Value Addition In Poultry Farming

Value Addition In Poultry Farming

• Poultry industry in India is a mega billion industry having third position in egg production and fifth position in broilers in the world. Value addition in poultry plays an important role in increasing the profits.
• The value addition may be through nutritional manipulations, processing and transgenesis.
• A number of value-added meat products such as chicken sausages, patties, nuggets, mixed meat loaf, steak, rolls, cooked meat stock, gizzard snacks, chicken gizzard pickles, chicken skin-meat cutlets, intermediate moisture chicken meat, gizzard and quail meat pickles, etc. as well as egg products viz. albumen flakes, pancake, egg patties, egg pizza, egg crepes, egg roll, egg strips, egg waffles, egg soufflé, egg cutlet, brined and pickled eggs developed and their shelf-life assessed.
• Omega-3 enriched eggs and meats are available in the market for premium price developed by nutritional approaches.
• Processes also optimized for the utilization of low-value carcass components such as skin, gizzard, heart, liver and wings as value-added meat products.
• Optimum pre-slaughter fasting period and pre-slaughter electrical stunning to address poultry welfare concern during processing, scalding time and temperature combination and chilling methods, etc. for primary processing of poultry have been standardized.
• Hot deboning, common salt and polyphosphate treatments of poultry carcasses resulted in energy saving and reduction in processing time.
• Enzymatic method for the tenderization of meat from spent hens/culled breeding stocks have been evolved.
• Developed preservation technology for poultry meat through curing and/ or smoking, organic acid dip and usage of natural preservatives (extracts of spices and condiments).
• Optimized oil-coating, refrigerated storage and brining of shell eggs for extending their shelf-life.

Value added egg products

• Pickled eggs: A simple, cost-effective and efficient technology developed for pickling of quail eggs for upto 4 months of storage and marketing at ambient temperature in ready-to-eat form.
• Salted Chicken Eggs: A simple technique for preparation of intact salted chicken shell eggs has been developed which obviates the need for using salt prior to serving boiled eggs and hence, a convenient product for egg vendors.
• Albumen Rings: Albumen rings are egg snack food, prepared by cooking blended egg albumen in ring molds, battering and breading the coagulated albumen prior to deep fat frying. It can be popularized as egg snacks at growing fast food outlets.
• Egg Roll: It is a nutritious, tasty and convenient egg product suitable for meals or as snack foods. This product offers a potential market at growing fast food outlets. Egg roll filled with 80% scrambled egg and 20% chicken meat mixture (shallow pan fried) was rated best in flavour, texture and overall acceptability. Egg roll has a refrigerated shelf-life of 8 days in vacuum and 6 days in aerobic pack.
• Egg crepe: Egg crepe is a thin, fat, circular product and may be filled with meat or vegetables and rolled or folded. It is an egg-rich product and can be popularized as a convenient egg item at growing fast food outlets and at homes. Crepes has a shelf-life of 22 days in vacuum and 20 days in aerobic packaging at refrigeration (4 ± 1°C) and for 60 days at freezing (-18 ± 1°C) temperature in both vacuum and aerobic packaging.
• Egg Waffles: Egg Waffle is a nutritious, light, crispy and versatile snack food for the breakfast. This product offers a potential market at growing fast food outlets. Egg Waffles prepared from 65% liquid whole egg with 10% wheat flour and 5% granulated wheat are most acceptable and has an ambient shelf-life of 4 days in vacuum and 3 days in air packs, while at refrigeration temperature, it can keep well for 10 days in vacuum and 6 days in air packs with satisfactory microbiological quality.

Value added meat products

• Cured and smoked chicken: Dressed chickens are brine-cured for 48 hours at 4°C followed by smoking for 4 hours at 45°C (R.H. 30%) to produce delicious product having desirable pink colour and typical smoky flavour with longer shelf-life.
• Chicken patties: This is a value-added, comminuted chicken product prepared by utilizing the tough meat of culled layers /discontinued breeder stock. Minced meat, fat,binder, condiments and additives are mixed in a homogeniser twice at 15°C to prepare uniform emulsion which is moulded and finally oven-cooked.
• Chicken nuggets: This is also a comminuted product from chicken meat based emulsion more or less similar to that of chicken patties and moulded in the form of square or rectangular nuggets.
• Intermediate moisture chicken meat: It is self-stable product developed by immersion of diced chicken meat in infusion solution containing humectants followed by partial dehydration into a semi-moist product which can be safely stored for about 2 months at ambient temperature.
• Chicken chunkalona: A delicious ready-to-eat product prepared from a combination of spent hen meat mince (60%) and pre-merinated tender meat chunks of broiler (25%) along with binders, extenders and seasonings.
• Chicken meat spread: A spreadable product prepared from a combination of pre-cooked, deboned and minced spent hens meat (85%) in combination with cereal starch, egg yolk, seasoning and permitted food additives followed by thermal processing for gelatinization of starch and stabilization of emulsified product. The product has a shelf-life of 12 and 60 days under refrigeration (5°C) and frozen (-18°C) storage, respectively.
• Marinated chicken breast fillets: A value-added poultry product prepared by tumbling marination of broiler pectoral muscle followed by oven roasting to obtain ready-to-eat product.
• Vinegar based chicken gizzard pickle: Vinegar based chicken gizzard pickle is a low cost protein rich, chicken fast food with moderately longer shelf-life at ambient temperature (45 days during summer/ rainy season (~34°C); 75 days during winter (~26°C).
• Cooked chicken stock (One minute curried chicken): This is a cost effective fast food for instant use by working couples, old people and highly useful at times of instant need.
• Mixed Chicken Loaf: The technology offers relatively low cost, easy to process and cost effective fast food.
• Cooked Chicken Roll: Cooked Chicken Roll is a novel, ready to consume fast food requiring mild warming before use.

Pet food
• Poultry by-products based pet food: Highly nutritious pet food biscuits prepared from a combination of poulty slaughter by-products (excluding feathers), damaged egg liquid, bakery waste, mixed cereal flour, soybean oil and permitted food additives with a shelf-life of 4 months at ambient temperature.