat ingredients for quality and
economy.
To preserve, transport and distribute to larger populations.
To promote entrepreneur ventures and employment.

The Meat Value Chain in Kenya
Exporters ( meat and meat products,
hides and skins)
Wholesalers, Butchers (rural, urban, and
supermarkets), street vendors
Slaughterhouses and processing facilities
Traders and agents
Producers (Agro-pastoralists, Pastoralists, Dairy
farmers, Commercial Ranchers)
In Kenya about 80% of
land is dry with about
70% of livestock
population.
 These lands are
occasionally adversely
affected by adverse
climatic conditions
Adding value to meat
and meat products will
positively impact on the
livelihoods of people
living in the ASALs
CONSUMERS

Opportunities for Value Addition
Improving the methods of preparing and cooking
traditionally lower value secondary meat cuts
Utilization of non-chemical based substances as replacers
of chemical based meat additives – Replacers for sodium
chloride, Nitrates etc
Addition of non meat products to increase the nutritional
value of meat products – Use of mushroom flours in
sausages
Addition of substances with functional properties –
Binders, Extenders etc
The use of Co-products
Some parts of animals that are unsuitable for human consumption
when they are produced at the slaughterhouse, but which can
later be processed for use in human food, e.g. hides and skins,
intestines, and stomach (omental) fat

Opportunities for Value Addition
• Co-products account for approximately 11% of the
value of a slaughtered animal (with skins and hides
making up 6%, offal 4% and other rendered
products making up the remaining 1% of the
value). The remaining 89% of the value is the
meat.
• Co-products make up approximately 62% of the
weight of a slaughtered animal.

Value Added Meat Products
Fresh Processed
meat products
Fried Sausages
Hamburgers
Kebabs
Nuggets
Cured Whole Muscle
Meat Products
Raw Cured Beef
Raw/ Cooked Ham
Bacon
Corned Beef
Cured Sausages
Restructured Meat
Smoked sliced beef
Boneless hams
Others
Fermented products
Dried Products

Additives used in meat
• Meat extenders
• Soy Protein Concentrate
• Gum arabic
• Fillers
• Bread crumbs
• Corn flour
• Mushrooms – Flour or
Whole
• Flavouring agents
• Colourants
• Curing agents
• Nitrates/ Nitrates
• Sodium Chloride
• Phosphates
• Sodium Ascorbate/
Sodium Erythrobate

Using Meat Extenders
Value addition of beef using Gum Arabic
 Gum arabic comes from Acacia senegal
that grows naturally in the Arid and
Semi-Arid Lands.
 The tree holds potential for alternative
source of income.
 GA, is a natural stabilizer/ emulsifier -
Has both hydrophilic and hydrophobic
affinities.
 Thus can bind water and fat in food
products
Acacia senegal
Gum arabic

Using Meat Binders/ Extenders
Meat extenders are non-meat substances with
substantial binding properties used to extend
“add volume” to meat products
In addition they may also enhance nutritional
composition and functional properties
Key feature in all binders/ extenders is the
hydrophobic and hydrophilic properties
 Water and Fat binding

Value Addition Using Gum Arabic as
an Extender
• Making Beef Hams - Basic Ingredients
Ingredient Percentage
Sodium chloride (NaCl) 2.0%
Sodium Nitrite (NaNO2) 0.02%
sodium phosphate (Na2HPO4) 0.5% of the total product
Sodium ascorbate (C6H7NaO6) 0.0547%
Sugar 1-2%
Binders:
1. Soy protein concentrate
2. Gum arabic
3.5%
2.5%

Making Beef Hams
• About 80-90% of formula water is
put in the preparation container
and the phosphates added with
stirring followed by sodium
chloride in that order.
• Next, sugar, sodium ascorbate, and
sodium erythorbate are added with
stirring. Other additives like
flavouring agents can be added at
this stage.
• The final 10-20% water was added
as ice flakes/ cubes to control and
maintain the brine temperatures at
2-4oC. Prepared solutions are ready
for injection.

Making Beef Hams
 The brine prepared is manually
injected into the beef using manual
meat injectors
 Injection is followed by massaging for
4-6 hours. It is preferred to leave the
meat overnight before cooking.
 Meat preparation –
trimmed of external
fat, skin, membranes
and the silver skin

Making Beef Hams
 In preparation for cooking,
the injected ham is put in
the form and gently pressed
with the lid.
 Cooking is done in water set
at 85 oC for 4-5 hours until
an internal temperature of
75 oC is reached.
 Remove the ham and let it
cool in a cold room before
slicing and packaging.
The level of water while cooking

Making Beef Hams
Cooked Full Ham
Slicing
Packaged final product

Using fillers in meat products
• Non meat products that are high in carbohydrates
that are used in meat as replacers of meat.
• They reduce the amount of meat in the products
thus making them cheaper.
• They may also improve the nutritional composition
of the meat product.
• Common fillers include:
• Wheat flour
• Corn flour
• Vegetables

Making Beef Mushroom Sausages
 Indigenous oyster mushrooms can be
cultivated on a wide range of
agricultural wastes.
 They are harvested 4-7 days after
growing thus they grow fast
 Mushrooms are an excellent
substitute to meat and a source of
minerals: zinc, potassium, iron,
calcium, phosphorus, and vitamins
(B1, B2, C, D, folic acid and niacin).
 They have a higher iron content than
meat.

Ingredients:
* Meat – Beef or Pork
* Sodium chloride
* Spices:
* White pepper
* Garlic
* Nutmeg
* Spanish paprika
* Cayenne
* Colourant
* Mushrooms (blanched)
* Whole milk/ Water
* Ice cubes/ flakes
* Casings
Purpose: Add value to
meat by making it
more nutritious

 Grinding meat
 Mixing: ground
meat, curing salts
and spices are added
to the rotating bowl.
 Blanching and mixing
of mushrooms
(fresh). Mushroom
flour is added
directly after the
addition of spices.

 Filling into casings:
 Natural casings
 Artificial casings
 Smoking and
cooking.
 Vacuum packaging
and Frozen storage

Whole and Sliced Beef Mushroom
Sausages in artificial casings

 The use of mushrooms has the potential of
improving the nutritional properties of beef
products
 Utilization in meat products has the potential
of creating a new market and thus income
for farmers involved in production of
mushrooms
 This will result in food and nutrition security

Conclusion
• There is dire need for value addition of meat
and meat products to make them More
nutritious/ Healthier
• This has potential to improve the quality of
life for actors within the meat value chain.
• This has the ability to increase the outcome
from beef carcasses through value addition
of co-products.

Meat value addition

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