FLEISCHWIRTSCHAFT international 5/2018

Volume 33 _D42804 F 

Journal for meat production, 

processing and research 

international 

5_2018 

WH Group 

Ready tofeed the world 

Building 

Planning is the key 

for effectivity 

Ingredients 

Fiber blends for 

vegan alternatives 

Research 

Development of 

fiber rich chicken rolls 

Topics 

Convenience Foods 

Filling, Portioning, Clipping

Fleischwirtschaft international 5_2018 

3 

Editorial 

Embargos don’t protect against ASF 

African swine fever in China and Europe requires global efforts 

African swine fever (ASF) continues to advance 

globally.After the recent cases of ASF in 

China and the steady spread from its origin in 

Africa via the Middle East to Eastern Europe, 

the pathogen has now made along leap into 

Western European Belgium. At the end of 

September,there were 15 confirmed cases of 

ASF in heavily decomposed wild boars. Livestock 

populations are currently not affected. 

Thanks to immediate measures such as the 

clearance of a"buffer zone", Belgium is officially 

free of ASF. Nevertheless, six third countries 

immediately stopped the import of Belgian 

pork. At the time of going to press, these were 

South Korea, China, Taiwan, Belarus, Mexico 

and the Philippines, according to FEBEV,the 

association of meat processing companies in 

Belgium. 

The large German slaughterhouses also temporarily 

stopped importing or processing pigs 

from Belgium, fearing not only fear the risk of 

an ASF introduction. It is still unclear whether 

even frozen goods which consist of pieces of 

Belgian meat, will subsequently receive aveterinary 

certificate for export to third countries. 

Overall, it is clear how quickly export flows can 

shift, even if the countries concerned do everything 

in their power to control the disease. 

Within the EU, export bans only apply to regions 

affected by the ASF for aperiod of three 

years after the most recent ASF case. The size of 

the closed region, including the buffer zone 

around the outbreak site, will be determined at 

EU level. This means that the so-called regionalisation 

principle applies in the EU, according to 

which meat deliveries are only stopped from the 

affected regions. Third countries, on the other 

hand, usually stop trade completely,even if the 

affected countries "remove" –inaddition to the 

wild boars –all domestic pigs from the buffer 

zone, which means they cull them. Otherwise 

there is too great danger that the ASF will 

sooner or later spill over from the wild boar 

population into the domestic pig sector,with 

unpredictable consequences. 

Acquiring knowledge about wild boar populations 

worldwide is of central importance for the 

assessment of risks associated with ASF and the 

planning of appropriate control measures. 

There is still alack of clarity regarding the distribution 

of this wild animal species. To fill this 

knowledge gap, EFSA was funding the 

"Enetwild project" to collect and harmonise data 

on the geographical distribution and abundance 

of wild boar throughout Europe. 

Accordingly,other countries around the world 

should also take care of such projects instead of 

imposing additional punitive tariffs on pork in 

current trade disputes. In view of the uncontrolled 

spread of ASF via the human factor, 

border fences in Poland, Denmark and other 

countries are ahope in the short term, but 

long-term protection offers only avictory over 

the pathogen of swine fever.And this victory is 

certainly easier and quicker to achieve with 

international cooperation and intensive research 

than with aview to short-term export successes 

of export nations not (yet) affected. 

GerdAbeln 

Editor 

FLEISCHWIRTSCHAFT 


Advertisement

............................................ 


4 

Content 

14 

26 

28 

Columns 

Meat chain 

Topics 

3 Editorial 

5 News 

17 Industry News 

39 Calendar 

40 Advertisers, Credits, Subscriptions 

8 Forecast 

Development of global meat production. 

Afuture-oriented projection with special 

reference to pig meat, beef and veal. 

26 China 

Ready to feed the world. The business of 

WH Group radiates over more than 

40 countries and with 110,000 employees 

worldwide. 

35 Testing 

Toughness is akey gauge of meat 

quality.Meat products must deliver on 

consumers’ quality expectations. 

14 Ingredients 

Vegan minced meat alternatives. Fibre 

blends offer health options for nutritionconscious 

customers. 

21 Technology 

Processing of restructured meat 

products. These products have the 

potential to change the way we eat meat. 

28 Sustainability 

Planning exhaust air treatment. Anew 

construction of aBlack Forrest Ham 

production plant was planned with 

modern smoke filters. 

31 Byproducts 

Fullyutilizing secondary raw materials. 

Equipment, processing and use of bones 

of slaughter animals –Part 1 

The course of effectiveness 

to run aprocessing plant is 

set in the planning phase. 21 

Photo: fotolia /alex_photos 

Research &Development 

41 Development of dietary fiber rich chicken meat rolls 

and patties using rice bran 

By Nitin Mehta, S.S. Ahlawat, D.P. Sharma, Sanjay Yadav and 

M. Krishnakanth 

49 Edible offal quality of Swallow-BellyMangalica pigs 

reared under an intensive production system – 

Investigations on pigs slaughtered at 100 kg live 

weight 

By Aleksandra Despotović,Vladimir Tomović,Nikola Stanišić, 

Marija Jokanović,Branislav Šojić,Snežana Škaljac, 

Igor Tomašević,Slaviša Stajić,Aleksandra Martinović and 

Nevena Hromiš


5 

News 

APL 

CEO will not renew his 

present contract next year 

Andrew Spencer,CEO of Australian 

Pork Limited (APL) has advised his 

Board that he will not be seeking 

renewal when his present contract 

expires, effective 21 July2019. 

In his 13 years as CEO, he has 

guided the pork industry through 

the full gamut of good and bad 

times, some resulting in significant 

industry adjustment, and 

helped ensure more Australians 

are eating more pork than ever 

before, with pork now the second 

most consumed meat in the country.Hebelieves 

that it was time for 

renewal in the organisation, and 

APL now having anew Chair for the 

first time in 13 years made the 

middle of next year about the right 

time to move on. Spencer advised 

that he had no specific professional 

plans at present for life 

after APL, but that he would be 

keen to further pursue, amongst 

others, his recentlyannounced 

chairmanship of the Australian 

Farm Institute. 

//www.australianpork.com 

Brazilian food processor BRF SA 

from São Paulo said its recently 

named chief executive would 

step down by mid-2019,adding 

that it hoped to conclude by 

year-end asset sales he put in 

motion as part of asweeping 

overhaul. 

Pedro Parente (photo), aturnaround 

specialist who joined BRF in 

June after quitting the top job at 

state-controlled oil producer 

Petroleo Brasileiro SA, will stay on 

as chairman, but said Chief Operating 

Officer Lorival Luz would succeed 

him as CEO, with the transition 

expected to be complete in the 

middle of next year.Parente was 

Maurer-Atmos Middleby 

Vice President Sales and 

Marketing introduced 

Frank Lehnen has been named 

Vice President Sales and Marketing 

Maurer-Atmos Middleby GmbH. 

He will be responsible for leading 

sales and marketing strategy, 

activities, and personnel, expanding 

partnerships for Maurer’s 

innovative product lines. Lehnen 

has more than 35 years of solid 

food industry experience. He is a 

German Master Butcher previously 

associated with Vemag, JBT, 

Weber Maschinenbau and Freund 

Maschinenbau in sales and marketing 

capacities. 

The Middleby Corporation is a 

global leader in the foodservice 

equipment industry.The company 

develops, manufactures, markets 

and services abroad line of 

equipment used in the commercial 

foodservice, food processing, 

and residential kitchen equipment 

industries. Maurer-Atmos Middleby 

GmbH provides industry 

leading systems in thermal processing. 

//www.middleby.com 

BRF 

CEO to step down mid-2019 

named as part of amanagement 

overhaul demanded by investors 

after almost three consecutive 

money-losing years accompanied 

by allegations BRF sought to evade 

food safety checks for its meat. 

//www.brf-global.com 

Danish Crown /Tulip 

New CEO for DC’s UKbusiness unit 

Andrew Cracknell has been appointed 

as CEO of Tulip Ltd. He 

takes up the job with immediate 

effect to restore earnings in Danish 

Crown’sUKbusiness unit. Cracknell 

has been chosen to manage the 

on-going transformation of Tulip 

headquarted in Randers, Denmark. 

He brings with him considerable 

experience of the meat industry 

and the UK retail landscape, which 

will be essential in securing and 

growing Tulip’sposition in the UK 

market. 

Cracknell, after graduating with a 

BSc degree, started his career with 

the ABP Food Group more than 25 

years ago. Having worked in both 

the Fresh and Frozen Divisions, he 

NAMI 

Officers elected during 

the annual meeting 

The North American Meat Institute 

(NAMI) elected the six new officers 

who will guide the organization 

in the next year.The officers 

were selected during the Meat 

Institute’sAnnual Meeting, held 5 

October in Washington, DC. 

Julie Anna Potts was officially 

elected by the members to succeed 

outgoing President and CEO 

Barry Carpenter.“Ilook forward to 

working with the new officers, 

the Board and the membership to 

respond to key priorities in the 

year ahead,” said President and 

CEO Julie Anna Potts. “Their collective 

expertise will provide 

guidance to the institute and to 

the entire industry to ensure that 

we work together to advance our 

common interests and to achieve 

our shared goals.” 

The Meat Institute Board of 

Directors is comprised of industry 

leaders representing the organization’smember 

companies. 

//www.meatinstitute.org 

was appointed Commercial Director 

in 2009 and became amember of 

the board. In 2014,hejoined Noble 

Foods as CEO and in 2016 he took 

up the position of Managing Director 

of the Red Meat Division within 2 

Sisters Food Group. 

//www.danishcrown.dk 

APRIL 

New CEO and inaugural 

Chief Scientist appointed 

Professor John Pluske from Murdoch 

University, Western Australia, 

has been appointed inaugural 

Chief Scientist and CEO of 

the Australasian Pork Research 

Institute Limited (APRIL). He will 

commit more than half his time to 

APRIL, while maintaining academic 

roles and duties at Murdoch 

University. 

APRIL is an independent research 

entity continuing the 

collaborative approach to research 

and development of the 

very successful Cooperative 

Research Centre for High Integrity 

Australian Pork (Pork CRC), which 

is winding down to its 30 June 

2019 conclusion. The organization 

activelypartners with industry 

and educational institutions to 

deliver research outcomes to the 

Australasian pork industry that 

generate financial returns to 

support ongoing research, development 

and training. 

//www.april.com.au

.................................. 

6 


News 

MHP 

Perutnina Ptuj acquired 

FoodTech will open its doors 

This year’s FoodTech will be held at MCH Messecenter Herning, 

Denmark, on 13 to 15 November. 

The expo takes place every two years at MCH Messecenter 

Herning in Denmark. Since launching in 1997, FoodTech has 

been bringing the entire food industry together for the past 24 

years and provided aplatform for inspiration, knowledge 

sharing and building new networks. It spans five halls which 

are divided into different themes and product groups within 

the food and food technology industry.This opens opportunities 

to gain new knowledge and inspiration. 

//uk.foodtech.dk 

MHP from Kiev, Ukraine, one of the 

leading international agro-industrial 

groups, is seeking to acquire 

Perutnina Ptuj, awell-established 

and verticallyintegrated company 

in Southeast Europe. The business 

is averticallyintegrated company 

and aleading poultry producer in its 

home country with cutting facilities 

in the EU (the Netherlands and 

Slovakia) and asales and distribution 

office in MENA (UAE). MHP sells 

around 60% of its poultry products 

domesticallyand around 40% to 

over 60 countries across the world. 

MHP is undertaking astrategic 

step with this expansion, which will 

add value to the company and 

strengthen its position as aglobal 

player, while Perutnina Ptuj is 

obtaining astrategic long-term 

investor.Perutnina Ptuj has a 

strong brand and significant share 

The acquisition will strengthen 

MHP‘s position as aglobal player. 

of poultry value-added products, 

which MHP is ready to support over 

the coming years through investment 

and further development. MHP 

commits to improve the quality of 

the production base to meet the 

highest EU standards. 

//www.mhp.com.ua 

Frontmatec 

Own presence in Central Europe 

Multivac 

New Center of Excellence 

Frontmatec from Beckum, Germany, 

is taking astep in bringing 

the benefits of Industry 4.0 to their 

customers in Central Europe. They 

are investing in alocal competence 

center in order to be able to 

roll their innovative Factory Management 

Systems into the region. 

The company develops worldleading 

customized solutions for 

automation in the food industry, 

other hygiene sensitive industries 

and the utilities industry.They are 

renowned for their high-quality 

systems for the entire value chain 

in the meat industry –from hygiene 

systems to control systems, 

from carcass grading to slaughter 

lines, from cutting and deboning 

lines to logistics and packaging. 

On 1October, Marcus Helsper 

joined Frontmatec to be the leader 

of the Control Systems business in 

Central Europe. He has extensive 

experience within Factory Management 

Systems for the meat industry. 

//www.frontmatec.com 

Advertisement 

Once more Multivac invests in its 

Allgäu headquarters and builds a 

new Center of Excellence for slicers 

and automation solutions. As part 

of an official ceremony, the Directors 

Hans-Joachim Boekstegers 

(CEO), Guido Spix (CTO and COO) and 

Christian Traumann (CFO) turned 

the first spadeful of earth for the 

construction of anew building 

complex in Wolfertschwenden. 

It is intended primarilyfor the 

new Slicer Business Unit. The floor 

space of more than 17,000 m 2 will 

also create 180high-quality office 

workstations as well as conference 

and function rooms, which 

will be capable of being used very 

flexibly. The investment amounts 

to around €35 mill. Completion is 

planned for 2020. 

The production space on the 

ground floor of the new Building 16 

will be around 7,500 m 2 .Building 17 

will house the new Slicer Application 

Center as well as areception 

area and an additional company 

restaurant, which will extend over 

two floors. In addition to this, a 

total of 180high-quality office 

workstations will be created on the 

third floor, while versatile conference 

and function rooms will be 

housed on the top floor. 

The Directors turned the first 

spadeful of earth for the 

construction of the new building. 

In the Application Center the 

range of services on offer for 

slicers will be similar to those in 

the existing Training and Innovation 

Center (TIC), namelysample 

production and machine demonstrations 

as well as awide range of 

training programs for the slicers 

and slicer lines. 

The Group has approximately 

5,600 employees worldwide, with 

some 2,100based at its headquarters. 

The production site in currently 

comprises more than 72,000 m 2 in 

total. In the early2018new production 

areas as well as additional 

office space were completed. 

//www.multivac.com


7 

News 

US Beef 

August exports at new heights 

The retail giant will use blockchain technology developed by IBM. 

Carrefour 

Retailer tracks fresh products 

Europe's largest retailer Carrefour 

SA from Boulogne-Billancourt, 

France, has adopted blockchain 

ledger technology to track and 

trace chicken, eggs and tomatoes 

as they travel from farms to stores, 

and will deploy it across all of its 

fresh product lines in coming years. 

The French retail giant said it 

will relyonblockchain technology 

developed by IBM, which is working 

with anumber of retailers, 

logistics firms and growers to roll 

out systems to secure their global 

supplychains. Blockchain, best 

known as the technology underlying 

cryptocurrency bitcoin, is a 

shared record of data kept by a 

network of individual computers 

rather than asingle party.Proponents 

say it has the power to 

transform industries from finance 

to real estate, but so far there 

have been few examples of its 

large-scale application. 

Carrefour Secretary General 

Laurent Vallee said the group would 

widen its use of the system to its 

300 fresh products across the world 

by 2022, securing asafe supply 

chain and allowing customers to 

trust in their food. "The key thing for 

us as Carrefour is to be able to say 

when there is acrisis that we have 

the blockchain technology, so we 

are able to trace products.“ 

//www.carrefour.com 

US beef exports set new records in 

August with export value topping 

$750 mill. for the first time, according 

to data released by USDA and 

compiled by the US Meat Export 

Federation (USMEF). 

August beef exports totaled 

119,850 t, up 7% from ayear ago, 

valued at $751.7mill. –up11% 

year-over-year and easilyexceeding 

the previous record of $722.1 

mill. reached in May 2018.For 

January through August, beef 

exports totaled 899,300 t, up 9% 

from ayear ago, while value 

climbed 18%to$5.51bn. 

For the third consecutive month, 

beef muscle cut exports set anew 

volume record in August at 95,181 t 

(up 9% from ayear ago), valued at 

$679.6 mill. (up 13%). Through 

August, muscle cut exports were 

14%ahead of last year’s pace in 

volume (692,234 t) and 21% higher 

in value ($4.93 bn.). August exports 

US beef exports set new records 

in August with topping values. 

accounted for 13.2% of total beef 

production, up from 12.5% ayear 

ago. For beef muscle cuts only, the 

percentage exported was 11.2%, 

up from 10.4% last year.For January 

through August, exports accounted 

for 13.5% of total beef 

production and 11.1% for muscle 

cuts –upfrom 12.8% and 10.1%. 

//www.usmef.org 

Advertisement 

JBS 

Expansion plan announced 

The Brazilian beef giant JBS S.A. 

from São Paulo announced plans 

to double beef production at the 

company’sprocessing plants in 

Iturama and Ituiutaba, Minas 

Gerais, at costs of $12 mill. Upgrades 

will include modernization 

of equipment and enhanced 

efficiencies. 

The company said the expansion 

is intended to keep up with 

surging demand for beef in China. 

The processing plant in Iturama 

will be upgraded and modernized. 

However, larger production capacity 

also will serve markets in Europe 

and Brazil. JBS recently 

implemented asecond shift to 

accommodate the growth and 

plans to offer new jobs until the 

second quarter of 2019. 

“Wedoubled the volume of 

production in these two plants to 

meet all export certifications, but 

mainlybecause we believe in the 

strength of the Chinese market,” 

Renato Costa, president of JBS 

Carnes. “When we compare the 

accumulated exported this year 

with the same period of last year, 

we had a125% increase in volume.” 

JBS has been exporting beef to 

China since 2015.Processing 

plants in Lins and Andradina, 

Mozarlândia and Barra do Garças 

are certified to export to China. 

//jbs.com.br

...................................... 

......................................... 

8 


Forecast 

Development of global meat production 

Afuture-oriented projection with special reference to pig meat,beef and veal 

It is estimatedthat with population growth and 

the increasing purchasing power of an expanding 

middle-class in many developing and 

threshold countries meat consumption will 

also grow. 

By Hans-Wilhelm Windhorst 

Inthis overview,aprojection for the future 

development of global meat production between 

2016 and 2026 will be presented. It will 

focus on the dynamics in pig meat, beef and veal 

production, but will also consider the dynamics 

in poultry meat production which in many 

countries is the main competitor for beef and 

pig meat. 

Different dynamics at regional level 

and by meat type 

In Tables 1and 2, the projected development of 

global meat production at continent level and by 

meat type is documented. Global meat production 

is expected to grow by 33 mill. tinthe analysed 

time period and reach avolume of 

302 mill. t. Acomparison of the regional development 

reveals that Asia will contribute 17.2 mill. t 

or 52.0% to the global growth, followed by North 

America with 20.4% and Central and South 

America with 17.9%. At the level of meat types 

remarkable differences can be observed (Fig. 1). 

Poultry meat will share 14.8 mill. tor 44.6% in 

the global increase of meat production, followed 

by pig meat with 11.1 mill. tor33.5% and beef 

and veal with 7.2 mill. tor21.8%. Acloser look at 

the regional development of the three meat types 

shows considerable differences. Asia will contribute 

the highest amounts in the analysed time 

period for all three meat types. In Europe, relative 

growth rates will much lower than in the other 

continents. While it is expected that beef and veal 

Source: OECD Agricultural Outlook 2017–2926; Design: A. Veauthier FLEISCHWIRTSCHAFT international 5_2018 

Fig. 1: The projected development of global meat production between 2016 and2026 by meat type 

will even decrease by 4.4%, and pig meat grow 

only by 0.8%, poultry meat production will increase 

by 6.1%.This documents ashiftinthe per 

capita consumption from the expensive beef and 

veal to poultry meat. In addition, the changing 

meat consumption behaviour of an aging population, 

the lower meat consumption of the younger 

age-classes in many developed countries and 

religious barriers are the main steering factors 

behind this trend. 

Regional concentration in pig meat 

production will decrease 

It is projected that the global production volume of 

pig meat will increase by 11.1 mill. tor9.5%inthe 

analysed time-period. The share of the ten leading 

countries in global pig meat production will decrease 

from 90.0% to 84.7% (Tab. 3). This indicates 

that pig meat will be produced by an increasing 

number of countries, trying to meet the domestic 

demand. The composition of the ten leading 

countries in 2026 will not differ from that in 2016, 

but there will be achange in the ranking. It is 

projected that Brazil will surpass Viet Namin2026. 

The highest absolute growth of pig meat production 

will be realised in the USA with 1.3mill. t 

followed by the Russian Federation and Viet Nam. 

In contrast, the production volume in the EU is 

projected to decrease by 287,000 tand in Japan by 

12,000 t. China and the EU will lose shares in the 

Comparison by continents 

Tab. 1: Projected development of global meat production between 2016 and 2026 at continent level; data in 1,000 t 

Continent Beef and veal Pig meat Poultry meat Meat total 

2016 2026 2016 2026 2016 2026 2016 2026 

Africa 5,328 6,362 1,140 1,379 3,579 4,117 10,047 11,888 

Asia 15,921 18,531 63,691 71,425 38,603 45,460 118,215 135,416 

Europe 10,740 10,268 28,643 28,869 20,046 22,233 60,329 61,369 

NAmerica* 14,394 16,703 14,546 16,227 25,352 28,103 54,292 61,033 

CS America 16,160 18,242 6,284 7,441 22,921 25,606 45,365 541,289 

Oceania 3,316 3,567 423 489 1,454 1,720 5,293 5,776 

World 69,115 76,341 116,431 127,526 116,845 131,609 302,391 335,476 

*Canada, Mexico, USA 

Source: OECD Agricultural Outlook 2017–2026 FLEISCHWIRTSCHAFT international 5_2018

............................................... 

.............................................. 

........................................ 

10 


Forecast 


Absolute and relative increase 

Tab. 2: Projected absolute and relative increase of global meat production 

between 2016 and 2026 at continent level; data in 1,000 t 

Continent Beef and veal Pig meat Poultry meat Meat total 

absolute % absolute % absolute % absolute % 

Africa 1,034 19.4 239 21.0 538 15.0 1,841 18.3 

Asia 2,610 16.4 7,334 12.1 6,857 17.8 17,201 14.6 

Europe –472 –4.4 226 0.8 1,286 6.1 1,040 1.7 

NAmerica* 2,309 16.0 1,681 11.6 3,751 10.9 6,741 12.4 

CS America 2,082 12.9 1,157 18.4 2,685 11.7 5,924 13.1 

Oceania 251 6.1 66 15.6 266 118.3 583 11.2 

World 7,226 10.5 11,095 9.5 14,764 12.6 33,085 10.9 

*Canada, Mexico, USA 

Source: OECD Agricultural Outlook 2017–2026 FLEISCHWIRTSCHAFT international 5_2018 

global production volume. It is expected that 

because of the rising per capita consumption of 

poultry meat in the urban agglomerations and 

the favourable feed conversion rate, China will 

foster broiler growing. The USA and Brazil will 

be able to strengthen their positions in the global 

pig meat market. The highest relative growth will 

be found in Mexico, the Philippines and Brazil. It 

is remarkable that of the ten leading countries 

(here the EU is counted as one country) five are 

threshold countries. Obviously,they will play an 

important role in the dynamics of the global pig 

meat industry in the coming decade. 

Regional concentration in beef and veal 

production will increase insignificantly 

Global beef and veal production is projected to 

increase by 7.2 mill. tor10.5% between 2016 and 

2026 and reach avolume of 76.3 mill. t(Tab. 4). 

Top ten pork 

Tab. 3: The ten leading countries in global pig meat production in 2016 and 2026; data in 1,000 t 

2016 2026 Increase 

Country Production Share (%) Country Production Share (%) Absolute % 

China 53,000 45.5 China 53,309 41.8 300 +0.6 

EU (28) 23,629 20.3 EU (28) 23,342 18.3 –287 –1.2 

USA 11,170 9.6 USA 12,422 9.7 1,252 +11.2 

Viet Nam 3,888 3.3 Brazil 4,500 3.5 612 +15.7 

Brazil 3,609 3.1 Viet Nam 3,851 3.0 242 +6.7 

Russian Fed. 3,163 2.7 Russian Fed. 3,590 2.8 427 +13.5 

Canada 2,055 1.8 Canada 2,120 1.7 65 +3.2 

Philippines 1,740 1.5 Philippines 2,030 1.6 290 +16.7 

Mexico 1,321 1.1 Mexico 1,685 1.3 364 +27.6 

Japan 1,271 1.1 Japan 1,259 1.0 –12 –0.9 

10 countries 104,846 90.0 10 countries 108,108 84.7 3,262 +3.1 

World 116,431 100.0 World 127,526 100.0 11,095 +9.5 

Source: OECD Agricultural Outlook 2017–2026 FLEISCHWIRTSCHAFTinternational 5_2018 

Top ten beef and veal 

Tab. 4: The ten leading countries in global beef and veal production in 2016 and 2026; data in 1,000 t 

2016 2026 Increase 

Country Production Share (%) Country Production Share (%) Absolute % 

USA 11,213 16.2 USA 12,234 16.0 1,030 +9.2 

Brazil 9,525 13.8 Brazil 10,855 14.2 1,330 +14.0 

EU (28) 8,150 11.8 China 8,706 11.4 1,536 +21.4 

China 7,170 10.4 EU (28) 7,571 9.9 –579 –7.1 

Argentina 2,640 3.8 Argentina 3,264 4.4 624 +23.6 

Australia 2,639 3.8 India 3,072 4.0 406 +15.4 

India 2,636 3.8 Australia 2,957 3.9 318 +12.1 

Mexico 1,866 2.7 Mexico 2,161 2.8 295 +15.8 

Pakistan 1,782 2.6 Pakistan 2,115 2.8 333 +18.7 

Russian Fed. 1,550 2.2 Russian Fed. 1,698 2.2 148 +9.5 

10 countries 49,171 71.1 10 countries 54,633 71.6 5,462 +8.9 

World 69,115 100.0 World 75,341 100.0 7,226 +10.5 

Source: OECD Agricultural Outlook 2017-2026 FLEISCHWIRTSCHAFT international 5_2018

.............................................................. 


11 

Forecast 

The share of the ten leading countries in the 

global production volume will grow from 71.1%to 

71.6%. Acloser analysis of the data reveals that in 

particular in several threshold countries production 

will increase considerably.The highest 

absolute growth is projected for China with 

1.5mill. t, followed by Brazil and the USA. The 

highest relative increase is expected in Argentina, 

China and Pakistan. In contrast to these countries, 

beef and veal production in the EU (28) will 

decline by 579,000 tor7.1%.Beef and veal consumption 

is stagnating or decreasing in most of 

the EU member countries. This is as well aconsequence 

of the mad cow disease (BSE) in Europe 

in the late 1980s and early 1990s as of the comparatively 

high price for beef and veal in the retail 

stores. It is aresult of the higher production costs 

because of the unfavourable feed conversion rate 

in intense fattening. On the other hand, in countries 

with vast natural grasslands the production 

cost is much lower.This explains the fast growth 

and the higher per capita consumption in Latin 

America and some countries in Western Asia. 

Wide differences in the per capita consumption 

of beef and veal and pig meat 

It is projected that the global per capita consumption 

of pig meat will decrease by 0.14 kg between 

2016 and 2026 and reach avalue of 12.14 kg. The 

Consumption of beef and veal 

Tab. 5: Theprojected development of the per capita consumptionofbeef andveal 

in selected countries between 2016 and 2026; data in kg per person andyear 

Country 2016 2026 Change 

Uruguay 43.09 45.18 +2.09 

Argentina 38.95 37.69 –1.26 

Brazil 25.66 26.17 +0.51 

USA 25.62 25.85 +0.23 

Israel 19.91 20.74 +0.83 

Australia 22.05 19.40 -2.65 

Canada 17.37 18.00 +0.63 

South Africa 10.87 11.09 +0.22 

Russian Fed. 9.76 11.14 +1.38 

Korea, Rep. 10.26 10.74 +0.48 

EU (28) 11.07 10.39 –0.68 

Egypt 9.27 9.08 –0.19 

Mexico 8.85 8.98 +0.13 

Japan 6.60 6.84 +0.24 

China 4.00 4.73 +0.73 

Iran 3.33 3.35 +0.02 

World 6.45 6.49 +0.04 

Source: OECD Agricultural Outlook 2017–2026; WINDHORST FLEISCHWIRTSCHAFTinternational 5_2018 

Advertisement

........................................................... 

........................................................... 

12 


Forecast 


Pork consumption 

Tab. 6: The projected development of the per capita 

consumption of pig meat in selected countries 

between 2016 and 2026; data in kg per person and year 


China 30.83 33.15 +2.32 

EU (28) 32.26 32.05 –0.21 

Korea, Rep. 28.28 29.59 +1.31 

USA 22.76 23.62 +0.86 

Russian Fed. 20.00 22.25 +2.25 

Australia 20.50 21.00 +0.95 

Canada 16.95 16.14 -0.81 

Uruguay 14.95 15.58 +0.63 

Japan 15.35 15.54 +0.19 

Brazil 11.53 13.58 +2.05 

Mexico 11.83 12.89 +1.06 

Argentina 8.79 9.22 +0.43 

South Africa 3.45 3.40 –0.05 

Indonesia 2.26 2.47 +0.21 

Israel 1.62 1.40 –0.22 

World 12.28 12.14 –0.14 

Source: OECD Agricultural Outlook 2017–2026; 

WINDHORST FLEISCHWIRTSCHAFT international 5_2018 

Consumption of poultry 

Tab. 7: Projected development of the per capita poultry 

meat consumption in selected countries between 2016 

and 2026; data in kg per person and year 


Israel 57.04 56.89 –0.15 

USA 48.30 48.26 –0.04 

Saudi Arabia 44.47 46.26 +0.94 

Malaysia 41.32 43.34 +2.02 

Brazil 39.60 39.82 +0.22 

South Africa 33.02 33.96 +0.94 

Mexico 26.51 27.58 +1.07 

EU (28) 23.89 24.75 +0.86 

Japan 14.07 14.77 +0.70 

China 12.14 13.80 +1.66 

Indonesia 6.70 7.30 +0.60 

India 1.90 2.30 +0.40 

World 13.78 14.13 +0.35 

Source: OECD Agricultural Outlook 2017–2026; 

WINDHORST FLEISCHWIRTSCHAFTinternational 5_2018 

data in Table 6shows the wide difference between 

the consumption in selected countries. China will 

be in aleading position with 33.15 kg, followed by 

the EU (28) with 32.05 kg and the Republic of 

Korea with 29.59 kg. Forthe EU (28), Canada and 

South Africa lower values are expected in 2026 

than in 2016.For the EU this is due to the already 

very high consumption. The expected increase in 

China will either result in aconsiderable growth 

of the domestic production volume or higher 

imports. The rise in the per capita consumption 

in Brazil explains the projected growth of the 

production volume. Very low will be pig meat 

consumption in Indonesia with 2.5 kg. Religious 

barriers are the main steering factor. 

The average global per capita consumption of 

beef and veal will remain almost unchanged 

between 2016 and 2026 (Tab. 5). This does not 

mean, however,that there are no changes at 

country level. Percapita consumption is projected 

to decline in Egypt by 0.19 kg, the EU (28) by 

0.68 kg, Argentina by 1.26 kg and in Australia 

even by 2.65 kg. On the other hand, an increase is 

expected in Uruguay with 2.09 kg, the Russian 

Federation with 1.38 kg and in China with 0.73 kg. 

Acomparison of the projected per capita consumption 

of beef and veal with that of pig meat 

reveals some interesting differences. The consumption 

of pig meat in China, the Russian 

Federation and the EU will be much higher than 

that of beef and veal while in Uruguay,Argentina, 

Brazil and South Africa much more beef and veal 

than pig meat will be consumed per person. 

What about the competition of poultry? 

In several countries with ahigh per capita consumption 

of pig meat or beef and veal, poultry meat 

has become an important competitor.This will be 

even more the case in the coming decade because 

of the fast increase of the production volume and 

the projected growth of the average per capita 

consumption from 13.79 kg in 2016 to 14.13 kg in 

2026. With the exception of the USA and Israel, 

poultry meat consumption will increase. 

The differences at country level are remarkable 

(Tab. 7). Israel will be in aleading position with a 

consumption of 56.89 kg per person and year, 

followed by the USA with 48.26 kg and Saudi 

Arabia with 46.26 kg. In Israel and Saudi Arabia 

there is no competition with pig meat because of 

religious barriers. 

In the USA, poultry meat is the main competitor 

for the pig producers and cattle ranchers. For 

some decades poultry meat has been able to gain 

considerable market shares from the two other 

meat types. The differences in the preference of a 

certain meat type at country level are aresult of 

tradition, religious barriers, price in the retail 

stores, quality and hygienic standard of the offered 

meat and also of strategies in the economic 

policy of the countries. 

Summary and perspectives 

Between 2016 and 2026, global meat production 

will increase by 33 mill. tor10.9% and reach a 

volume of 302 mill. t. Poultry meat is expected to 

remain the fastest growing meat type in the 

coming decade and will contribute almost 45% 

to the global growth, followed by pig meat with a 

contribution of 33.5% and beef and veal with 

21.8%. Asia will strengthen its leading position 

and share over 40% of the global meat production 

volume in 2026. 

The regional concentration of beef and veal 

production is very high. In 2026, the ten leading 

countries will contribute 83.3% to the global 

production volume, the three leading countries 

(USA, Brazil and China) 41.6%. 

The regional concentration in pig meat production 

is expected to decrease by 5% in the 

analysed time period. China will be the dominating 

country,contributing 41.8% to global pig 

meat production. 

The per capita meat consumption will differ 

considerably between countries. In China and 

the EU over 30 kg of pig meat will be consumed 

in 2026, in Indonesia only 2.5 kg. Beef and veal 

consumption will be highest in Uruguay with 

45.2 kg, followed by Argentina and Brazil. The 

projected low consumption in China, Iran and 

Japan may be surprising, but tradition, religious 

barriers, purchasing power of the consumers 

and strategies in economic policy will be the 

main steering factors behind the expected differences. 

Data source 

OECD Agricultural Outlook 2016–2026: 

www.stats.oecd.org . 

Author’s address 

Hans-Wilhelm Windhorst 

is Prof. emeritus and Scientific Director of the 

Science and Information Centre Sustainable 

Poultry Production (WING), University of 

Vechta, Germany. 

Prof. Dr.Hans-Wilhelm Windhorst, Universität Vechta, Science 

and Information Centre Sustainable Poultry Production (WING), 

Universitätsstr.5,49377 Vechta, Germany, 

hwindhorst@wing.uni-vechta.de

................................... 

14 


Ingredients 

Clean label vegetarian and vegan burgers attract many consumers. 

Vegan minced meat alternatives 

Fiber blends offer health options for nutrition-conscious customers 

The nutritional awareness of consumers is 

growing every day.More and more people carefully 

read the ingredients list on the packaging to 

identify additives or artificial ingredients. At the 

same time people are increasingly paying attention 

to nutritional values of the food they selected 

for consumption. 

By Francesca Köcher 

Most of vegetarian and vegan food is loaded 

with thickeners, stabilizers and other additives 

to achieve the typical consistency of meat 

products. This alternative food is often high in fat 

and calories and low in its nutritional benefits, for 

example the dietary fiber content among others. 

The DGE (German Society for Nutrition e.V.) 

recommends adaily fiber intake of 30 gper day. 

According to the “Nationale Verzehrs Studie II” 

(National Consumption Report II) the daily 

intake of the Europeans is significantly lower. 

Menare consuming 25 gper day and women just 

23 gper day. 

CFF GmbH &Co. KG from Gehren, Germany, 

continuously pursues the target of increasing the 

fiber intake of the population through dietary 

fiber enrichment in foods. There are no limits for 

the application: convenience, bakery or meat 

products and fast food, almost every food can be 

enriched with dietary fibers. The company’s 

product range “Sanacel” includes insoluble and 

partly soluble fibers as well as blends of both. The 

blends are able to replace undesired food additives 

and various binding agents by aclean label 

solution. They are highly functional, allergen free 

and 100% plant based. This is why they are suitable 

for vegetarian and vegan diets. The market 

researchers Skopos Group confirms that in the 

past few years the number of people consuming 

vegan products has grown constantly.Their study 

shows, that around 80,000 people followed a 

vegan diet in 2008 in comparison to 1.3mill. 

people in 2016. 

The aim for the application in vegetarian and 

vegan products is to develop asolution with the 

highest possible nutritional value, and ameat-like 

texture and bite. The blends Sanacel add 035 and 

Sanacel add 025 have ahigh nutritional value and 

are often used as afunctional ingredient for 

binding and stabilizing. Furthermore they give 

texture to the products. This is especially required 

CFF 

For 40 years CFF GmbH &Co. KG is motivated 

by the remarkable application 

diversity of cellulose fibres. In the past and 

today natural and biodegradable raw 

materials are the engine for the development 

and manufacturing of functional fibre 

products Topcel, Technocel, Diacel, 

Sanacel and Sensocel. The company’s 

products are eco-friendlyand remain 

integrated into the natural cycle: from 

nature –back to nature. 

//www.cff.de 

for vegetarian and vegan meat alternatives. 

As an example for the application of this additives 

the development of clean label vegan burger 

alternatives stands for.Inthe burger formulation 

both blends are used. They offer consumers a 

source of fiber and an increase of the health 

benefit of the product, without having to accept a 

change of the sensory properties. At the same 

time the fiber content can be increased significantly 

to declare the burger as “rich in fiber”. 

Simultaneous texture analyses of the burger 

patties show,that it is possible to produce meatfree 

alternatives without additives which are 

comparable to the texture of products which are 

already available on the market. 

Technological advantages of fiber blends 

Besides their nutritional properties, fiber blends 

also have technological advantages. Insoluble 

fibers are helping to imitate ameat like structure, 

by giving more texture to the product. Soluble 

and partly soluble fibers increase the succulence 

of the product and act as binding agents or stabilizers. 

Sanacel blends are easy to process.They 

can be added in dry condition to the process, 

without any pretreatment. They offer aclean label 

solution for avegetarian and vegan burger,without 

using any of the listed additives from the 

VO (EG) No.1333/2008. 

In previous trials CFF developed vegetarian 

burgers to imitate the texture with fibers. In these 

trials the question came up, if it would be possible 

to develop avegan burger by using atype from the 

Sanacel add range in exchange for other binders, 

with the target to reach the same texture and bite

......................................... 

............................................ 

16 


Ingredients 

Vegan minced meat alternatives 

Source:KÖCHER FLEISCHWIRTSCHAFT international 5_2018 

Fig. 1: Comparison of the fibre content in 100gofburgerpatties 

Source:KÖCHER FLEISCHWIRTSCHAFT international 5_2018 

Fig. 2: The peaks characterize the texture of the products 

like the products which are already available to 

the consumers. 

How does it work in burger 

Figure 1compares the fiber content in 100gof 

the two vegan burger developed by CFF with 

market samples, which were produced with other 

additives. The declaration Vegan 035 stands for 

the product manufactured with Sanacel add 035 

and the declartion Vegan 025 stands for the 

product made with Sanacel add 025. The trial 

products are compared with market samples 

declared as MS2, MS3 and MS4. Accordingtothe 

European legislation (EG) No.1924/2006 the 

burger patties type Vegan 035 and Vegan 025 are 

rich in fiber (≥6 gdietary fiber per 100gfood) 

while the market samples MS2 and MS3 are 

merely fiber enriched (≥3 gdietary fiber per 100g 

food). MS4 has afiber contentunder 3% and 

therefore the fiber content cannot be declared for 

promotional matters. 

Texture analysis 

The texture is analyzed by using atexture analyzer 

type TA.XTplus 100fromSable Micro 

Systems. The bite was imitated by running the 

measuring body into the burger with constant 

speed. When the burger is breaking apart, the 

resulting graph is showing apeak. The higher the 

peak, the more force the texture analyser needs to 

break through the burger.Figure 2shows the 

results of the breaking point in the bite imitation. 

All burger patties were measured under the same 

conditions, without preheating and at room 

temperature. The texture and firmness of the 

different products vary widely.Vegan 025and the 

MS2 are both softburgers. Their break through is 

at the very low force of below 2.0 kg. In MS2 

methylcellulose is used as abinderwhile in 

Vegan 025 acombination of insoluble and soluble 

fiber is used. Vegan 035 and MS4 have afirmer 

texture. Here, the texture analyzer shows aforce 

of 2.5 kg. In burger patty MS4 egg white is used 

as abinder. It is therefore not considered as vegan 

burger.InVegan 035 Sanacel add 035 accomplishes 

the binding properties. In MS3 two different 

stabilizers are used: carrageen and methylcellulose. 

This burger patty is with with aforce of 

3.5 kg needed to reach the breaking point in the 

texture anlayzer even firmer than the ones described 

before. 

The peaks of the graph show the structure of 

the burger patties. The more linear the graph is, 

the more homogenous is the product. MS4 shows 

acurve during the penetration. This is an indication, 

that the burger has some bite and texture, 

which makes it harder than the rest of the burger. 

The burger is therefore considered as less homogenous. 

Trial evaluation 

The results of the development are showing that 

the fiber blend alternatives for vegan burgers are 

giving a“healthier option” for nutrition-conscious 

customers. The texture analysis, imitating 

the bite, confirms that it is possible to develop 

vegan clean label burgers with asimilar texture to 

the products on the market, that are containing 

stabilizers with an e-number. 

By usingSanacel add 025 of the burger reach a 

fiber content of 7.5% and by adding Sanacel 

add 035 acontent of 8.5 gfibersper 100gburger 

wasmeasured. This documents that avegan 

alternative burger which allows to increase the 

daily fiber intake of consumers has been developed. 

Notonly consumers but also producers will 

successfully benefit from this opportunity delivered 

by the fiber enriched new product. High 

fiber contents (“rich in dietary fiber”) can be 

claimed on the food packaging and the nutritional 

data can be added in order to reach nutritional-conscious 

customers. Thereby the ingredients 

list stays clean label and follows the recent 

trend. 

Francesca Köcher 

completed her master's degree in food 

technology after her bachelor's degree in 

nutrition science. Since 2016 she has been 

working for CFF as international product 

manager in the food sector and is responsible for customer 

service, sales and application technology. 


Francesca Köcher, CFF GmbH &Co. KG, Arnstädter Straße 2, 

98708 Gehren, Germany.


17 

Symrise /Diana Food 

Solutions for savoury products 

With amarket share of 11%(2017), Symrise from 

Holzminden, Germany, is one of the world's top 

suppliers in the F&F market. The company has 

three segments: Flavor, Nutrition and Scent & 

Care. 

The Nutrition segment consists of the Diana 

division and the business units Food, Pet Food, 

Aqua and Probi. Diana develops tailor-made 

solutions from natural raw materials, which help 

to improve the sensorial and nutritional performance 

of its customers’ products. This includes 

sensorial and nutritional solutions to reinforce 

its customers’ benefits in the food industry, as 

well as natural and functional food solutions 

and palatability enhancers for pet food. Another 

Natural ingredients rise the palability and 

nutritional performance of savoury products. 

Industry News 

area are plant cell cultures dedicated to actives 

synthesis for the food, health and cosmetics 

industries. 

Diana Food provides the food industry with 

protection solutions from natural ingredients. 

Thanks to the company’sstrong network and 

active involvement in multiple-partner collaborative 

programs, it accomplishes the mission to 

preserve the sensorial and nutritional qualities 

of products over the long term to guarantee 

final consumers’ pleasure, health and safety. 

Nowadays, nearlyall consumers seek access to 

safer food made from natural and clean ingredients. 

That is why the company has developed a 

new range of food preservation solutions with a 

named-food label. 

Diana Food has designed innovative solutions 

based on natural acerola as asubstitution 

of sodium ascorbate or erythorbate. Acerola is a 

superfruit, rich in Vitamin C, containing other 

antioxidants (polyphenols, carotenoids …), 

fighting against deterioration. The company 

also has developed arange of ingredients 

based on different raw materials, which can be 

associated with acerola to replace nitrite salts 

in cured meat: agood option for natural preservation 

with optimized residual nitrite level and a 

better and quicker curing. The company also 

brings strong added-value to well-known 

preservative ingredients such as lemon and 

vinegar, boosting their preservation properties. 

//www.diana-food.com 

Beneo 

Safeguarding smoothness and stability 

Convenience and health are not naturallyassociated 

with being wholesome, balanced or 

natural. In the savoury segment especiallythe 

number of free-from and all-natural claims 

picked up. The wide appeal of plant-based 

formulations is in fact due to its healthful image. 

Over 60% of consumers worldwide say the 

impact of their food on health and wellbeing 

always influences their purchasing behaviour. 

Beneo from Mannheim, Germany, is part of the 

global Südzucker Group. The company provides 

Consumers more and more deny products with 

chemicallysounding additives and ingredients. 

natural, functional ingredients which offer 

endless opportunities for new and good recipes. 

Food manufacturers are able to formulate 

gluten-free pizzas, fibre-rich cups of noodles 

and vegan burgers with ajuicy bite or enhance 

processing, acid or thaw stability in creamy 

soups and sauces and improve yield on juicier 

chicken nuggets using this ingredients. 

Consumers keep aclose eye out for products 

with anoadditives/ no preservatives claim and 

have grown particularlywary of chemically 

sounding foods and formulations they are 

unfamiliar with. Remypure, functional native rice 

starch, is an established natural ingredient and 

can therefore help to build trust. In addition, it is 

asolid, clean label solution. Beneo offers anew 

grade of functional native rice starch, Remypure 

S52, that is characterised by its high tolerance 

to severe processing conditions (low pH, high 

temperature, high shear). Performance levels 

are similar to that of chemicallymodified 

starches. 

//www.beneo.com

18 


Industry News 

Corbion 

Label friendly solutions for meat 

The product line named Verdad of 

the Dutch company Corbion headquartered 

in Amsterdam includes a 

range of natural and clean label 

ingredient solutions that can help 

to simplify labeling while extending 

shelf life, improving yield, enhancing 

meat safety, reducing sodium 

and maximizing the overall quality 

and stability of meat products. The 

ingredients were developed for a 

wide range of savoury food. From 

ready-to-eat to fresh meat and 

fish products the ingredients can 

give the flexibility food manufactures 

need in their formulations. 

The products give meats aclear 

advantage in labeling with Verdad 

ferment blends, Verdad Vinegars or 

Verdad Avanta. The natural flavorings 

are produced by the fermentation 

of sugars. Fermentation is a 

centuries old process that imparts 

multiple benefits to afinished food 

product including, enhanced flavor, 

Fermentation is the basic 

technique for the ingredients. 

improved texture and increased 

microiological stability.The addition 

of the blends delivers all of 

these advantages without actually 

fermenting the food product it self. 

These blends of vinegar and cultured 

sugars, inhibit awide range 

of pathogens and can be used in 

both cured and uncured meats. 

//www.corbion.com 

Advertisement 

Cosucra 

Ingredients for natural food 

The Cosucra Groupe Warcoing, 

headquartered at Warcoing, Belgium, 

develops and produces 

natural food ingredients sourced 

from locallygrown chicory roots 

and yellow peas. The ingredients 

are promoted in four lines: 

Fibre extracted from the chicory 

root is the rawmaterial for ingredients 

of the productline named 

fibruline. It works as adietary fibre 

en-richment with abeneficial 

physiological effect demonstrated 

by the scientific literature. 

Highlypure pea protein isolate is 

the basis for the pisane productline. 

It provides ahigh level of 

nutrition and functionality.This 

plant protein is the sustainable 

and effective alternative to other 

protein isolates. Pea cell-wall fibre 

is the rawmaterial for the Swelite 

productline. It is ia trend-follwing, 

healthy and cost-effective solution 

for food manufacturers for its 

functional benefits, but also as the 

perfect clean-label solution. Pea 

starch is the basis of the productline 

named Nastar.The ingredients 

Pea protein isolates provide a 

high level of functionality. 

are free of gluten, lactose, cholesterol 

and with ahigher amylose 

content that offers better gelling 

properties than other widelyused 

native starches. It is also available 

in pregelatinized grade. 

Cosucra wants to think about 

more than just producing food 

components: The company staff 

thinks with the customers by 

helping them in the technical and 

nutritional development of their 

recipes. 

//www.cosucra.com 

Tic Gums 

Optimizing texture formulation 

Gums and stabilizers are key ingredients 

in dressings and sauces. 

They can suspend spices and other 

particulates, thicken and add 

mouthfeel, and emulsify oils. Product 

developers can count on the 

company Tic Gums from White 

Marsh, MD, USA for all texture and 

stabilization needs. Because their 

product line includes not only 

individual hydrocolloids and 

blended gum systems, but also 

innovative products at the leading 

edge of hydrocolloid technology, 

the experts of the company are able 

to recommend stabilizers that are 

the most functional and cost effective 

for aspecific application. 

Product developers trust the 

experts to provide simple solutions 

to complex challenges by bringing 

texture, stability and nutritional 

components together in the Simplistica 

ingredient systems. It 

allows food developers to optimize 

formulation solutions and better 

align label claim goals. Since the 

company’sexperts understand 

Gums and stabilizers have great 

influence on the texture. 

how all of the components of a 

formulation work together, from 

ingredients to processing, they 

can provide expert R&D support 

and aholistic solution. With the 

ingredient systems, developers 

can create consumer-pleasing 

products that are nutritionallyand 

texturallysound. Consumers continue 

to show increased interest in 

the sources and purposes of the 

ingredients on their food labels. 

//www.ticgums.com


21 

Technology 

Restructured meat products offer 

consumers convenience in 

preparation by uniform 

consistency and shape. 

Photo: Hans Braxmeier /pixabay 

Processing of restructured meat products 

These products have the potential to change the way we eat meat 

Meat is the first-choice source of animal protein for many people all over 

the world. According to the Codex Alimentarius, meat is defined as “all 

parts of an animal that are intended for,orhave been judged as safe and 

suitable for human consumption”. Nutritionally,meat importance is 

derived from its high quality protein containing all essential amino acids 

and its highly bioavailable minerals and vitamins. While eating meat it’s 

always desirable to have aboneless perfect piece with good shape, color, 

texture and juiciness. Butnature does not produce such perfect meat 

pieces. Bones and their typical arrangement in animal’s body make meat 

cuts in various shapes and sizes which are not always liked. 

By Parveez Ahmad Para andDilnawaz HM 

Those meat pieces which are less wanted along with trimmings from meat 

processing can be used to produce highly desirable boneless perfect 

pieces of meat. These can be formed and cut into various forms as per consumer 

requirements. The high microbial safety and convenience of these 

products serve well to the overly busy and food conscious present generation. 

With the advancement in their processing including the steps tumbling, 

filling and cooking and efficient marketing, these products have to 

potential to change the way we eat meat. 

Evolving technology 

In the early 1970s, restructuring technology appeared as anew concept to 

enhance meat utilization (MANDIGO,1988). Historically,there has always 

been an interest in restructuring ared meat product that is highly palatable 

and reasonably priced (SEIDEMAN and DURLAND,1983). Restructuring aims 

to create aconsumer-ready product which resembles an intact steak, chop or 

roast. Restructured meat products include any meat products that are partially 

or completely disassembled and then reformed into the same or a 

different form (Fig. 1).Products are referred to, variously,as‘restructured’, 

‘reformed’, ‘flaked and formed’, ‘chopped and shaped’and ‘chunked and 

formed’determined to alarge extent by the size of the constituent pieces 

(SHEARD and JOLLEY,1988). The term ‘intermediate value products’ is also 

used (BREIDENSTEIN,1982), suggesting that this type of product is perceived 

by the consumer,and marketed, as intermediate in value between traditional 

burgers and intact muscle steaks. The restructuring of meat and meat products 

enables the use of less valuable meat components to produce palatable 

meat products at areduced cost (TSAI et al., 1998). Meat restructuring technology 

offers apotential benefit in the utilization of meat trimmings and 

lower value cuts into value-added products, thereby improving the palatability 

and consumer acceptance (GADEKAR et al., 2015). Other advantages such 

as convenience in preparation, low fat content, economic, novelty in prod- 

Advertisement

22 


Technology 


fat particles are the essential requirements for this products. Optimum 

mixing time is necessary because less mixing can result into improper 

binding and excess mixing can lead to deterioration of the desired color. 

Fig. 1: Meat for restructed products is firstlydisassembled and then reformed. 

ucts range, programming for nutritive value, uniform consistency and 

quality give an upper edge to the restructured meat products in comparison 

to others. It should not be considered as areplacement for high quality cuts 

of steaks and roasts from intact muscle. Rather,itshould be considered as a 

way to expand the potential for muscle foods in market place. 

Home cooking skills for fresh whole muscle cuts, which seemed so easy a 

generation ago, seem to be declining. Most people nowadays no longer have 

the skill, while also the busy parents no longer have the time or the desire to 

spend hours in the kitchen preparing nutritious meals. The same is true for 

the young professionals, single households and empty nesters who are busy 

kick-starting their careers or pursuing lifestyle in which food consumption is 

better than preparation. The desire for more convenience indicate that the 

need for restructured meats has been increasing. Restructured products 

have sensory characteristics somewhere between ground meat and intact 

muscle steaks. The purpose of producing restructured products is to effectively 

market low value carcasses of spent or aged animals with poor conformationand 

carcass components. Restructuring also helps in producing 

homogenous and uniform size products looking similar to natural steak or 

bacon which can be sliced as per need of the consumer.Several methods like 

tumbling, massaging, blade tenderization and vaccum filling facilitate the 

production of high quality restructured products. Once the meat is available 

in the form of small trimmings, cubes or flakes, it can be formed into any 

shape by cementing the small meat portions into large cuts like bricks are 

used to make abuilding of any shape or size. Advancements in food process 

engineering and food processing machinery has increased the ease and 

efficiency of restructured meat production. These products are also convenient 

to the retailers as their uniform size and weight can be maintained 

whereas it is not the case with natural meat cuts whose size varies from 

animal to animal. Restructuring also allows the addition of functional vegetable 

ingredients like source of fiber or antioxidants, which helps in the 

preparation of complete meals and reduces some of the harmful effects 

associated with meat eating. Most of the time microbiological quality of 

these products also found to be better than natural counterparts. 

Methods of restructuring 

The three main methods for restructuring of meat include chunking and 

forming, flaking and forming and lastly tearing and forming. The basic 

principle behind this is the efficient extraction of muscle proteins. By the 

addition of chemicals such as salt and phosphates these proteins come to the 

surface of meat chunks and upon heating act as the binding material between 

muscle fibers of adjacent chunks. During processing either the hot-set 

or the cold-set binding method are used. The hot-set method involves gelling 

and binding of extracted meat proteins during cooking whereas in cold-set 

binding different binding systems which form gel even at room temperature 

are used. The constraint of hot-set technology is marketing of products; as 

the product should be either pre-cooked or frozen which limit its marketing 

potential. The advantage of this method is flexibility in marketing, either raw 

or refrigerated. The restructured meat product quality is affected by raw 

materials including meat type, comminution, particle size, mixing time, fat 

content, filling system, etc. Good appearance and fine distribution of small 

Production steps 

Restructuring is atechnique in which meat is partially or completely disassembled 

and then reformed into the same or different form. In restructured 

meat products, small meat pieces are bound or held together by naturally 

occurring proteins to form ameat product for consumers. The basic purpose 

of producing restructured meat is to utilize meat of spent or aged animals 

with poor conformation and carcass component (GADEKAR et al.,2012). 

Restructuring has been developed as amethod for transforming lower value 

cuts and quality trimmings into products of higher value. Restructuring has 

been defined as the use of manufacturing steps to create aconsumer-ready 

product which resembles intact muscle, such as asteak, kebab, chop or 

roast. It should be considered as away to expand the potential for muscle 

foods in the market place (BOLES,1999). In restructuring of meat, tumbling, 

massaging and vacuum filling are the three techniques used quite commonly. 

The basic aim of these techniques is to produce desirable attributes 

in the finished product. The action of tumbling and massaging not only aids 

in better extraction of proteins but also improves the speed of curing by 

increasing salt absorption. Tumbling and massaging thus improves cure 

distribution, increase ionic strength and pH, resulting in higher product 

yield and improves water retention, tenderness, juiciness and appearance of 

the finished product and binding of meat chunks. The meat temperature 

during tumbling and massaging is also important as it affects the binding 

strength; salt soluble proteins can be readily extracted from lean meat at 2.2 

to 3.3 °C. Foroptimum binding and food safety reasons tumbler and massager 

processes should be operated in cold rooms. Slow or intermittent 

agitation of meat disrupts tissue structure, thereby assists in distributing the 

brine solution. Vacuum filling technology has increasingly proved its worth 

in recent years to prevent intermediate spaces or air bubbles. 

Tumbling 

Tumbling is aphysical process which involves meat rotating, falling and 

contacting with walls and paddles in adrum and provides atransfer of 

kinetic energy to extract protein that forms abinding agent for muscle fibers. 

It is performed in arotating cylinder known as tumbler which consist of 

rotating stainless drums of different types, causing chunks of whole uncooked 

pieces of meat, either fresh or cured, to tumble or drop, with or 

without the help of baffles. Continuous and intermittent tumbling are two 

basic types of treatments that are used in continuous tumbling. The meat is 

tumbled at avery slow speed around 24 rpm, over aperiod of 12 to 16 huntil 

the desired number of revolutions are reached. When tumbling is finished, 

the meat is processed straight away.Inintermittent tumbling, the meat is 

tumbled and rested in intervals, aiming at abalance between optimal tumbling 

time and time for the brine to diffuse and increase brine absorption, 

yield, sliceability and reduce cooking losses. In tumbling, the container (or 

barrel) revolves around its own imaginary axis and has no paddles inside 

whereas, in massaging, the container is stationary and mixing arms or 

paddles move inside it. Massager is aslow mixer designed to stir or agitate 

large chunks of meat. Tumbling utilizes impact energy and massaging 

utilizes frictional energy.The application of vacuum to tumbling has been 

found to produce more extractable protein than non-vacuum conditions. 

Massaging 

In massaging mechanical action results from friction between different 

muscles, by contact with the walls and baffles of the massaging machine, 

producing amuch gentler effect than tumbling. This type of processing is 

very suitable for products in which the pieces and the muscular structure 

must be kept intact, but with the feature of achieving sufficient solubilization 

of proteins for muscular binding. The longer the massaging time applied, 

the greater the effect on the meat because increased solubilization and 

extraction of myofibrillar proteins will be obtained. Butthe processing time 

must be regulated because an excess of massaging time can produce results 

contrary to those desired, affecting the water holding capacity as well as the 

appearance of the slice.

24 


Technology 


addition of sodium nitrite in cured pork were also reported by PARK et al. 

(1994). Cured meat flavor intensity was found to increase with an increase in 

salt and nitrite levels (FROEHLICH et al., 1983). Long term flavor retention of 

cured meat (MAC DONALD et al., 1980) and suppression of rancid flavor are 

also dependent on nitrite (SATO and HEGARTY,1971). 

Fig. 2: Different additives assure the properties of this product group. 

Filling 

Cavities and air pockets in the first slice are equated by consumers with poor 

product quality,asthey are oriented towards the appearance of meat products. 

Whether consumers buy aproduct or not depends on this impression. 

In order to prevent these flaws in restructured products, vacuum filling 

technology has been increasingly used recently.This technology removes air 

throughout the entire filling process and thus ensures products without 

cavities by placing the filling element under negative pressure. This effect 

can also be intensified if the supply hopper of avacuum filling machine can 

also work with negative pressure. This extends the exposure time of the 

negative pressure and ensures that products can also be filled from larger 

particles without air inclusions. 

The role of various ingredients 

In restructured meat low level of salt and alkaline phosphate in combination 

with sodium nitrite are commonly used for the binding of meat pieces. 

Recently non-meat proteins, binders, extenders, flavors, hydrolysed vegetable 

proteins, hydrocolloids, starches and antioxidants (Fig. 2) are also 

used following the regulations in the country,inwhich the products are sold. 

Salt /sodium chloride 

Common salt or table salt or sodium chloride (NaCl) is an important additive 

in the processing of many foods including meat products. It is used in the 

preparation of meat products because of its effects on flavour (GILLETE, 

1985), water as well as fat binding and ultimate gel texture upon cooking 

(TERREL,1983), besides improved shelf-life (SOFOS and BUSTA,1980). Traditionally,NaClhas 

been used in restructured meat products to bind meat 

pieces along with heat treatment. It induces solubilization of myofibrilar 

proteins and it has been long known that this exudate serves as binding 

agent between the meat pieces. NaCl acts as apreservative by lowering the 

water activity and thus inhibits bacterial growth. It contributes to fat emulsification, 

increases water holding capacity and improved the texture and yield 

(TROUT and SCHMIDT,1984). The beneficial effect on cohesion, juiciness, 

texture and flavour in finished products has also been proven (RAJHARJO et 

al., 1994). Use of NaCl alone has dry and harsh effects in meat products. 

NaCl alone has also disadvantage of being pro-oxidant in meat products 

(KANNER et al., 1991) and results in undesirable and unattractive dark colored 

lean meat. Therefore, it is generally combined with both sugar and nitrite. 

Sodium nitrite 

The use of nitrite and nitrate in the manufacturing of meat products is 

commonly expressed as “curing”. It gives the products an esteemed and 

stable red color,acts as an antioxidant and prevents or retards microbial 

growth and also contributes to apleasant flavor.HUSTARD et al. (1973) reported 

that 25 mg/kg nitrite is necessary to obtain stable pink color in meat 

products. However,under commercial conditions, alevel upto 75 mg/kg 

could be needed (RUBIN,1977). The optimum level of nitrite for cured, 

smoked meat chunks for better color and flavor was recorded to be 150ppm 

(MATHEW,1992). Addition of nitrite was effective in reducing the oxidative 

effect of NaCl in pork (GARIEPY et al., 1994). Reduced TBA values due to 

Polyphosphates 

Phosphates have multiple functions in meat products such as greater solubility,improvement 

in water binding capacity and thereby yield of finished 

product by its two fold action of raising pH and unfolding of muscle proteins. 

They improve the sensory qualities of meats when added along with 

salt. It also chelates trace metal ions, thereby retards development of rancidity 

in meat products. The USDA has stipulated the level of polyphosphate in 

the finished product to be not more than 0.5% (USDA, 1979). 

Spices and condiments 

Spices and condiments impart aroma, flavor and taste to the product. They 

also contribute some anti-microbial and anti-oxidant properties to the 

meat products along with some effect on texture and appearance of the 

product. They also help in reducing the economic cost of production. 

Garlic has anti-microbial effects against Staphylococcus aureus, Lactobacillus 

plantarum, yeasts,Bacillus cereus, Clostridium perferingens and Candida 

utilis.The principal antimicrobial component in garlic is allicin. The 

content of malonaldehyde can also be reduced with the addition of dried 

spices. Restructured pork rolls prepared from acombination of 0.7% 

sodium alginate plus 0.125% calcium carbonate plus 0.3% calcium lactate 

was reported best to use under refrigeration (DEVATKAL and MENDIRATTA, 

2001).Use of tri-calcium phosphate (0.3%) significantly improved the 

meat tenderness and binding of restructured buffalo meat rolls compared 

to the products containing 0.3% sodium tripolyphosphate (MENDIRATTA et 

al.,2002). GUPTA et al. (2015)evaluated the effect of oat meal on the quality 

characteristics of restructured spent hen meat blocks. Oat meal (1:1 hydration, 

w/w) wasincorporated at the levels of 4, 6and 8% by replacing the 

lean meat in apre-standardized restructured spent hen meat blocks formulation 

and the optimum incorporation level of oat meal in RSHMB was 

adjudged as 8%. Because of the ability of carrageenan to form gels and 

retain water,itiswidely used as texture modifier in gelled meat products, 

where it serves many specific purposes. 

Conclusion 

By producing low fat, low salt and high fiber,high antioxidant containing 

restructured meat products to meet the needs of present day consumer,the 

market value and acceptability of restructured meat products can be increased 

to agreat extent. Advancements in the food process engineering and 

food processing machines has increased the ease and efficiency of restructured 

meat production. In modern days these restructured meat products 

look so similar to the natural meat products that in many cases it is very 

difficult to differentiate them. These products are also convenient to the 

retailers as their uniform size and weight can be maintained whereas it is 

not the case with natural meat cuts whose size varies from animal to animal. 

Restructuring also allows the addition of functional vegetable ingredients 

like sources of fiber or antioxidants, which help in the preparation of complete 

meals and reduces some of the harmful effects associated with meat 

eating. Mostly the microbiological quality of these products is found to be 

better than their natural counterparts. 

References 

Literature references can be requested from the corresponding author or the 

editorial office, respectively. 

Authors’ addresses 

Dr.Parveez Ahmad Para (corresponding author: parveezpara621@gmail.com), Assistant Professor, 

Department of Livestock Products Technology, Arawali Veterinary College, Bajor, Sikar (RAJUVAS) 

Rajasthan-332001, India and Dilnawaz HM,M.V.Sc Scholar, SKUAST-Jammu-J&K.


25 

Poly-clip 

Productivity increasing and manpower saving 

Industry News 

The new automatic clipping/hanging machine 

designed by Poly-clip System GmbH &Co. KG 

headquarted at Hattersheim am Main, Germany, 

combines four production processes in 

asingle machine. In this way it offers acost 

saving on manpower while at the same time 

increasing output. 

This automatic clipping/hanging machine 

FCHL 160efficientlycombines clipping with 

simultaneous looping and automatic hanging 

and positioning of products on the smoke 

stick. Its high level of automation ensures 

continuous, reliable production at apositioning 

rate of up to 85 loop per minute (depending 

on calibre and process). 

The automatic clipping/hanging machine 

thus benefits from all of the advantages of the 

tried-and-tested FCA 160double-clipper. 

Continuous, precise positioning on the smoke 

sticks in the hanging unit permits ahigher 

loading density and thus optimum utilisation 

of smoking and cooking plant capacity.Compared 

with the use of aconventional filling 

line, e.g. comprising an FCA 3430 and filler 

operating in two shifts (eight operators), a 

productivity increase of up to 25% is achieved 

with 37% less manpower. 

The automatic machine has state-of-theart 

PC control, which permits simple operation 

from asingle Safety Touch and provides rapid, 

smooth start-up after coupling to the filler. 

Casing re-load occurs while the clip head is 

stationary.Product parameters are of course 

retrievable from recipe management, and PC 

control offers rapid and precise signal processing. 

Thanks to the intelligent drive control 

unit, extremelyprecise loop positioning with 

product settling results in more products on 

the smoke stick, and thus in ahigher output. 

The output rate increase totals 40% when 

the automatic sausage loader ASL-R takes 

over loading of the smoke trolleys. 

At the same time, the manpower requirement 

can be reduced to three operators in 

2-shift operation, which corresponds to atotal 

saving of 60% on operating staff. This increase 

in efficiency is made possible by the ASL-R, a 

fully-automatic robot-controlled machine for 

discharging smoke sticks and loading them 

into smoke trolleys –the robot does not require 

work breaks and never suffers from any 

illness. The ASL-R brings the output to seven 

smoke sticks per minute, which it automaticallypositions 

in the smoke trolley with great 

precision. The innovative automatic clipping/ 

hanging machine FCHL 160turns out products 

in the calibre range from 38 mm to 100mmand 

processes metal or plastic smoke sticks which 

are suitable for automation (between 800 mm 

to 1,250 mm in length). 

As usual, Poly-clip System offers the highest 

processing quality and arobust hygienic design. 

The machine’scompact construction and 

powerful servo drive are designed for continuous 

operation. Central lubrication keeps wear 

and tear to aminimum, and easy access to the 

machine for the purposes of maintenance and 

thorough cleaning is afforded by large maintenance 

flaps and by means of aspecial cleaning 

position of the clip head. 

//www.polyclip.com 

Advertisement

26 


China 

Ready to feed the world 

The business of WH Group radiates over more than 40 countries and with 110,000 employees worldwide 

WH Group has radiated more than 

40 countries and regions around 

the world, slaughtering more than 

50 mill. pigs annually and selling 

8mill. tofmeat products. It is a 

meat empire with the largest meat 

and food brands in China and the 

United States. Its unique business 

model connects China (the world's 

largest pork consumer) and the US 

(the world's largest pork exporter). 

By Zhang Ye 

Raising pigs in America; selling 

meat in China with the low cost 

of American pig breeding; selling to 

the nationals at low prices; let the 

people of the country eat pork –this 

is the Chinese dream of the WH 

Group. In 2017,the revenue was 

$22237 bn. and the profit was 

$1,583 bn. Formerly known as 

Shuanghui International and based 

in Luohe in China's Henan Province 

(Fig. 1),ithad been starting its 

growing business by producing a 

fortune sausage called “Wangzhongwang”, 

or "King of the King," 

aprocessed-pork stick (Fig. 2). The 

once small state-owned slaughterhouse 

has become the world's 

largest pork manufacturer,following 

its $4.7 bn. acquisition of 

Smithfield in the USA in 2013.It 

logged an annual revenue of 

$22 bn. in 2016. 

Plan to diversify the business 

The company,however,can no 

longer rely on sausage sales only. 

Sales of what WH Group calls 

"high-temperature sterilized meat 

products" –which have alonger 

shelf life, but less nutritional value – 

had been adrag on its revenue in 

China, falling three consecutive 

years from 2014 to 2016.The first six 

months of 2017 saw revenue of 

those products dip 0.37% on the 

year to Y6.8 bn. ($1.05 bn.). The 

group's chairman, WanLong, has 

initiated abold transformation plan 

to diversify the business. Before the 

company became known as 

Shuanghui thanks to its popular 

sausage sticks, its key profit generators 

were slaughtering and the sale 

of fresh meat. It was founded in 

1958 as Luohe Cold Storage and 

Fig. 1: Shuanghui has its headquarter in Luohe City, Henan Province, China. 

Photo: Shuanghui Development 

Fig. 2: The Sausage stick is called 

“Wangzhongwang” which means 

“King of the King” in Chinese. 

Photo: Shuanghui Development 

renamed Shuanghui Group in 1994. 

It changed its name again to WH 

Group in 2014.Wan joined the 

then-state-owned factory after his 

discharge from the People's Liberation 

Army in 1968. He started as an 

office clerk and by the time he was 

44, in 1984, he was elected by coworkers 

as general manager.Wan 

took over afactory that owed creditors 

Y5 mill. By the following year, 

according to reports, it was generating 

aprofit of Y5 mill. In the era of 

China's planned economy and 

during the early stage of reform and 

opening up, Wanwas able to secure 

astable supply of pigs from farms by 

offering slightly higher prices than 

what the government set. The company 

also expanded to cows, goats, 

chickens and rabbits, eventually 

becoming the dominant player in 

Henan Province and earning Wan 

the moniker "China's chief butcher." 

WH Group now plans to remedy 

China's volatile pig prices by dominating 

the slaughtering business. 

China eats half of the world's pork, 

with per capita consumption of 

30.8 kg in 2016,according to the 

OECD. Pork makes up 60% of the 

meat consumed in China. Wan 

Long told agroup of investors and 

reporters at aroadshow at its Luohe 

headquarters that WH Group's 

eventual goal is to slaughter 

100mill. pigs annually –almost 

seven times the current level. That 

means the company would be 

processing roughly 10%ofthe 

world's hogs. In the medium term, 

the company plans to double its 

current production to 30 mill. pigs 

annually by 2025. Wan's ambitions 

were fueled by Beijing's ongoing 

crackdown on smaller slaughterhouses 

and farms to modernize the 

country's agricultural industry."It is 

ahistoric opportunity for us to grow 

our slaughtering business." Wan 

said. Beijing has shut down 6929 

private slaughterhouses since the 

end of 2013,according to Xinhua. 

The number of pig slaughterhouses 

fell by 23.78% to 11219.New regulations 

ban livestock production near 

water resources or populated areas. 

Farms in other regions are also 

required to equip plants with prohibitively 

expensive manure-management 

facilities. "WH Group will 

have more bargaining power in the 

market with its larger hog production." 

said Barney Wu,aconsumer 

analyst at Chinese brokerage Guotai 

Junan Securities. Most hogs in 

China are raised by individual 

farmers and processed at small 

slaughterhouses with an annual 

production of under 5000 heads 

each. Lured by better profits when 

the market price is high, they rush 

to increase production, causing 

sharp increases in market supply. 

High hog prices 

WH Group's management has 

blamed high hog prices for its 

lackluster results over the past three 

years. However,following athreeyear 

surge that saw hog prices reach 

more than Y20 per kg, prices started 

cooling last year.Wan expects the 

average price of hogs to see adouble-digit 

decline this year from last 

year's average, stabilizing at Y13 to 

Y14 per kg. The downward trend 

has benefited the group, which saw 

solid volume growth of fresh pork 

sales, which were up 26% in QII of 

2017 and38% in the third quarter. 

Forthe group, growing its slaughter 

business could mediate risks 

brought by volatile hog prices, but it 

is not likely to be agrowth engine. 

The profit margin for its fresh pork 

business was 2.3% in the first three 

quarters of last year,compared with 

a21.2% profit margin for packaged 

meats. Packaged meats still contributed 

75% to the company's profits 

during the period. This has inspired 

WH Group to invest heavily in 

packaged meats with afocus on 

frozen products and snacks. In the 

past year,itset up seven more 

research and development centers 

across China, adding to the one it 

already had. In WanLong words, 

WH Group will become an "integrated 

animal protein provider," 

signaling it will go beyond the 

traditional pork business. Among


27 

China 

the company's more than 100products 

recently launched are avariety 

of flavors from different regions in 

China, such as ready-to-eat Sichuan 

spicy chicken and Cantonese 

braised duck neck. These new 

products are expected to contribute 

10%ofthe group's sales this year, 

Wansaid. 

Going international 

The deal with Smithfield marked 

the company's first and probably 

most important step in the international 

market, followed by aseries 

of other acquisitions in the USA 

and Europe through the Smithfield 

subsidiary.InSeptember 2017,WH 

Group agreed to buy two packagedmeat 

producers in Romania, for an 

undisclosed sum, not long after it 

bought three companies from 

Poland's Pini Group. Also last year, 

the company completed its acquisition 

of Clougherty Packing, California's 

largest pork processor,along 

with several brands it owned, including 

Farmer John. In the first 

three quarters of last year,the 

group's US business, which accounted 

for 59.1% of itsrevenue, 

sawits profit grow by 9.1% to 

$670 mill. from the same period a 

year earlier.The profit for its Europe 

businesses surged 157% to $108 

mill., contributing 7.4% of group 

revenue. By contrast, profit from its 

businesses in China was down 4% 

to $601mill. during the period, 

dragged down by sluggish packaged 

meat sales, whose profit dipped 

4.2%. WH Group's Hong Konglisted 

shares closed at HK$9.12 on 

11 January,up47% from HK$6.22 at 

the beginning of last year.Asofthe 

end of June, the company was 

sitting on acash pile of $500 mill. 

Chief Financial Officer Guo Lijun 

said the company has ample capital 

for future overseas acquisitions. 

And WH Group is looking beyond 

meat with its acquisitions. 

PanGuanghui, general manager at 

the company's Zhengzhou plant in 

Henan, said it is considering developing 

some bread-based products 

to go along with its Western-style 

pork products. It has invested Y800 

mill. on aproduction line in its 

Zhengzhou plant, manufacturing 

23 meat products under the Smithfield 

brand. Butconsumers have 

hesitated to accept Western tastes. 

"Customers said the products were 

too salty,but when you eat them 

with bread, lettuce and tomatoes, 

you don't feel that way." Pansaid. 

The headquarter remains 

Butwho will succeed the 77-year-old 

Wan? "I do have aplan to retire, but 

Idon't have atimetable," Wansaid 

in November."The matter needs to 

be discussed internally before we 

make any announcement." Responding 

to aquestion about a 

successor,Wan said: "All the management 

here today looks good to 

me. They have been working in the 

company for more than 20 years, 

and they are the leaders of the 

industry." One possible candidate is 

his son, WanHongjian, who is 

group Vice President overseeing its 

international trading business. The 

elder Wansaid his son's future role 

would depend on whether he has 

the ability and the support of employees. 

Wandoes make one thing 

clear:The group's headquarters will 

remain in Luohe, the city in which 

he was born and raised, no matter 

how far its future global ambitions 

take the company. 

Author's address 

2958380197@qq.com 

Zhang Ye 

works as an editor of China 

Food Safety Magazine, 

which is published in 

Beijing, China. 

Advertisement

............................. 

28 


Sustainability 

The ham and sausage delicacies 

of the Schwarzwaldhaus GmbH 

are made using the traditional 

cold smoking method over natural 

Black Forest fir wood. 

Photo: Schutzverband der 

Schwarzwälder Schinkenhersteller 

Planning exhaust air treatment 

Anew construction of aBlack Forrest Ham production plant was planned with modern smoke filters 

The odorous exhaust air from asmokehouse is enriched with amultitude 

of organic substances consisting of fatty,tarry or oily compounds. Therefore, 

new smokehouse productions are already in the planning phase 

subjected to an approval procedure in accordance with the Federal Immission 

Control Act(Bundes-Immissionsschutzgesetz –BimSchG). When 

planning anew plant, it is therefore important not only to find the best 

method for achieving the desired quality of the smoked goods, but also to 

observe the emission restrictions of the legislator at the same time. Exhaust 

air technology in modern meat product manufacturing has ahigh 

potential for energy savings and CO2 avoidance. 

By FriederikeSchmedding 

The German company Schwarzwaldhaus GmbH relied on amodern 

smoke filter system from aspecialist when planning the new production 

plant for their Black Forest ham. Black Forest ham is araw cured ham 

without bone, which receives its special flavor by the curing and gentle 

smoking over fire and spruce wood. The company, atradition-conscious 

and growing butcher's shop in the third generation from Gengenbach in 

Baden, Germany,attaches great importance to authentic Black Forest 

ham. Black Forest ham is adesignation of origin and not ageneric name. 

According to EU regulations, the protected ham may only be produced by 

companies located in the geographical Black Forest that adhere to the 

production specification with its strictly defined production steps. 

Ecology just from the start 

Source:KMA FLEISCHWIRTSCHAFT international 5_2018 

Fig. 1: During the planning phase, technical drawings are used to define the connections for the smoke 

extraction points, the connection of the pipelines and other on-site measures. 

Due to the growing international demand for high-quality Black Forest 

ham, the premises of the old butcher's shop became too small for the company.Several 

tons of the speciality,which is long since exported to England, 

France, Austria and Poland, as well as arange of sausage products, leave the 

factory every week. Furthermore, the requirements for the old smokehouse 

had become ever stricter,emphasizes Managing Director Frank Spinner, 

who also wanted amodern smoke filter system for the new ham production 

facility.Spinner commissioned the filter specialist KMA Umwelttechnik 

GmbH from Koenigswinter,Germany to design, 

install and implement ahybrid filter system consisting 

of an electrostatic filter and an exhaust air scrubber 

(Fig. 1).Inaddition to compliance with the applicable 

BImSchG regulations, management focused 

on maintaining the individual taste and the energyefficient 

operation of the exhaust air technology as 

well as on reducing odor emissions. 

During the smoking process, intensive fresh 

smoke is continuously blown into the smoke chambers. 

However,inorder to meet the German TA Luft 

requirements the smokehouse has to comply with 

the specified clean gas value of amaximum mass 

concentration for total carbon of 50 mg/Nm 3 .Atthe 

same time, the energy consumption of the filter 

system must be as low as possible. This places 

increased demands on the exhaust air purification. 

The multi-stage KMA purification system works 

with two filter modules to simultaneously separate 

solids (tar) and odors. By means of an electrostatic 

particle separator,the modern smoke filter system

......................................... 


29 


Source: KMA FLEISCHWIRTSCHAFT international 5_2018 

Fig. 2: The filter system consists of an electrostatic filter tube, which generates 

practicallynopressure losses due to the unhindered flow of the exhaust air. 

Fig. 3: The central air filter system has asmoke filter capacity of 3,000 m 3 /h and 

disposes the exhaust air of cold as well as hot smoke plants. 

allows for ahighly effective separation of aerosols (e.g. grease mist, oil 

smoke or smoke fumes) as well as for the elimination of odors thanks to a 

gas and odor separator (VOC separation). 

The multi-stage method is efficient 

Forseveral reasons, exhaust air technology is of essential importance in 

the planning of modern meat product manufacturing plants. On the one 

hand, the design and on-site connections of the facility,including the 

necessary piping, can better be integrated into the construction plan at an 

early stage. In addition, the early examination of the exhaust air purification 

process results in high potentials of energy-saving and CO2 avoidance 

for reducing operating costs and increasing sustainability. 

The energy-efficient process of the modern smoke gas filter system is 

regarded as particularly sustainable, as by using the more energy-efficient 

electrostaticfilter and gas scrubber hybrid filter system, smokehouse 

plants can reduce their energy consumption by more than 80% compared 

to aconventional afterburning system. Due to the applicable TA Luft regulations, 

afterburning plants must be operated at atemperature over 750 °C, 

in order to sufficiently separate emissions and smells from the smokehouse 

exhaust gases. The related energy input results in immense operating 

costs and secondary emissions (CO2,CO) for the smokehouse plant. 

The KMA process is divided into two steps –firstthe smoke is separated 

via electrostatic charging and is then washed to filter the remaining gases 

and odors. The exhaust air from the smokehouses is led into collecting 

pipes and transported to the central multi-stage exhaust air filter system. 

In the first step, the exhaust air for particle separation reaches the core 

of the air cleaning system –the Aairmaxx electrostatic tube filter (Fig. 2). 

The smoke gas loaded with particles enters the vertical stainless-steel tube 

from below and flows centrally along the arranged high-voltage electrode. 

This ionization electrode generates astrong electric field while maintaining 

averylow energy consumption. The electrostatic charge inside the 

tube causes the pollutants flowing past to migrate to the earthed stainlesssteel 

walls of the separator tube and to settle there. The process copies 

natural events and resembles the cleaning effect of athunderstorm: dust 

and other particles are charged by ionization and then precipitated. For 

this method of smoke separation the energy input is extremely low:onlya 

fewhundred watts are required per 1,000 m 3 of smoke. 

This way,awide variety of pollutants can be removed from the exhaust 

air in ahighly effective manner without sticking to the filter medium, as 

the separated tar droplets and residues flow offalong the inner walls of 

the electrostatic tube filter.The filter tube has aliquid collector at the 

bottom with an outlet to the depot container.Anintegrated hot-air clean- 

Advertisement

30 



Planning exhaust air treatment 

ing program automatically cleans the inner walls of the smoke filter 

system. This built-in automatic self-cleaning system allows for acentral 

programming from time to time (usually once aweek). The constant 

efficiency of the exhaust air purification system makes the exchange of 

the filter cells redundant. 

In the second step, the smokehouse exhaust gases flow through an exhaust 

air scrubber,which filters odors, gases and vapors from the exhaust 

air according to the absorption principle. The gas scrubber is designed as a 

pH-controlled packed gas scrubber with ahighly effective countercurrent 

column. This means that awash liquor flows inside the stainless-steel tube 

in counterflow to the incoming smokehouse exhaust gases and removes 

gaseous air pollutants and aromas from the exhaust air stream. An automatic 

regulation of the exhaust air scrubber adapts the washing liquor and 

fresh water demand to the respective operating situation. 

Tailor-made project planning 

The project planning of an exhaust air purification system is integrated 

into the conception of the meat production facility at an early stage by 

experienced construction planners. The process engineering, the design 

of the hybrid filter system and the necessary piping depend on the customer's 

production facility,the smokehouses to be connected and the 

planned exhaust air volume. 

At the beginning of the project planning the number and the type of the 

smokehouses are taken as abasis. In the following, the flows of exhaust 

air to be removed are determined, the exhaust air properties (temperature, 

pollutant concentration etc.) are checked and limit values for the clean air 

quality are determined. Aprocess diagram is used to define the design of 

the multi-stage filter system to ensure the best possible connection to the 

production facilities. 

Advertisement 

Fig. 4: The new ham production of Schwarzwaldhaus GmbH covers 3,115m 2 with 

four cold smoking and three hot smoking systems. 

Based on this data, KMA determines the appropriate filter modules with 

the necessary smoke filter capacity tailored to the customer's production. 

The hybrid filter system is available under the brand name Aairmaxx in 

various sizes from 50 m 3 /h (for small climate smoke systems) to 

10,000 m 3 /h (to connect entire facilities) or,asacentral filter,even up to 

30,000 m 3 /h depending on the exhaust air volume. To calculate the maximum 

exhaust air volume, the so-called simultaneity factor of the smokehouse 

has to be considered. Forexhaust air technology,the simultaneity 

factor measures the maximum output of an exhaust air filter system or the 

maximum volume of exhaust air that can be disposed of simultaneously 

from the smoke chambers. Schwarzwaldhaus GmbH produces in atotal of 

seven smokehouses, ham and sausage products with asimultaneity factor 

of 85%. This means that up to amaximum of six smoke chambers at the 

same time emit smoke, which has then to be filtered. In total, amaximum 

exhaust air volume of 3,000 m 3 /h with an average temperature of about 

40 °C is filtered. Forthe project at hand, acentral exhaust air filter system 

with asmoke filter capacity of 3,000 m 3 /h was selected for Schwarzwaldhaus 

GmbH (Fig. 3). The filter system centrally disposes of the exhaust air 

of the four cold and three hot smoke systems connected to it. 

Once the required filter capacity and module size of the hybrid filter 

system have been defined, the installation location of the exhaust air filter 

system has to be considered and the on-site piping has to be drawn in the 

construction plans. Due to the compact design of the new filters, the smoke 

gas filter system can usually be installed right next to the smokehouses. 

However,itisalso possible to install it on the roof or,asitisthe case with 

the Schwarzwaldhaus GmbH, as acontainer solution outdoors next to the 

production hall. The connection between the smoke chambers and the 

smoke gas filter system is ensured by means of asimple pipe connection. 

The hybrid filter system of the new ham production of Schwarzwaldhaus 

GmbH has been running for about two years and delivers convincing 

results (Fig. 4), says Managing Director Spinner.The exhaust air filter 

system works with low operating costs and requires minimal maintenance. 

Butchery producers from the surrounding area have already 

adopted this solution for their business as well. 

Friederike Schmedding 

studied International Marketing Management at the University of St. Gallen, 

Switzerland. Before working for KMA Umwelttechnik, she was amarketing expert 

for products with ahigh need of explanation in different areas. She is now 

responsible for all global marketing activities of KMA Umwelttechnik. 


Friederike Schmedding, KMA Umwelttechnik GmbH, Eduard-Rhein-Str.2,53639 Königswinter, 

Germany

........................... 


31 

Fully utilizing secondary raw materials 

Equipment, processing and use of bones of slaughter animals –Part 1 

Byprodutcs 

Among the by-products of raw meat 

obtained as aresult of cattle slaughter 

and processing, special attention 

is paid to the bones of animal 

skeleton. This is due not only to the 

significant yield, but also to aspecific 

morphological structure and 

chemical composition of this raw 

material. Its uniqueness is provided 

by aversatile use of the bone of 

slaughter animals for manufacture 

of awide range of food, medicinal, 

feed and technical products. 

By Mikhail L’vovitch 

Faivishevsky 

Usage of bones of slaughter animals allows the manufacturing of awide range of food, medicinal, feed and technical products. 

Photo: Robert Owen-Wahl /pixabay 

Depending on the type of meat 

processed at meat processing 

plants, bones of cattle, pigs and 

other kinds of slaughter animals 

are obtained mainly as aresult of 

meat boning, that is, when separating 

meat manually from the animal 

skeleton. The amount of this kind 

of raw material depends on the 

species, breed, age and fatness of 

the animal, the carcass (half carcass) 

of which is subjected to boning. 

Forexample, in Russia, as a 

result of boning the beef of the 1 st 

category,the yield of bone is an 

average of 19.7%, the 2 nd category 

22.7% and from lean 29.2% of the 

mass of bone-in meat. When using 

veal, the yield of bone ranges from 

23.0% to 32.5% of the mass of meat 

on the bones. In its turn, when the 

Content 

standard pork) of the mass of bonein 

meat. The bone consists of the 

bone tissue, bone marrow and 

periosteum.The bone tissue is a 

supporting-trophic connective 

Tab. 1: Average chemical composition of bones of 

slaughter animals (%) 

Animal Moisture Fat Mineral salts Protein 

Cattle 40.0 19.0 23.0 18.0 

Pigs 37.9 18.6 25.0 18.2 

Small cattle 45.9 14.7 18.7 20.7 

Source: FAIVISHEVSKY FLEISCHWIRTSCHAFTinternational 5_2018 

pork without skin, tenderloin, 

cheek meat (jowls) and legs is 

de-boned, the bone yield is 12.0% 

(bacon pork), 12.4% (meat pork), 

9.7% (fat pork), and 20.5% (nontissue 

that forms the base of the 

animal skeleton. It performs mechanical 

and supporting functions, 

and also plays an important role in 

the mineral metabolism, in trophic 

and metabolic processes of the 

body.The bone tissue consists of 

cellular elements and the intercellular 

substance, which includes the 

interstitial structureless substance, 

collagen and elastin fibers and 

inorganic salts. In the intercellular 

substance there are cavities in 

which bone cells – osteocytes –are 

located. Mineral salts constitute the 

bulk of the dry bone and are part of 

the interstitial substance. In bones 

distinguish the compact and 

spongy substances, and the compact 

substance is always located 

outside, and the spongy inside. In 

Advertisement

.............................................. 

32 


Byprodutcs 


Share 

Tab. 2: Admissible presence of bone-in fleshy tissues 

after meat deboning 

Name of the bone 

cells between the tubercles of the 

spongy substance is the bone marrow 

and blood vessels. The bone 

marrow, depending on the age of 

Mass fraction of excess flesh 

(cattle bone :pig bone) ,% 

Cervical spine 13.0 :(–) * 

Dorsal spine 14.0 :(–) * 

Lumbar spine 14.0 :(–) * 

Shoulder bone 3.5 :7.0 

Arm bone 4.0 :7.0 

Spoke bone 3.5 :6.0 

Pelvic bone 6.5 :8.0 

Thigh bone 4.0 :6.0 

Cannon bone 3.0 :5.0 

*cuts with these types of bone are used to produce boiled, smoked and baked products 

Source: FAIVISHEVSKY FLEISCHWIRTSCHAFT international 5_2018 

the animal, is enriched with fat, 

which determines its yellow color. 

The presented description of the 

structure and composition of the 

bone allows us to identify main 

directions of the possible use of this 

raw material for production of fat, 

mineral and protein substances. The 

chemical composition of the bone 

depends on the species, breed, age 

and fatness of the animal, and its 

location in the skeleton. In particular, 

the average chemical composition of 

fresh beef, pork and lamb bone is 

characterized by the data in Table 1. 

Among the bone proteins, the 

largest share falls on collagen. 

Thus, in big cattle bones its share is 

78.3%, small cattle 74.7%, and pigs 

78.5%; at the same time, the share 

of elastin is, respectively,9.8%, 

11.9% and 7.5%. The rest of the 

amount are alkaline-soluble proteins. 

Among the mineral salts, the 

leading position take calcium 

phosphate and calcium carbonate 

with 78.3% and 15.3%, respectively, 

from the total mass of mineral salts 

of cattle bones. 

The process of separating meat 

from the bone is mostly carried out 

manually with aknife. Since the 

bones of the skeleton have different 

complex configurations, it is not 

possible to completely separate the 

meat from it. Depending on the type 

of the bone cleaned of meat, excess 

flesh remains on it. The permissible 

established in Russia mass fraction 

of the bone-in fleshy tissues after the 

meat boning is characterized by the 

following data in Table 2. 

The morphological composition of 

fleshy tissues is depending to their 

amount on the bone and typically 

reaches around 22% to 31% of muscular 

tissue, 28% to 30% of fatty 

tissue and 40% to 47% of connective 

tissue. These data indicate that with 

increasing the share of the bone-in 

fleshy tissues, in them increases the 

proportion of muscular tissue, which 

leads to arise of high-grade proteins 

in the bone and points to advisability 

of using it as araw material for 

manufacture of food products. For 

this purpose, it is the most appropriate 

to carry out de-boning to separate 

the excess of fleshy tissues from the 

bone that can be successfully used to 

produce awide range of ground 

meat products. 

Advertisement

.............................. 

................................... 


33 

Separating fleshy tissues 

The most effective way of separating 

fleshy tissues from the bone is 

mechanical pressing, first proposed 

and implemented at the Moscow 

meat packing plant (KATZMAN et 

al.). To implement this method, 

various firms developed periodicaction 

presses: K25.O46 (Russia), 

MRS-40 (company Selo, Holland), 

inject star (company Laska, Austria), 

Internik Sp. (Poland), and continuous-action 

presses of the Beehive 

company (USA). As aresult of bone 

treatment by the pressing method, 

meat mass (average yield is 15%to 

20% of the bone mass) and bone 

residue (80% to 85% of the original 

bone weight) are obtained. The 


residue obtained by mechanical 

reboning of the dorsal vertebrae is 

characterized by the following 

average data: moisture 37% to 40%, 

fat 11.6% to 12.3%, mineral salts 

22% to 28%, and protein 21% to 

24%. 

The values given show that the 

bone residue can be considered as a 

raw material for manufacture of fat, 

protein products and phosphoriccalcium 

salts. Morphological composition 

of the bone residue obtained 

as aresult of mechanical 

deboning of cattle dorsal vertebrae is 

characterized by the following data: 

muscular tissue 0.4%; connective, 

cartilaginous and adipose tissue 

17.6%; bone tissue 82.0%. The above 

data confirm the expediency of 

using bone residues to obtain edible 

fat and broth in dry and liquid 

forms, as well as aprotein-mineral 

product or feeding meal. Table 3 

presents the results of experimental 

work on obtaining liquid broth from 

the bone residue of beef vertebrae. 

Substances 

The concentration of broth samples 

obtained is determined by the 

duration of the thermal process. 

The bulk of the dry residue are 

protein substances, the amount of 

which also depends on the duration 

of cooking. The amino acid composition 

of proteins of the broth obtained 

from the bone residue 

showed availability of the entire 

complex of essential amino acids in 

them, which indicates the expediency 

of using the bone residue for 

manufacture of food products. 

Carried out investigations established 

that the mineral composition 

of the dry broth (calcium, magnesium, 

phosphorus, iron content) is 

close to their presence in beef, and 

the amount of heavy metals does 

not exceed the permissible standards 

for meat products. 

Bone residues as raw material 

Source: FAIVISHEVSKY FLEISCHWIRTSCHAFT international 5_2018 

Fig. 1: Set of equipment for processing bones for food purposes 

Tab. 3: Indices of bone residue broth 

Byprodutcs 

Sample 1 Sample 2 

Duration of cooking, h 2 3 

Mass fraction of the dry residue, % 2.9 4.0 

Composition of the dry broth residue, % 

fat 0.1 0.3 

mineral salts 0.2 0.4 

protein 2.6 3.1 

Mass share of creatinine, % 0.134 0.194 

Source: FAIVISHEVSKY FLEISCHWIRTSCHAFTinternational 5_2018 

Taking into account the results 

obtained, the expediency of using 

the bone residue for food production 

was proved. As aresult of 

performed researches, atechnology 

of non-waste bone processing for 

food purposes was developed. The 

essence of the developed technology 

consists in the preliminary 

mechanical deboning of the bone 

with production of meat mass and 

bone residue and its subsequent 

processing for edible fat, dry broth, 

protein-mineral part of the bone or 

feeding meal (Fig. 1). 

The possibility of increasing 

manufacture of food products 

based on underutilized for these 

purposes raw materials, in particular,bones 

of slaughter animals, 

stimulated development of various 

technological schemes and technical 

means both in Russia and in 

other countries. In Russia, acomplex 

of equipment for obtaining 

edible fat, dry food broth and feeding 

meal or protein-mineral part of 

the bone was designed and introduced 

at meat packing plants. This 

complex is intended to perform the 

following operations: mechanical 

deboning in the K25.O46 deboning 

complex; heat treatment of the bone 

residue under pressure in the 

apparatus (autoclave K7-FV2-V) to 

render fat from the bone residue; 

separating the fat from the broth 

and purifying the fat in the separator;drying 

the broth in the A-FMU 

or A1-FMYadrying unit with a 

vibro-boiling layer of inert material; 

preparing flavored fat in an open 

boiler;mixing the dry broth and 

flavored fat in amixer;pre-packing 

the dry food broth; drying the 

treated bone residue in adryer or 

vacuum boiler;grinding and packing 

the dried bone residue into 

paper bags. The described process 

can also be successfully used for

................................................. 

................................... 

34 


Byprodutcs 


Source:FAIVISHEVSKY FLEISCHWIRTSCHAFT international 5_2018 

Fig. 2: Scheme of bone processing on the Spomash line 

Specification 

processing bones not subjected to 

preliminary mechanical deboning. 

In this case, the yield of edible fat 

increases, but the yield of dry food 

broth is reduced, and the production 

of meat mass is excluded. 

Thus, the yield of edible fat averages 

12.0%against 5.0% of the bone 

residue, 2.5% dry broth (without fat 

and flavor enhancers) versus 8.0% 

of the bone residue. Herewith, the 

yield of bone meal in the case of 

bone processing is 43% of the bone 

mass and 42% of the bone residue. 

The obtained dry broth, called 

protein semi-finished product, is 

subjected to processing with manufacture 

of the final product dry 

broth with spices. Forits preparation 

are used (per 100kgofthe 

finished product): 25 kg of dry 

protein semi-product, 20 kg of beef, 

pork or chicken fat of the highest 

grade, 40 kg to 45 kg salt, dry vegetables 

(onion, carrots, greens of 

dill, etc.), black ground pepper, 

sugar and sodium glutamate. First 

of all, the fat is flavored, for what it 

is heated to atemperature of 90 °C 

to 110°C, and flavor additives are 

added, mixed thoroughly and hold 

for 10 min at atemperature of 85 °C 

to 100°C. 

Dosing and packaging of the dry 

food broth in consumer containers 

are carried out on machines with a 

screw-type dispenser,type VTN-33 

and VTN-41, of Czechproduction, 

Tab. 4: Qualitative indices of protein products from the bone residue 

with the mass of 25 g, 50 gand 

100g.The mass of the packed dry 

broths for the catering network is 

500 g, 1000 gand 2000 g. The shelf 

life of the dry broth with the use of 

beef and pork fat at atemperature 

not exceeding 20 °C and relative air 

humidity no more than 75% is not 

more than six months. The qualitative 

indices of the dry protein 

semiproduct and dry broth are 

given in Table 4. 

Global solutions for optimizing 

The relevance of solving the problem 

of the maximum usage of bone 

for food purposes is evidenced by 

development of new technological 

processes in foreign countries that 

Dry protein semiproduct Dry edible broth 

Transparency in dissolved state at 80 °C slightlymuddy slightly muddy 

Mass share of moisture, %, not more than 10 8 

Mass share of fat, %, not more than 4 24 

Mass share of protein, %, not less than 83 18 

Mass share of edible salt, %, not more than — 50 

Bacteria of E. coli group in 1cm 3 not allowed not allowed 

Pathogenic microorganisms 

(including Salmonella)in25cm 3 not allowed not allowed 

Source:FAIVISHEVSKY FLEISCHWIRTSCHAFT international 5_2018 

have their own specific features. So, 

in Poland the Spomasz machine 

building association designed and 

introduced into production a line 

for complex processing of bones 

from chilled, thawed and frozen 

meat (Fig. 2). The process includes 

the following operations: sawing 

long bones on acircular saw,heat 

treatment in adrum for 2hat water 

temperatures of 96 °C to 100°C, 

separating the broth, grinding the 

boiled bone into 15 mm particles 

and separating the excess flesh on a 

continuously operating press of the 

Beehive Company (USA) with a 

capacity of 600 kg/h. 

As aresult, 210 kg/h of meat and 

fat mass and 390 kg/h of bone 

residue are manufactured. The 

obtained meat and fat mass is 

forwarded for manufacture of 

products at the enterprise, and the 

excess is frozen and sent to the 

refrigerator.Its shelf life at –18 °C 

does not exceed six months. The 


residue is characterized by the 

following data: moisture 30% to 

40%, fat 2% to 5%, mineral salts 

22% to 25%, protein 28% to 38%. 

The bone residue is dried in adrum 

dryer to amoisture content of 10% 

andused to produce feeding meal. 

References 

1. FAIVISHEVSKY,M.L.(1986): Processing of 

edible bone. Agropromizdat, 171. – 

2. FAIVISHEVSKY,M.L. (1993): Low-waste 

technologies at meat packing plants. 

Kolos, 205. –3.FAIVISHEVSKY,M.L., 

SOLOVIEV,O.V. andVOYAKIN,M.P.(2005): 

Tools, inventory, and equipment for 

meat packing plants and meat processing 

enterprises. Deli print, 481. –4.Meat 

and fat production. Slaughter of animals, 

processing of carcasses and 

by-products. Ed. by Lisitsyn, A.B., 

VNIIMP 2007, 383. 

Mikhail L’vovitch 

Faivishevsky 

is aDoctor of Technical 

Sciences (Dr.Sci.), professor, 

and acorresponding 

member of the Russian Academy of Engineering. 

He is aHonored Worker of Science 

and Technology of the Russian Federation 

and author of 543 scientific publications, 

including 14 monographs. He lives and works 

in Israel. 

Author's address 

Professor Dr.Sci.M.L. Faivishevsky, Daphna 

str., 58, apt. 4, 2722201Kiryat Bialik, Israel


35 

Testing 

Toughness is akey gauge of meat quality 

Meat products must deliver on consumers’ quality expectations 

In acomplex and sometimes whimsical 

meat and poultry industry, 

quality has risen to the top of the 

agenda throughout the supply 

chain. Premiumization is aclear 

trend in most western markets, but 

even in regions whose meat industry 

is less mature, consumers will 

not tolerate mediocrity. 

By Jo Smewing 

To attract consumers and retain 

market share as well as protect 

margins and brand reputation, 

dependable high quality is now 

imperative. Testing and analysis 

must be more frequent, more 

robust and more comprehensive. 

Howcan desktop instrumentation 

complement sensory and manual 

QC processes to enable consistency 

and constant improvements 

for success in today’s market? 

Never before has the global 

meat industry been more promising 

or and at the same time, so 

challenging. On the one hand, 

population growth, rising incomes 

and urbanization in developing 

markets, experimentation with 

new foods and the enduring protein 

trend are cause for optimism. 

And yet high operating costs, price 

pressure, concerns about animal 

welfare and the environment, plus 

the growing popularity of vegetarianism 

mean it is not all plain 

sailing for today’s farmers, slaughterhouses 

and meat processors. At 

the same time, the industry is 

increasingly competitive as it 

continues to globalize and battles 

with plant proteins and fish for 

space on the menu. 

So whether it’sasimple steak or 

aprocessed ready meal, producers 

have to ensure the consumer 

experience is perfect, from opening 

the pack to the very last mouthful. 

Advances in instrumentation 

and associated software mean it is 

now possible to investigate and 

analyze every textural aspect of 

meats, which not only ensures 

their quality,but can be used to 

hone recipes, future handling and 

processing methods, packaging, 

animal feeding regimes and much 

more. 

Fig. 1: The Warner-Bratzler blade makes it possible to 

quantify accuratelythe firmness or toughness and 

therefore the tenderness of ameat sample. 

Sensory analysis 

Treatments and practices used to 

ensure meat tenderness and 

achieve the desired sensory characteristics 

often directly affect muscle 

fibers. Tests that measure fiber 

characteristics are simple, yet 

accurate, ways to evaluate meat 

quality.Aconsumer’s first assessment 

and perception of meat 

texture occurs when cutting or 

biting through its fibers, so a 

logical approach is to measure the 

force required to cut or break the 

fibers. This provides an indication 

of the consumer’s perception and 

identification of undesirable textural 

characteristics such as firmness, 

toughness and tenderness. 

The big bite: analyzing 

homogenous meats 

ters. In contrast to conventional 

knives, craftorrazor blades used 

with desktop instrumentation can 

be removed, cleaned, inspected 

and replaced after each test, assuring 

edge sharpness and increasing 

the repeatability of the results. 

By measuring how much force is 

required to cut through ameat 

sample, it is possible to quantify 

accurately its firmness or toughness 

and therefore its tenderness. 

The Warner-Bratzler blade(Fig. 1) 

is one of the most widely used 

devices in this area. It features a 

V-shaped notch, which helps to 

position the meat while testing 

takes place and is ideal for processed 

products like sausages and 

salamis. 

Figure 3shows typical texture 

analysis results from ashearing 

test conducted on two samples of 

commercially available sausage. 

The first item tested was aGerman 

frankfurter-style sausage, which 

had been finely comminuted. The 

second was amore coarsely 

ground Spanish-style chorizo pork 

Fig. 2: The Meullenet-Owens razor shear blade and test 

method, which can be used to determine meat and meat 

products were developed by the University of Arkansas. 

Raworcooked, in afactory or at 

home, toughness is akey gauge of 

meat quality.Aquick and straightforward 

test involves aknife blade, 

which simply shears through the 

product under controlled conditions 

and within specified paramesausage. 

The results indicate that 

the chorizo sausage required a 

higher force to shear,reflecting its 

coarse, tough texture in relation to 

the smoother frankfurter.Comparing 

two very different products of 

course produces alarge contrast 

between them, but clear differences 

can also be observed in 

products whose ingredients and 

processing methods are far more 

alike. 

With the poultry sector faring 

better than red meats in most 

markets, there has been agrowing 

need for testing equipment and 

protocols that are more tailored to 

this specific sector.The Meullenet- 

Owens razor shear blade (Fig. 2) 

and test method were developed by 

the University of Arkansas for an 

even more accurate representation 

of poultry firmness than had previously 

been available. Needing 

minimal sample preparation time, 

these tests are conducted on in-tact 

fillets with less requirement for 

labor and expertise than other 

assessments.

......................................... 

......................................... 

36 


Testing 

Toughness is akey gauge of meat quality 

Source: Smewing FLEISCHWIRTSCHAFT international 5_2018 

Source:Smewing FLEISCHWIRTSCHAFT international 5_2018 

Fig. 3: The chorizo sausage requires ahigher force to shear, reflecting its 

coarse, tough texture. 

Fig. 4: The shearing test using aKramer Shear cell is performed as the arm of the 

texture analyzer brings the blades down into the cell. 

Understanding texture in 

non-homogenous samples 

Whereas blades are the ideal tool 

for conducting bite tests on homogenous 

samples, adifferent 

approach is required for products 

that are variable in configuration 

or structure. Depending on the 

size of the product and the volume 

of it available, puncture or Kramer 

shear tests are appropriate. Both 

take measurements at multiple 

sites of the sample and report 

highest, lowest and average values 

to avoid the distortion of the results 

and lack of reproducibility 

that occur with single-site tests. 

Amultiple puncture probe allows 

manufacturers to test non-uniform 

products and those containing 

particulates, such as sausages, 

hams and other deli meats. The 

testing rig comprises ten puncture 

probes, which perform asimple 

penetration test, measuring force as 

the probe descends through the 

sample. The higher the average 

force required to penetrate the 

sample, the firmer or tougher it is. 

In reformed meats such as fillet 

strips or chunks, and shaped 

poultry like chicken nuggets, 

blades are preferable to probes. 

The Kramer shear cell deploys a 

multi-bladed device to cut through 

the sample, again providing a 

smoothing effect by averaging the 

forces measured. Samples are cut 

to optimum dimensions and 

placed separately into the Kramer 

Shear cell, which is typically filled 

to 75% by weight. The shearing 

test is then performed as the arm 

of the texture analyzer brings the 

blades down into the cell. Atypical 

test is shown in Figure 4. 

Conclusion 

The FAO has predicted that global 

meat consumption will rise by 

almost 10%between 2015 and 2030. 

Butwith sluggish domestic demand, 

producers in industrial markets will 

need defend their business at home 

as much as looking overseas for 

growth. No matter whether for 

export or national distribution, meat 

products must deliver on consumers’ 

quality expectations. This 

requires acomprehensive approach 

to QC, combining human sensory 

evaluation, primarily for assessing 

taste, with objective, quantified and 

repeatable tests of texture. 

Acomplete, detailed view of 

textural properties is invaluable to 

decision-making throughout the 

supply chain. Understanding the 

impact of changes to ingredients, 

processes and conditions means all 

three can be perfected to optimize 

the eating experience as well as 

long-term commercial success. 

Jo Smewing 

studied food science at the 

university of Nottingham 

(GB), specialising in 

rheology.Today sheis 

business development director and applications 

manager at Stable Micro Systems. 

Leading the development team, she 

coordinates software, electronic and 

mechanical engineers in the development of 

new instruments, probes and fixtures for the 

meat sector and other areas of the global 

food industry. 


Jo Smewing, Stable Micro Systems, Vienna 

Court, Lammas Road, Godalming, Surrey, GU7 

1YL, UK 

Advertisement 

Kohlhoff 

Hygiene technology 

With Kohlhoff Hygienetechnik, food 

producers of meat, fish and poultry 

have apartner at hand offering 

consulting and planning services 

and acomprehensive program with 

reliable and economic solutions. 

This Germany-based company has 

been developing and producing 

hygiene devices and machines for 

the implementation of personnel 

and industrial hygiene measures 

for almost 30 years. 

The focus of their offering is on 

products for the cleaning, disinfecting 

and drying of hands and 

boots or shoe soles. These functions 

may be combined with each 

other and be integrated into tamper-proof 

compact hygiene stations. 

They protect hygiene-sensitive 

business areas from possible 

contaminations. 

//www.kohlhoff-hygiene.de


39 

Calendar 

CALENDAR 

1–2November 

Hattersheim, Germany 

6November 


6–8November 

Dubai, UAE 

7–8November 


7–9November 

Tashkent, Uzbekistan 

7–9November 


7–10November 

Sofia, Bulgaria 

7–10November 

Hanoi, Vietnam 

9November 


13 –15November 

Herning, Denmark 


Shanghai, China 


Wiesbaden, Germany 


Abidjan, Ivory Coast 


Barcelona, Spain 


London, UK 




Dar-es-Salaam, TZA 


Paris, France 

4–5December 


6–7December 


Training course FCA 120/160 

Poly-clip System GmbH &Co. KG 

( +49 6190 8886-341) 

Training course FCA 80 


( +49 6190 8886-341) 

Gulfood Manufacturing 

Dubai World Trade Centre 

( +971 4332 1000) 

Training course FCA ICA 


( +49 6190 8886-341) 

23rd International Exhibition of FoodWeek/ 

Horeca, Expo Position ( +99871 1204347) 

17th International Exhibition of AgriTek 

Expo Position ( +99871 1204347) 

Meatmania, Association of Meat 

Processors in Bulgaria ( +02 9655279) 

ProPack Vietnam &Vietfood, VINEXAD 

National Trade Fair ( +84 24 38255546) 

Training course PDC/PDC-A 


( +49 6190 8886-341) 

FoodTech, Team FoodTech 

( +45 99 26 99 38) 

FHC Food &Hotel China, 22nd International 

Exhibition, China International Exhibitions 

Ltd. ( +86 21 3339 2222) 

Deutscher Fleisch Kongress 

new: RMCC –RheinMain CongressCenter 

dfv Conference Group ( +49 69 7595-3024) 

5. agrofood &plastprintpack West Africa 

Fairtrade ( +49 6221 4565-22) 

17th workshop on Rapid Methods and 

Automation in Food Microbiology Universitat 

Autònoma de Barcelona ( +34 93 5811446) 

EHEDG World Congress on 

Hygienic Engineering &Design 

EHEDG ( +49 69 66 03-12 17) 

UzProdExpo-2018, 14th International 

Exhibition of food industry, IEG Uzbekistan 

( +998-71 238-91-82) 

21st Foodagro Tanzania 2018, Expogroup 

( +971 43050755) 

All4Pack, Communications team 

( +33 176771195) 

Training course on the machine type ICA 


( +49 6190 8886-341) 

Training course FCA 120/160 


(+49 6190 8886-341) 

The TVC measurement results determined by the portable device can be 

automaticallyintegrated into any existing ERP system in real-time. 

FreshDetect /SLA 

TVC is now available in ERP 

With last year’s introduction of the 

BFD-100, FreshDetect GmbH from 

Pullach, Germany, boasts the 

world’sfirst portable measurement 

device capable of detecting the 

total viable count (TVC) in meat 

within seconds. In ajoint effort 

with SLASoftware Logistik Artland 

GmbH from Quakenbrück, Germany, 

the company has made another 

step in the direction of digitalized 

production. As of October 2018,the 

fluorescence spectroscopy measurement 

results can be automaticallyintegrated 

into any existing 

ERP system in real-time, providing 

significant benefits with respect to 

costs, food quality and consumer 

protection. 

“Having information about the 

TVC improves food quality over the 

long term,” explains Dr.Christoph 

Wienken, Managing Director of 

FreshDetect GmbH. “Companies no 

longer have to wait days for the lab 

results. Instead, they can capture 

and analyze the results of the 

meat quality measurements inhouse 

within amatter of seconds.” 

By capturing the data along every 

step of the manufacturing chain, 

the BFD-100portable measurement 

device ensures arapid and 

safe way to control food quality. 

Whether at the receiving, slaughtering 

or shipping point, all of the 

key parameters can be captured 

and stored securely, without the 

risk of manipulation, within just a 

few seconds. 

The partnership between the two 

companies marks the next logical 

step. The co-developed FD Connector 

now provides away to integrate 

the measurement results from every 

step of the process chain into 

existing ERP systems in real-time. 

Apart from the aspect of secure and 

rapid data collection, users are also 

focused on around-the-clock availability 

of the data. “In these days of 

constant data flows, companies 

need intelligent systems that can 

make the measurement data quick 

and easy to analyze, especiallyat 

the relevant decision points,” says 

Jörg Brezl, CEO of SLAGmbH. 

The next logical step is thus using 

the combination of the BFD-100and 

FD Connector so that users can 

retrieve and visualize all of the data 

with browser technology from any 

place in the world and with any type 

of end user device. 

//www.freshdetect.co 

// 

//sla.de 

Advertisement


40 

Imprint 

Supplement references 

Please note that this issue 

contains inserts published by: 

REICH Thermoprozesstechnik 

GmbH, 

73579 Schechchingen, Germany 

REX-Technologie GmbH &Co.KG 

5303 Thalgau, Austria 

VLAM vzw –Belgian Meat Office, 

1030 Brüssel, Belgium 

Index of advertisers 

Albert Handtmann 

Maschinenfabrik 

GmbH&Co. KG 23 

Almi GmbH 18 

ATPInnsbruck Planungs GmbH 31 

CSB-System AG 3 

Eberhardt GmbH 30 

GEA Food Solutions B.V. 15 

GMST Steflex &Co. OOD 6 

Heinrich Frey GmbH 25 

Hela Gewürzwerk 

Hermann Laue GmbH 

IFC 

Hydrosol GmbH &CoKG 17 

Karl Tichy 

Handelsgesellschaft mbH 39 

KMA Umwelttechnik GmbH 33 

KOHLHOFF Hygienetechnik 

GmbH &Co. KG 29 

Marel Stork 

Poultry Processing B.V. 11 

Marelec Food Technologies 21 

Journal for meat production, 

processing and research 

Published by: 

Deutscher Fachverlag GmbH 

Company’sRegister Frankfurt am Main 

Registration no.: HRB 8501sales tax 

identification 

VATReg. no.: DE 114139662 

Postal address for letters and newspapers: 

60264 Frankfurt am Main, Germany 

Postal address for packetsand parcels: 

Mainzer Landstrasse 251 

60326 Frankfurt am Main, Germany 

Phone: Editor +49 69 7595-1571 

Advertising department: 

+49 69 7595-1854 

Fax: +49 69 7595-1570 

Email: Editor: red-flw@dfv.de 

Advertising department: 

anz-flw@dfv.de 

Executive Management Board: 

Angela Wisken (Speaker of Management 

Board), Peter Esser, Markus Gotta, 

Peter Kley, Holger Knapp, Sönke Reimers 

Supervisory board: 

Klaus Kottmeier, Andreas Lorch, 

Catrin Lorch, Peter Ruß 

Publishing director: 

Thomas Wulff -1261 

Object manager: 

Christian Schnücke -1961 

Editors-in-chief: 

Gerd Abeln MA -1571 

Dipl.oec.troph. Renate Kühlcke -1551 

Editors: 

Yvonne Buch -1572 

Dipl.-Ing. Jörg Schiffeler -1554 

Dipl.-Ing. Michael Weisenfels -1575 


Graphic design and layout: 

Dipl.-Des. Marcel Möbius -1555 

Dipl.-Des. Anja Schönauer -1567 

Regularcontributors: 

Prof. Dr.Bauer, Austria –Prof. Dr.Böhm, 

Stuttgart –Brauer, Walluf –Prof. Dr.Bülte, 

Gießen –Prof. Dr.Calkins, USA –Dr. habil. 

Dolata, Poland –Falkenstein, Aulendorf – 

Prof. Dr.Faustman, USA –Prof. Dr. 

Fehlhaber, Leipzig –Prof. Dr.Fries, Berlin – 

Prof. Dr.Dr. Gareis, München –Dr.-Ing. 

Haack, Halle –Prof. Dr.Hildebrandt, Berlin – 

Dr.Högg, Bonndorf –Prof. Dr.Huff Lonergan, 

USA –Prof. Dr.Kleiner, Bernburg – 

Dr.Kuntzer, Fellbach –Prof. Dr.Lautenschläger, 

Lemgo –Prof. Dr.Lücke, Fulda – 

Prof. Dr.Lücker, Leipzig –PDDr. Maak, 

Halle/Saale –Prof. Dr.Özden, Turkey – 

Prof. Dr.Pichner, Fulda –Prof. Dr.Pipek, 

Czech Republic –Prof. Dr.Puolanne, Finland 

–Dr. Rehbein, Hamburg –Prof. Dr.Sakata, 

Japan –Prof. Dr.Schnäckel, Bernburg – 

Dr.Seman, USA –Prof. Dr.Seuß-Baum, 

Fulda –Dr.-Ing. Slowinski, Poland –Prof. Dr. 

Sofos, USA –Prof. Dr.-Ing. Stiebing, Lemgo 

–Prof. Dr.Stolle, München –Prof. Dr. 

Ternes, Hannover –Prof. Dr.Thiemig, Berlin 

–Vogelsang, Bonn –Prof. Dr.Weber, Berlin 

–Dr. Wiegner, Bonn, and from the Max- 

Rubner-Institut (MRI), Federal Research 

InstituteofNutrition and Food, Germany 

(Dr.Andrée –Dr. Bauer –Dr. Brüggemann – 

Dr.Dederer –Dr. Dolch –Dr. Fränzer – 

Dr.Hahn –Jira –Dr. Judas –Dipl.-Ing. 

Knauer –Dr. Kranz –Dr. Kröckel –Dr. Lick – 

Dr.Lohmayer –Dr. Maurer –Moje – 

Dr.Münch –Dr. Nitsch–Dr.Scheuer – 

Schlimp –Dr. Schwägele –Dr. Schwind – 

Dipl.-Biol. Sönnichsen –Thiemann – 

Dr.Wagner –Welz –Zimmermann) and the 

Governmental Technical Collegefor 

Meat Technology, Kulmbach 

Advertisingmanager: 

Christine Contzen -1852 

Salesmanager international: 

Irem Caner -1854 

Customer service: 

Nicole Seitz-1962 

Corinna Cezanne -1963 

Productionmanager: Kurt Herzig 

Circulation manager: Ilja Sauer 

Frequency: six times ayear 

Rate card: No. 32, 01.01. 2018 

Subscription rates (incl. postage): 

Germany: 150.00 € 

EU countries with VATno.: 149.53 € 

EU countries without VATno.: 160.00 €; 

World: 154.00 € 

Single copy Europe: 

25.00 €(incl. postage and VAT) 

Price for air mail on request. 

Subscription fees to be paid in advance. 

The period of notice for cancellation is 

6weeks of the end of an invoicing period. 

Bankingaccount: 

Frankfurter Sparkasse 

Kto. Nr.34926 (BLZ50050201) 

SWIFT/HELADEF1822 

IBAN DE56500502010000034926 

Printed by: 

Westdeutsche Verlags-und DruckereiGmbH, 

Kurhessenstraße 4-6, 

64546 Mörfelden-Waldorf 

Printed on environment-friendly, 

chlorine-free paper. 

Terms of use: For detailed information see 

english.dfv.de/rightofuse/ 

No part of this journal may be reproduced 

and photocopies, photographs, micro-photographs 

and copies prepared by other 

methods may not be made no may illustrations 

be used without the express permission 

of the editor –once amanuscript has 

been handed over by its author and the editor 

has confirmed its acceptance all publishing 

rights pass to the publisher of the 

FLEISCHWIRTSCHAFT. 

Deutscher Fachverlag GmbH produces 

the following meat journals: 

afz –allgemeine fleischer zeitung, 

FLEISCHWIRTSCHAFT, 

FLEISCHWIRTSCHAFT China, 

FLEISCHWIRTSCHAFT Russia, 

FLEISCHWIRTSCHAFT international 

ISSN 0179-2415 

Metalquimia, S.A. 9, 13 

Peter Gelhard 

Naturdärme KG 

BC 

PH Liquid Belgium NV 36 

Poly-clip System 

GmbH &Co. KG 19/20 

Productos Sur S.A. 27 

VEMAG Maschinenbau GmbH 37/38 

WORLD PACInternational AG 7 

Editorial board: 

·Prof. Dr. Friedrich Bauer (AT) 

·Prof. Dr. Reinhard Böhm (DE) 

·Prof. Dr. Chris R. Calkins (US) 

·Prof. Dr. Cameron Faustman (US) 

·Prof. Dr. Karsten Fehlhaber (DE) 

·Prof. Dr. Reinhard Fries (DE) 

·Dr. Klaus-Josef Högg (DE) 

·Prof. Dr. Elisabeth Huff Lonergan (US) 

·Dr. Hans-Joachim Klare (DE) 

·Assoc. Prof. Dr. Esra Kurt Klont (TR) 

·Dr. Joachim Kuntzer (DE) 

·Prof. Dr. Ernst Lücker (DE) 

·PDDr. Steffen Maak (DE) 

·Prof. Dr. Edward Mills (US) 

·Prof. Dr. Petr Pipek (CZ) 

·Prof. Dr. Rohtraud Pichner (DE) 

·Prof. Dr. Wolfram Schnäckel (DE) 

·Dr. Fredi Schwägele (DE) 

·Dr. Denis L. Seman (US) 

·Prof. Dr. John Sofos (US) 

·Prof. Dr.-Ing. Achim Stiebing (DE) 

·Prof. Dr. Andreas Stolle (DE) 

·Assoc. Prof. Dr. Surendranath P. Suman (US) 

·Prof. Dr. Waldemar Ternes (DE) 

Advisory board: 

·Paul Brand 

·Prof. Dr.Wolfgang Branscheid 

·Prof. Dr.Lüppo Ellerbroek 

·Prof. Dr.Karsten Fehlhaber 

·Prof. Dr.Dr. Manfred Gareis 

·Dr. Michael Heitmann 

·Dr. Klaus-Josef Högg 

·Dr. Hartwig Kobelt 

·Dr. Fredi Schwägele · 

·Dr. Heinz Schweer 

·Prof. Dr.Achim Stiebing 

·Dr. Joachim Wiegner 

FLEISCHWIRTSCHAFT 


is also available at 

www.fleischwirtschaft.com

Research and 

Development 

5_2018 

Development of dietary fiber rich chicken 

meat rolls and patties using rice bran 

By Nitin Mehta, S.S. Ahlawat, D.P. Sharma, Sanjay Yadav and M. Krishnakanth 

The present study was carried out for the development of high fiber 

chicken meat rolls and patties using rice bran as afiber source. Three 

different levels of rice bran viz. 5%, 10%and 15%were used and two 

methods of cooking viz. steam cooking and baking were tested. Incorporation 

of rice bran resulted in an increase in emulsion stability and cooking 

yield. The moisture and protein content of both rolls and patties 

declined on addition of all dietary fiber sources and the fat content was 

not affected significantly. Thesensory scores including overall acceptability 

decreased with the increase in levels of rice bran and on the basis 

of physico-chemical properties, proximate composition and sensory 

evaluation, a10% level of incorporation was found to be suitable. The 

rolls and patties with rice bran had asignificantlyhigher Total Dietary 

Fiber (TDF) content and lower cholesterol content than control. During 

storage at refrigeration (4±1°C) temperature, the dietary fiber rich rolls 

and patties were found to be microbiologicallysafe and organoleptically 

acceptable up to 15 days. It can be concluded that rice bran could be 

used as apotential dietary fiber source for incorporation in meat products 

without affecting sensory and microbiological quality parameters. 

Keywords 

» Rice bran 

» Chicken meat rolls 

» Patties 

» Fiber 

» Sensory 

» Proximate 

» Quality evaluation 

Novel approaches in improving health care are relying on producing 

healthier food supplyasapreventive health care strategy (DECKER and 

PARK,2010). Meat as acomplete food is gaining its popularity day by day, 

however, despite having potential in supplying important nutrients like 

high quality proteins, minerals and vitamins, it poses agreat health 

hazard owing to high amount to added salt and fat during processing that 

somehow is proved to be apredisposing factor for cardiovascular diseases, 

diabetes mellitus and cancer (MICHA et al.,2010). Nowadays the 

consumers are well aware of the food they consume and hence, concern 

over nutritional diseases of affluence is increasing. Further, the changes 

in socioeconomic status have catalysed the growth of the processed 

food industry, meat being no exception. Most of those foods are rich in fat 

and sugars but deficient in complex carbohydrates like dietary fiber 

(SANCHEZ-ZAPATA et al.,2010). The increasing research in food product 

development has established adirect relationship between diet rich in 

dietary fiber and other complex carbohydrates and control of anumber of 

chronic diseases, including colon cancer, obesity and cardiovascular 

diseases. Thus, the designer meat market is expanding with an increased 

inclusion of dietary fiber that not onlyprovides health benefits but increases 

processing functionality too. Dietary fibre sources are generally 

agricultural by-products which are comparativelycheap and their incorporation 

in meat products reduces the overall cost of production. In meat 

products, fiber is increasinglybeing used as fat replacer, volume enhancer, 

binder and stabilizer (FERNANDEZ-LOPEZ et al.,2008; KUMAR et al., 

2011). It is also contributing to technological upgradation like improvement 

in cooking yields and rheological properties, reducing formulation 

costs and enhancing the texture in meat products (FERNANDEZ-GINES et al., 

2003, 2004; GARCIA et al.,2006; SANCHEZ-ZAPATA et al.,2010). 

Rice bran is the most important by product after milling of rice. It has 

been recognized as anutritional source due to high content of protein, 

lipid, minerals, vitamin Bcomponents and dietary fiber (CHOI et al.,2008, 

2009 and 2010). Rice bran proteins have high water and oil binding capacities 

and show agood potential for producing stable emulsions. It also 

contains some potential phytochemicals which protect from various 

diseases. However, the utilization of rice bran is limited to the production 

of bran oil and animal feed. Not much work has been done on its addition 

in meat products (HUANG et al.,2005). Hence, this study was proposed to 

utilize rice bran as asource of dietary fiber in meat products. 

Received: 31October 2017 |reviewed: 27June 2018 |revised: 27 June 2018 |accepted: 27 June 2018

42 


Research &Development Development of dietary fiber rich chicken meat rolls ... 

Materials and methods 

Live broiler birds of six weeks age reared under similar feeding and 

managemental conditions were obtained from the animal farm of the 

College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary 

and Animal Sciences, Hisar, Haryana, India. The Halal method of slaughter 

was adopted and the birds were dressed as per the standard procedure. 

After thorough washing and manual deboning, the deboned meat 

was stored at –20 °C till further use. 

The rice bran was procured from the local market. The cholesterol free 

refined sunflower oil (Fortune, Adani Wilmer Ltd., Ahmedabad, India) with 

60% polyunsaturated fatty acids (labeled) was procured from the local 

market at Hisar.Toprepare garlic paste, garlic was peeled off and cut 

into small pieces. It was homogenized in amixer grinder to obtain afine 

paste which was used as condiment. Low density polyethylene (LDPE) 

pouches (50 µmthick) were procured from alocal departmental store. 

The bags were sterilized by exposing to UV light for 30 min and used for 

aerobic packaging for the storage studies. All other chemicals used in 

the study were procured from Hi-Media Laboratories Pvt. Ltd., Mumbai 

(Code RM 1576). 

The frozen deboned meat was defrosted in arefrigerator overnight. 

The defrosted meat was cut into small pieces and minced in ameat 

grinder (Seydelmann, Model WD 114, Germany) using a13mmplate followed 

by an 8mmplate. The contact surface of the grinder was sanitized 

each time before mincing. Following ingredients were added to the 

minced meat for control and treatments. Control rolls and patties contained 

sodium chloride (2%), sodium tripolyphosphate (0.5%), sodium 

nitrite (150ppm), spice mix (2%), garlic paste (3%) and sunflower oil 

(3%). Treatments consisted of the addition of rice bran at 5% (T1),10% 

(T2) and 15%(T3) levels, besides other additives which were used in 

control in similar concentrations. After the mixing of additives and dietary 

fibers, the meat mince was thoroughlychopped in abowl chopper 

(Seydelmann K20 Ras, Germany) to prepare abatter.Two types of cooking 

were done i.e pressure cooking for the preparation of rolls and baking 

for the preparation of patties. In pressure cooking, the batter was 

stuffed in autoclavable beakers and cooked in apressure cooker at 

121 °C for 15 min. In baking, the batter was hand moulded into patties 

with the help of apetridish. The raw patties were cooked in apreheated 

conventional electrical oven at 180°Cfor 25 min (15min first and 10 min 

second side) till an internal temperature of around 75 °C was reached. It 

was ascertained by recording at geometric centre with the help of a 

thermometer. 

Both meat rolls and patties were subjected to proximate, physicochemical 

and sensory evaluation. For the microbiological quality assessment, 

samples were packed in LDPE bags and stored at refrigeration 

temperature (4±1°C). Samples were drawn at every 3days interval 

for 15 days and analyzed for physico-chemical, microbiological and 

sensory quality. 

Analytical procedures 

The proximate composition was determined by following the standard 

methods of AOAC (1995). 

Moisture content of patties and rolls 

Finallychopped sample (30 g) was weighed in dried aluminium dish and 

kept in hot air oven with lid opened at 100°Cto105 °C for16hto 18 h. 

After cooling in dessicator, loss in weight was calculated as moisture of 

the sample. 

Protein content 

1gof meat sample and 20 ml of conc. H2SO4 were transferred to aKjeldahl 

flask. Apinch of catalytic mixture was added and digestion was carried 

out till the appearance of ablue green clear solution. After cooling, the 

volume was made to 100mlwith distilled water.5ml of aliquot was rendered 

alkaline by mixing with 15 ml of 40% NaOH solution and was distilled. 

The liberated ammonia was collected in aconical flask containing 

10 ml of boric acid solution and 2to3drops of mixed indicator.The contents 

of flask containing boric acid were titrated against 0.01N HCl. 

Ether extract (fat) 

1gof sample was taken in apreviouslyweighed extraction thimble (made 

up of Whatman filter paper No. 1).Extraction of the sample was done in 

Soxhlet's extraction apparatus for 6hto 8hby using petroleum ether 

(boiling point 60 °C to 80 °C). The thimble after extraction was taken out, 

dried in open air and then in hot air oven at about 100°Cfor 1h.The loss 

in weight following extraction and drying was recorded and per cent ether 

extract was calculated. 

Ash 

One gram of sample was taken in adried and weighed silica crucible. It 

was heated on ahot plate till smoking ceased and the sample became 

thoroughlycharred. The charred sample was then kept in amuffle furnace 

at 600 °C for 1h.The crucible was cooled in adessicator and 

weighed. Ash was calculated as the difference between weight of the 

empty crucible and weight after ashing. 

pH of batter and product 

The method of TROUT et al. (1992) was followed for determining the pH of 

the meat samples. Ameat sample (10g)was blended with 50 ml distilled 

water for 1min using pestle and mortar.The pH was recorded by dipping 

the electrodes of apHmeter directlyinthe suspension. 

Meat emulsion stability 

The stability of control and treated raw meat batters was determined 

using the method of BALIGA and MADAIAH (1970). 20 gofthe meat batter 

were taken in low density polyethylene (LDPE) bags of 150gauge (size 

11×10 cm) and were placed in athermostaticallycontrolled water bath at 

80±1°Cfor 20 min. After that the bags were removed from the water bath, 

cut open and the cooked out fluid (fat, water soluble solids) was drained. 

The cooked batter mass was weighed and expressed as percentage. 

Cooking yield and cooking loss 

The weights of rolls and patties before and after cooking were recorded 

and the loss was expressed in percentage. 

Cholesterol estimation of rolls and patties 

The total lipids from asample were extracted according to the method of 

ANGELO et al. (1987) with aslight modification. Ameat sample (25 g) was 

homogenized with 100mlsolvent (chloroform:methanol –3:1) for 5min. It 

was kept for 10 min and then this mixture was put on aBuchner suction 

filter.The residue was homogenized two times again as above. The combined 

organic filtrates were transferred to aseparating funnel. Twovolumes 

of 0.88% aqueous potassium chloride were added and the funnel 

was shaken vigorously. Non lipid material was partitioned to the upper 

aqueous phase by keeping the funnel undisturbed for 12 h. The lower 

layer was drawn off and dried over sodium sulphate. If cloudy after removing 

upper phase, the lower phase was made clear by addition of afew 

drops of methanol. The lipid extract was dried to aconstant weight at 

600 °C, first in awater bath and then in ahot air oven. The total cholesterol 

content in the lipid extract was determined by adopting the 

Tschugaeff reaction as modified by HANEL and DAM (1955). Fifty micro-litre 

of the lipid extract and astandard cholesterol solution (1 mg in 1mlchloroform) 

were evaporated to dryness and dissolved in 2mlofcholoform to 

which 1mlofZnCl2 reagent (which was prepared by dissolving 40 ganhydrous 

zinc chloride in 153mlglacial acetic acid at 80 °C for two hours and 

filtered through Whatman No. 1filter paper) and 1mlofacetyl chloride 

were added and heated in awater bath at 60 °C for 10 min. Ablank containing 

2mlofchloroform and 1mlofeach zinc chloride and acetyl chlo-


43 


ride was run at the same time as acontrol. The color complex developed 

was measured by reading the optical density at 528 nm in aspectrophotometer 

and expressed as mg per goftissue. 

Dietary fiber estimation of rolls and patties 

The total, soluble and insoluble dietary fiber was determined by aslight 

modification of an enzymatic method given by FURDA (1981). Adefatted 

sample (2 g) was dispersed in 200 ml of 0.005 NHCl and boiled for 20 min. 

The suspension was cooled to 60 °C, 0.3 gdisodium EDTAwas added and 

pH was adjusted to 6.0–6.3 with 0.005 NNaOH. To this solution, phosphate 

buffer (12 ml, pH 6.0–6.5) was added and the interaction was continued 

for 40 min at 60 °C to ensure the interaction of pectin with minimum 

degradation. The pH of solution was adjusted to 6.0–6.5 for optimum 

amylase and protease activity.The suspension was then cooled to 

20–30 °C before incubating over night with 10 mg of bacterial α-amylase 

and 10 mg of bacterial protease. The incubation was accompanied by 

slow stirring with amagnetic bar.The suspension was filtered through a 

coarse tared Gooch filtering crucible containing glass wool and the 

residue was washed with asmall amount of water.The filtrate was saved 

for next step. This residue was then washed with water, alcohol and 

acetone before being dried at 70 °C in vacuum overnight. This dried 

residue constituted IDF. The saved filtrate was acidified with afew drops 

of conc. HCl to bring the pH to 2–3. This pH tends to facilitate the rapid 

precipitation of polysaccharides. To this, four volumes of ethanol were 

added slowlyand the suspension was kept as such for about one hour. 

The precipitate was filtered through atared, coarse Gooch crucible containing 

glass wool and then washed with 75% ethanol, absolute ethanol 

and acetone before drying at 70 °C in avacuum oven overnight. The 

residue was weighed to give the SDF content. TDF was calculated by 

adding the IDF and SDF contents. 

Thiobarbituric acid reactive substances (TBARS) value 

The TBARS value was determined according to the method of WITTE et al. 

(1970). Minced meat (5 g) was blended for 3min with 25 ml of 20% TCA. 

The slurry was kept for 10 min. It was filtered through aWhatman No. 42 

filter paper.5mlTBA reagent was added to 5mlofsample aliquot (filtrate). 

After mixing the contents, the tubes were kept in aboiling water 

bath for 35 min. The optical density was measured at 532 nm spectrophotometrically. 

Ablank was run simultaneously. For the standard curve 1, 2, 

3, 4, and 5mlofthe working standard solution were used. 

Free Fatty Acid content 

The method as described by KONIECKO (1979) was followed for the estimation 

of free fatty acid. Exactly5gofthe meat sample was blended for 

2min with 30 ml of chloroform in the presence of anhydrous sodium 

sulphate. Then, it was filtered through aWhatman filter paper No. 1into a 

500 ml conical flask. Twoorthree drops of 0.2% phenolphthalein indicator 

solution were added to the chloroform extract and titrated against 0.1N 

alcoholic potassium hydroxide with regular shaking till the end point 

when permanent pink colour appeared. The quantity of potassium hydroxide 

consumed during titration was recorded. 

Microbiological evaluation 

The microbiological quality of the finallyselected treatment and control 

was evaluated at day 0, 3, 6, 9, 12 and 15 of storage at refrigeration 

(4±1°C) temperature. Total plate counts (TPC), psychrotrophic counts 

(PTC) and coliforms counts (CC) of the samples were enumerated following 

the methods as described by the American Public Health Association 

(APHA, 1984). 

Sensory evaluation 

Apanel comprising of scientists and post graduate students of the Department 

of Livestock Products Technology, LUVAS, Hisar, evaluated the 

sensory attributes viz: color, flavor, texture, tenderness, juiciness and 

over all acceptability of control and fiber treated chicken meat rolls using 

an 8-point hedonic scale (KEETON,1983), where 8= extremelydesirable and 

1= extremelyundesirable. The panelists were explained about the nature 

of the experiments without disclosing the identity of the samples and 

were asked to rate their preferences. Filtered tap water was provided for 

mouth rinsing between the samples. 

Statistical analysis 

The statistical analysis of the data obtained was done by using ANOVA 

technique according to the method described by SNEDECOR and COCHRAN 

(1989) by aRandomized Block Design. 

Results and discussion 

Proximate composition of rice bran 

The moisture, protein, fat and ash content of rice bran used in the 

present study was 11.74%, 12.18%, 13.63% and 9.23%, respectively. The 

total dietary fiber (TDF) content was 32.63% and the majority of TDF was 

insoluble dietary fiber (SDF) i.e.29.69% and the soluble dietary fiber (IDF) 

content was 2.94%. Ahigher fat content in rice bran was observed and it 

might be due to the presence of rice bran oil. According to USDA, crude 

rice bran contains 12%to13% oil and 4.3% highlysaponifiable components 

(KAHLON,2009). The composition of rice bran is in accordance with 

the findings of CHOI et al. (2011)who reported almost similar composition 

for moisture, protein, ash and total dietary fiber. 

Physico-chemical properties 

The physico-chemical properties and effects of the two tested types of 

cooking on rice bran added chicken meat rolls (steam cooking) and patties 

(baking) are presented in Table 1. The batter of control had apHof 

5.89 which increased as the level of incorporation of rice bran increased 

and the batter with 15%rice bran shows asignificantly(p≤0.05) higher pH 

(5.97) as compared to control. Asimilar trend of increase in pH on addition 

of rice bran fiber in meat batters has also been reported by CHOI et al. 

(2007). An increase in pH was observed in the cooked product as compared 

to the raw batter both in control and rice bran added patties and 

rolls. The pH increased on cooking as the imidazole group of histidine is 

exposed (CHOI et al.,2009). BABU et al. (1994) explained this increase in pH 

due to loss of moisture on cooking that resulted in ahigher salt concentration 

and change in the net charge of proteins due to denaturation. A 

higher pH of rice bran added rolls and patties in comparison to control 

occured due to the rice bran fiber alkalinity.YILMAZ (2004, 2005) and CHOI et 

al. (2011)also reported an increased pH in rye bran added and wheat bran 

added meat balls and pork meat gel formulated with rice bran fiber, respectively. 

Out of the two types of cooking methods, baking resulted in a 

slightlyhigher pH than steam cooking in control as well as all rice bran 

treated samples. 

Asignificant (p≤0.05) increase in emulsion stability was observed on 

incorporation of rice bran as compared to control which showed an emulsion 

stability of 87.24%. The increasing level of rice bran in the batter resulted 

in asubsequent increase in emulsion stability and highest value was 

found at the 15%level of rice bran incorporation (95.97%). This could be due 

to an increase in viscosity of the meat batter on the addition of fiber which 

resulted in an increased elasticity to the batter based products. An increase 

in viscosity is associated with an increased emulsion stability as highly 

viscous emulsions are not easilybroken. Similar observations have already 

been reported by CHOI et al. (2008) who recorded an improved emulsion 

stability on addition of rice bran fiber in emulsion type sausages. 

The cooking yield of rice bran added chicken meat rolls and patties was 

found significantly(p≤0.05) higher than control and it further showed an 

increasing trend with the level of incorporation of rice bran. The increase 

in cooking yield in fiber added rolls and patties was attributed to water 

retaining properties of fiber because fiber is known to retain the moisture 

in meat products (CONFRADES et al.,2000). Also, rice bran addition in patties 

and rolls resulted in adecrease in cooking loss (HUANG et al.,2005). The 

above results are in concordance with the findings of ALVAREZ et al. (2011) 

who reported asignificant (p≤0.05) decrease in the weight loss of frankfurters 

formulated with oat fiber and rice bran, respectively. Steam cooking 

resulted in asignificantly(p≤0.05) higher cooking yield than baking. 

The cooking yield of control meat rolls and patties was 87.87% and

............................................................................................ 

44 



86.31% which increased to 93.81% and 91.71% in 15%rice bran added 

meat rolls and patties, respectively. 

Proximate composition 

The moisture content of control chicken meat rolls and patties was 65.29 

and 61.56%, respectively, which decreased significantly(p≤0.05) with an 

increase in the level of rice bran incorporation (Tab. 1).The lowest moisture 

content was observed in meat rolls (60.09%) and patties (58.11%) 

with a15% level of incorporation of rice bran. It was due to the replacement 

of lean by rice bran which contained less moisture (11.74%) and 

protein (12.18%) than meat. The moisture content during steam cooking 

(meat rolls) was found to be significantly(p≤0.05) higher than baking 

(patties) in both control as well as rice bran incorporated meat products. 

Aslight increase in the fat content of rice bran added rolls and patties 

might be due to ahigher fat percentage in rice bran (13.63 %) owing to the 

presence of rice bran oil. The increase in ash content in treated rolls and 

patties was attributed to the high organic matter and minerals in rice 

bran. Asimilar increase has been observed by YILMAZ (2004) and HUANG et 

al. (2005) in low fat meat balls and emulsified pork meat balls added with 

rye bran and rice bran respectivelyand by CHOI et al. (2011)inheat induced 

gel systems from pork meat protein incorporated with rice bran fiber.The 

two different types of cooking methods viz. steam cooking and baking 

also affected the cooking yield and proximate composition. However, 

baking resulted in higher pH than steam cooking in control and rice bran 

Characteristics 

added products but asignificant difference was observed onlyathighest 

level of rice bran incorporation i.e. 15%level. Similar results have been 

reported by TALUKDAR and SHARMA (2010)inwheat bran added chicken meat 

patties. Steam cooking resulted in asignificantly(p≤0.05) higher cooking 

yield than baking in control and treated products. It was due to more loss 

of moisture during baking owing to dry and high heating. The above results 

are in accordance with NISAR et al. (2010)who reported higher cooking 

yield in steam cooked buffalo meat patties. Asignificantly(p≤0.05) 

higher moisture content during steam cooking than baking might be due 

to intense heat treatment during baking but the protein content in baking 

was higher due to acomparativelyhigher loss of moisture than steam 

cooking. Asignificant (p≤0.05) difference was found between steam 

cooking and baking as far as ash is concerned. The higher ash content in 

patties was due to its lower moisture content (NISAR et al.,2010). 

Sensory scores 

Tab. 1: Physico-chemical properties, proximate composition and sensory attributes 

of rice bran added chicken meat rolls (SC) and patties (B) 

Parameters 

Cooking 

method 

Control 

Adecrease in the color scores with an increase in level of incorporation of 

rice bran was due to the masking effect of the light brown color of the 

rice bran and thus reduction in the redness of the meat product (Tab. 1).A 

similar increase in lightness and reduction of redness has been reported 

by YASARLAR et al. (2007) in meat balls added with wheat bran and by CHOI et 

al. (2007) on addition of wheat fiber to ameat emulsion. The flavor scores 

showed adeclining trend with an increasing level of incorporation of rice 

bran. Perhaps, it was due to the distinct rice bran flavor.VOSEN et al. (1993) 

found that substitution of 5% or 

10%fat with barley bran or wheat 

bran in beef sloppy-joe significantly(p≤0.05) 

reduced the flavor 

score. Asimilar reduction in flavor 

Levels of rice bran incorporation 

5% (T1) 10% (T2) 15% (T3) 

Emulsion pH Raw 5.89±0.05 b 5.92±0.04 ab 5.94±0.04 ab 5.97±0.05 a 

Emulsion stability (%) Raw 87.24±0.65 d 90.36±0.94 c 93.79±0.70 b 95.97±0.63 a 

Product pH SC 6.31±0.09 b 6.33±0.09 b 6.37±0.07 ab 6.43±0.08 a 

B 6.35±0.06 b 6.38±0.12 ab 6.42±0.05 ab 6.46±0.07 a 

Cooking yield (%) SC 87.87±1.27 dA 89.75±0.66 cA 91.83±1.08 bA 93.81±1.51 aA 

B 86.31±0.90 dB 88.04±1.12 cB 90.00±1.01 bB 91.71±1.27 aB 

Moisture (%) SC 65.29±0.97 aA 63.74±0.78 bA 62.73±0.84 bA 60.09±0.89 cA 

B 61.56±0.90 aB 60.13±0.85 bB 59.41±0.68 bB 58.11±1.08 cB 

Protein (%) SC 24.73±0.65 aB 23.30±0.78 bB 21.34±0.75 cB 20.04±0.98 dB 

B 26.32±0.74 aA 25.00±0.80 bA 23.63±1.11 cA 22.51±0.79 dA 

Fat (%) SC 7.12±0.76 7.46±0.91 7.53±0.70 7.68±0.81 

B 7.60±0.71 7.93±0.87 8.04±0.64 8.17±0.89 

Ash (%) SC 1.41±0.11 cB 1.59±0.10 bB 1.66±0.12 bB 1.88±0.08 aB 

B 1.56±0.08 cA 1.80±0.07 bA 1.87±0.11 bA 2.01±0.12 aA 

Color SC 7.83±0.75 a 7.17±0.75 ab 6.67±0.82 bc 6.00±0.63 c 

B 8.50±0.55 a 7.83±0.41 ab 7.00±0.89 bc 6.50±0.84 c 

Flavor SC 8.33±0.82 a 7.83±0.75 ab 7.50±0.55 b 6.67±0.52 c 

B 8.00±0.89 a 7.67±0.52 ab 7.00±0.63 b 5.83±0.75 c 

Tenderness SC 8.33±0.52 a 7.67±0.82 ab 7.17±0.41 b 6.33±0.52 c 

B 8.00±0.63 a 7.50±0.55 ab 6.83±0.75 b 5.50±0.55 c 

Juiciness SC 8.50±0.84 a 7.67±0.52 b 7.33±0.82 bc 6.67±0.52 c 

B 7.83±0.41 a 7.33±0.82 ab 6.83±0.75 b 5.50±0.55 c 

Texture SC 8.00±0.63 a 7.50±0.55 ab 7.00±0.63 b 6.00±0.89 c 

B 8.33±0.82 a 7.83±0.41 ab 7.33±0.52 b 6.33±0.82 c 

Overall acceptability SC 8.17±0.41 a 7.50±0.55 ab 7.00±0.63 b 6.00±0.89 c 

B 8.00±0.63 a 7.63±0.75 ab 6.83±1.17 b 5.50±0.83 c 

Mean±S.D. with different superscripts in arow within each parameter differ significantly(p≤0.05); n= 6 

SC= steam cooking; B= baking 

Source: METHA et al. FLEISCHWIRTSCHAFT international 5_2018 

scores has also been reported by 

BLOUKAS and PANERAS (1996) and 

HUANG et al. (2005) in low fat frankfurters 

and emulsified pork meat 

balls incorporated with rice bran. 

The scores for tenderness and 

juiciness followed adecreasing 

trend with the increase in the 

incorporation level of rice bran 

proportionatelyinboth rolls and 

patties. Lower juiciness scores at 

higher levels of rice bran could be 

due to graininess perceived by 

sensory panelists (CLAUS and HUNT, 

1991).KHATE (2007) also reported 

lower juiciness scores for low salt 

and low fat sausages incorporated 

with oat bran. The sensory scores 

for texture and overall acceptability 

followed asimilar pattern and the 

overall acceptability scores at 5% 

and 10%levels in both rolls and 

patties were not significantly 

different but at the 15%level, a 

significantly(p≤0.05) inferior score 

was observed as compared to 

control. HUANG et al. (2005) and 

YILMAZ (2004) also pointed out that 

the appropriate level of incorporation 

is 10%for rice bran and rye 

bran in emulsified meat balls and 

low fat meat balls, respectively. 

Based on overall acceptability 

scores, chicken meat rolls and 

patties with 10%rice bran were 

selected for further studies. 

The type of cooking method viz. 

steam cooking and baking was

.................................................... 


45 


found to have asmall influence over the sensory attributes. The panelists 

rated slightlyhigher for baking than steam cooking for the color attributes. 

It was due to the fact that there was some shallow fat frying 

because of the collection of drip fat in the plate over which patties were 

placed in hot air oven, thus resulting in abright red color and amore 

appealing appearance than rolls (NISAR et al.,2009, 2010). Steam cooked 

products were rated slightlyhigher than baked products by the sensory 

panelists for flavor attributes. Asimilar trend was observed in nuggets 

and patties prepared from sheep, goat and rabbit meat (SEN and KARIM, 

2011). Baking resulted in aslightlybetter texture than steam cooking as 

the protein gel matrix became unstable by higher temperatures and moist 

heat. Steam cooking resulted in more tender products than baking and 

these findings are in accordance with TALUKDAR and SHARMA (2010)who 

found that the steam cooked chicken meat patties were more tender 

than baked ones. The juicier product in steam cooking might be attributed 

to the fact that there was some penetration and high moisture 

retention in the moist heat cooking method. 

Cholesterol and dietary fiber content 

Adecline in the cholesterol content on addition of rice bran was observed 

in both rolls and patties as compared to control (Tab. 2). This could be due 

to the fat replacer effect of dietary fiber added in the products. Adecrease 

in the cholesterol content in oat bran added patties has also been reported 

by DAWKINS et al. (1999). The method of cooking also resulted in a 

significant effect on the cholesterol content. It was found to be higher in 

baked product than in steam cooked ones. The control samples had lower 

TDF as compared to fiber added meat rolls and patties. The TDF in control 

was contributed by the spice mix added during preparation. The Insoluble 

Dietary Fiber (IDF) content of rice bran added products was significantly 

(p

................................................................................................................... 

46 



higher amount of carbohydrates in dietary fiber added products which is a 

good substrate for growth of yeasts and molds. Asimilar increase in the 

yeast and mold count during storage has been reported by YADAV and 

SHARMA (2008) in chicken patties, stored at refrigerated temperature. The 

type of cooking had no effect on the yeast and mould counts and the 

values in steam cooking and baking were more or less similar.Coliforms 

were not detected throughout the entire period of storage in both control 

and fiber added rolls and patties. It could be due to the destruction of 

these bacteria during cooking at temperatures above their thermal death 

point of 57 °C. Further, hygienic practices followed during and after 

preparation of the products could be one of the additional reasons for the 

absence of coliforms. Similar findings were also observed by KUMAR and 

SHARMA (2004) and KHATE (2007) in pork patties and pork sausages, respectively. 

Sensory attributes 

The decrease in color scores with the advancement of storage interval 

was observed (Tab. 4) due to some pigment oxidation and non-enzymatic 

browning resulting from reaction between lipid oxidation products and 

amino acids (CHE MAN et al.,1995)aswell as surface dehydration in aerobic 

packaging. Asimilar decline in color scores during storage has been 

reported by KHATE (2007), MEHTA (2008) and BISWAS et al. (2011)inlow fat 

pork sausages, low fat chicken meat patties and duck patties, respectively. 

At the end of the storage, all the color scores on control and fiber 

treated rolls and patties were well within the acceptability range. Aprogressive 

decrease in the flavor scores of control as well as the treated 

meat rolls and patties with the increase in the storage interval might be a 

multifactorial effect due to increased lipid oxidation resulting in malon- 

Storage 

Tab. 3: Effect of refrigeration storage (4±1 °C) on physicochemical and microbiological parameters of rice bran added 

chicken meat rolls (SC) and patties (B) 

Treatment 

Cooking 

Method 

Storage period (days) 

0 3 6 9 12 15 

pH 

Control SC 6.25±0.04 c 6.26±0.06 c 6.29±0.06 bc 6.31±0.07 abc 6.33±0.05 ab 6.36±0.04 a 

B 6.28±0.05 c 6.30±0.05 bc 6.30±0.05 bc 6.34±0.07 abc 6.37±0.07 ab 6.39±0.06 a 

T2 SC 6.32±0.03 bc 6.30±0.05 c 6.31±0.05 bc 6.34±0.06 abc 6.37±0.07 ab 6.40±0.04 a 

B 6.35±0.05 b 6.37±0.07 ab 6.36±0.04 ab 6.39±0.07 ab 6.41±0.05 ab 6.43±0.04 a 

TBARS 

Control SC 0.75±0.04 e 0.84±0.06 e 1.03±0.07 dA 1.28±0.09 cA 1.55±0.10 bA 1.79±0.07 aA 

B 0.83± 007 e 0.89±0.09 e 1.12±0.11 dA 1.39±0.06 cA 1.67±0.08 bA 1.84±0.07 aA 

T2 SC 0.74±0.06 e 0.78±0.10 de 0.86±0.08 dB 1.07±0.07 cB 1.23±0.12 bB 1.41±0.08 aB 

B 0.79±0.07 e 0.84±0.06 e 0.98±0.10 dAB 1.12±0.09 cAB 1.29±0.05 bB 1.46±0.06 aB 

FFA values 

Control SC 0.45±0.04 f 0.53±0.05 e 0.62±0.06 dAB 0.74±0.06 cAB 0.86±0.05 bA 0.97±0.04 aA 

B 0.47±0.05 f 0.58±0.06 e 0.69±0.07 dA 0.78±0.04 cA 0.93±0.04 bA 1.02±0.05 aA 

T2 SC 0.44±0.06 c 0.47±0.06 dc 0.52±0.05 dB 0.64±0.06 cB 0.73±0.05b B 0.84±0.05 aB 

B 0.46±0.04 e 0.46±0.05 e 0.54±0.08 dB 0.68±0.06 cAB 0.74±0.06b B 0.87±0.05 aB 

TPC 

Control SC 2.04±0.41 f 2.63±0.30 e 3.21±0.33 d 3.84±0.39 c 4.29±0.35 b 4.83±0.44 a 

B 2.79±0.38 d 3.10±0.31 d 3.83±0.38 c 4.47±0.43 b 5.26±0.44 a 5.63±0.38 a 

T2 SC 2.13±0.36 e 2.59±0.36 e 3.28±0.39 d 3.97±0.39 c 4.41±0.29 b 4.96±0.48 a 

B 2.93±0.31 e 3.38±0.39 e 3.90±0.98 d 4.43±0.40 c 5.26±0.42 b 5.88±0.39 a 

Psychrotrophic count 

Control SC 1.31±0.34 c 1.44±0.32 c 1.72±0.33 c 2.21±0.40 b 2.60±0.43 b 3.12±0.34 aC 

B 1.88±0.47 e 2.03±0.36 de 2.39±0.43 cd 2.83±0.36 c 3.29±0.32 b 3.94±0.38 aAB 

T2 SC 1.46±0.35 e 1.61±0.33 e 1.81±0.39 de 2.13±0.41 cd 2.58±0.25 b 3.29±0.40 aBC 

B 1.90±0.45 e 2.13±0.37 de 2.48±0.33 cd 2.90±0.28 c 3.38±0.36 b 4.02±0.32 aA 

Yeast and mold count 

Control SC 0.91±0.32 c 1.08±0.25 bc 1.32±0.34 b 1.41±0.30 b 1.54±0.32 a 1.65±0.28 a 

B 0.94±0.25 c 1.07±0.27 bc 1.34±0.25 ab 1.43±0.26 a 1.56±0.32 a 1.66±0.33 a 

T2 SC 0.90±0.26 d 0.97±0.25 cd 1.26±0.28 bc 1.46±0.25 ab 1.66±0.32 a 1.76±0.24 a 

B 0.87±0.29 d 1.00±0.26 cd 1.23±0.22 bc 1.51±0.28 ab 1.67±0.24 a 1.73±0.28 a 

Coliform count 

Control SC ND ND ND ND ND ND 

B ND ND ND ND ND ND 

T2 SC ND ND ND ND ND ND 

B ND ND ND ND ND ND 

Mean±S.D. with different capital letter superscripts in acolumn and small letter superscripts in arow within each parameter differ significantly(p≤0.05); n= 6; 

T2:Rice bran at 10% level; ND= not detected 

Source: METHA et al. FLEISCHWIRTSCHAFT international 5_2018

..................................................................................................... 


47 


aldehyde formation, liberation of free fatty acids and an increased microbial 

load (SURESH et al.,2003; KUMAR and SHARMA,2004; YADAV and SHARMA, 

2008). At the end of storage period, the scores were significantly(p≤0.05) 

lower than day 0but were within the acceptable range as reported by the 

panelists. Adecline in the texture scores of control and fiber added meat 

rolls and patties during storage might be due to the loss of moisture 

during storage and degradation of muscle fiber protein by bacterial action 

(JAY,1996) resulting in decreased water binding capacity. 

The tenderness scores decreased during storage in all treatments 

including control but the difference was found to be non-significant. The 

gradual decrease in tenderness might be due to the loss of moisture and 

fat during storage. 

Adecrease in score for juiciness during storage was observed in control 

as well as fiber treated meat rolls and patties. This might be due to 

the loss of moisture from the product as low density polyethylene packages 

are permeable to moisture. The progressive reduction in the overall 

acceptability scores with an increase in storage period was aresult of 

the decreased values of other sensory attributes. Increased lipid oxidation, 

protein degradation and some bland flavor due to fat degradation 

are mainlyresponsible for lower overall acceptability scores at the end of 

the storage period. However, for control and all fiber added meat rolls and 

patties, these scores were well in the acceptable range even at the end 

of the storage period and all the products were organolepticallyacceptable. 

Conclusions 

On the basis of proximate composition, physico-chemical properties and 

sensory attributes, the inclusion of 10%rice bran in chicken meat rolls 

and patties were found suitable for the development of dietary fiber rich 

products. Rice bran addition resulted in an increase in cooking yield and 

emulsion stability of both rolls and patties. Asignificant decrease in the 

cholesterol content and an increase in dietary fiber content of chicken 

meat rolls and patties was observed with addition of fibers. The type of 

cooking method viz. baking and steam cooking resulted in minor changes 

during the sensory evaluation. During refrigeration (4±1°C) storage for 

15 days, the product was found to be microbiologicallysafe and 

organolepticallyacceptable. Thus, the rice bran can be utilized as an 

important dietary fiber source in meat products that can increase the 

fiber content by around ten times as compared to control. 

Sensory 

Tab. 4: Effect of refrigeration storage (4±1 °C) on sensory parameters of rice bran added chicken meat rolls (SC) and 

patties (B) 

Cooking 

method 

Storage period (days) 

0 3 6 9 12 15 

Appearance and color 

Control SC 8.17±0.41 8.17±0.75 8.00±0.89 7.83±0.75 7.67±0.52 7.67±0.82 

B 8.33±0.52 8.17±0.75 8.17±0.41 7.83±0.75 7.83±0.41 7.67±0.52 

T2 SC 7.00±0.63 6.83±0.75 6.83±0.98 6.67±0.52 6.50±0.55 6.50±0.82 

B 7.33±0.82 7.33±0.52 7.17±0.75 7.00±0.63 7.00±0.89 6.83±0.98 

Flavor 

Control SC 8.33±0.52 a 8.17±0.41 ab 8.00±0.63 ab 7.67±0.52 bc 7.33±0.52 c 7.00±0.63 d 

B 8.00±0.63 a 8.00±0.89 a 7.67±0.52 ab 7.50±0.55 ab 7.33±0.52 ab 7.00±0.63 b 

T2 SC 7.83±0.41 a 7.83±0.98 a 7.50±0.55 ab 7.17±0.75 ab 7.00±0.89 ab 6.83±0.75 b 

B 7.50±0.55 a 7.33±0.52 a 7.17±0.41 ab 7.33±0.82 ab 7.00±0.63 ab 6.50±0.55 b 

Texture 

Control SC 8.17±0.33 ab 8.33±0.52 a 8.17±0.55 ab 8.00±0.63 abc 7.50±0.55 bc 7.33±0.52 c 

B 8.33±0.52 8.17±0.75 8.17±0.98 7.83±0.75 7.50±0.55 7.00±0.84 

T2 SC 7.33±0.52 7.17±0.75 7.17±0.98 7.00±0.63 7.00±0.89 6.83±0.75 

B 7.50±0.84 7.33±0.52 7.50±0.55 7.17±0.41 7.17±0.98 7.00±0.63 

Tenderness 

Control SC 8.33±0.52 8.17±0.41 8.17±0.75 8.00±0.63 7.67±0.52 7.67±0.82 

B 8.17±0.75 8.17±0.98 8.00±0.63 7.83±0.75 7.50±0.55 7.33±0.52 

T2 SC 7.33±0.52 7.33±0.82 7.00±0.63 7.17±0.75 7.00±0.89 6.83±0.98 

B 7.33±0.52 7.17±0.75 7.00±0.63 7.00±0.89 6.83±0.75 6.83±0.98 

Juiciness 

Control SC 8.17±0.75 a 8.17±0.98 a 8.00±0.89 a 7.67±0.52 ab 7.33±0.82 ab 7.00±0.82 b 

B 8.00±0.63 a 8.17±0.75 a 7.83±0.41 b 7.50±0.55 abc 7.17±0.75 bc 6.83±0.75 c 

T2 SC 7.50±0.55 7.33±0.52 7.17±0.41 7.17±0.75 7.00±0.63 7.00±0.89 

B 7.17±0.75 7.00±0.63 7.00±0.89 6.83±0.75 6.83±0.98 6.50±0.55 

Overall acceptability 

Control SC 8.17±0.75 a 8.17±0.98 a 8.00±0.63 ab 7.83±0.41 ab 7.50±0.55 ab 7.33±0.52 b 

B 8.17±0.75 a 8.17±0.98 a 8.00±0.89 ab 7.83±0.52 ab 7.33±0.82 ab 7.17±0.75 b 

T2 SC 7.50±0.55 7.33±0.52 7.17±0.75 7.17±0.98 7.00±0.63 7.00±0.89 

B 7.33±0.52 7.33±0.82 7.17±0.75 7.00±0.89 6.83±0.75 6.50±0.55 

Mean ±S.D. with different small letter superscripts in arow within each parameter differ significantly(p≤0.05); 

n= 6; T2:Rice bran at 10% level 

Source: METHA etal. FLEISCHWIRTSCHAFT international 5_2018

48 



Practical importance 

Dietary fiber is an integral component of the human diet and its deficiency 

can lead to many implications. Its incorporation in meat products 

is challenging due to adverse effects on quality –thus it is apromising 

area to work. Meat is highlydeficient in fiber and its incorporation may 

change the image of meat to acomplete diet. Further, it increases functionality 

in terms of increase in emulsion stability and cooking yield. So, 

addition of fiber can lead to nutritional superiority, increase in functionality 

and overall reduction in cost of processing of meat products. 

References 

1. ALVAREZ,D., DELLES,R.M., XIANG,Y.L., CASTILLO,M., PAYNE,F.A. and LAENCINA,J.(2011): 

Influence of canola olive oils, rice bran and walnut on functionality and emulsion 

stability of frankfurters. Food Sci. Techol. 44, 1435–1442. –2.AOAC (1995): Official 

Methods of Analysis, 16th edition, Association of Official Analytical Chemists, Washington, 

DC. –3.APHA (1984): Compendium of method for microbiological examination of 

food. ed.: 2Speck, M. L. American Public Health Association, Washington DC. –4.BABU, 

N.P., B.N. KOWALE,V.K. RAO andG.S. BISHT (1994): Effect of cooking and storage on lipid 

oxidation and development of cholesterol oxides in chicken meat. Indian J. Poult. Sci. 

29, 254–257.–5.BALIGA,B.R. and N. MADAIAH (1970): Quality of sausage emulsion prepared 

from mutton. J. Food Sci. 35, 383–385. –6.CHOI,Y.S., JEONG,J.Y.,CHOI,J.H., HAN, 

D.J., KIM,H.Y.,LEE,M.A. et al. (2007): Quality characteristics of meat batters containing 

dietary fiber extracted from rice bran. Korean J. Food Sci. Anim. Resour. 27 (3), 

228–234. –7.CHOI,Y.S., JEONG,J.Y.,CHOI,J.H., HAN,D.J., KIM,H.Y.,LEE,M.A. et al. (2008): 

Effects of dietary fiber from rice bran on the quality characteristics of emulsion type 

sausages. Journal of Korean Society for Food Science of Animal Resources 28 (1), 

14–20. –8.CHOI,Y.S., CHOI,J.H., HAN,D.J., KIM,H.Y.,LEE,M.A., KIM,H.W., JEONG,J.Y. and Kim, 

C.J. (2009): Characteristics of low fat meat emulsion systems with pork fat replaced by 

vegetable oils and rice bran fibers. Meat Sci. 82 (2), 266–271. –9.CHOI,Y.S., CHOI,J.H., 

HAN,D.J., KIM,H.Y.,LEE,M.A., KIM,H.W., LEE,J.W., CHUNG,H.J. and KIM,C.J. (2010): Optimization 

of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat 

meat emulsion systems. Meat Sci. 84 (1),212–218.–10.CHOI,Y.S., CHOI,J.H., HAN,D.J., 

KIM,H.Y.,LEE,M.A., KIM,H.W., JEONG,J.Y. and KIM,C.J. (2011): Effects of rice bran fibre on 

heat induced gel prepared with pork salt soluble meat proteins in model system. Meat 

Sci. 88, 59–66. –11. CLAUS,J.R. and HUNT,M.C. (1991):Low-fat, high added water 

bologna formulated with texture- modifying ingredients. J. Food Sci. 56, 643–647.– 

12.CONFRADES,S., GUERRA,M.A., CARBALLO,J., FERNANDEZ-MARTIN,F.and JIMENEZ-COLMENERO,F. 

(2000): Plasma protein and soy fiber content effect on bologna sausage properties as 

influenced by fat level. J. Food Sci. 65 (2), 281–287.–13.CREMER,M.L. and CHIPLEY,J.R. 

(1977): Satellite food service system: Time and temperature and microbiological and 

sensory quality of precooked frozen hamburger patties. J. Food Prot. 40, 603–607.– 

14.DAWKINS,N.L., O. PHELPS,K.W. MCMILLAN and I.T. FORRESTER (1999): Composition and 

physicochemical properties of chevon meat patties containing oat bran. J. Food Sci. 

64 (4), 597–600. –15. DECKER,E.A. and PARK,Y.(2010): Healthier meat products as 

functional foods. Meat Sci. 86 (1),49–55. –16. FERNANDEZ-LOPEZ,J., E. SENDRA,E.SAYAS- 

BARBERA,C.NAVARRO and J.A. PEREZ-ALVAREZ (2008): Physico-chemical and microbiological 

profiles of „Salchichon“ (Spanish dry-fermented sausage) enriched with orange fiber. 

Meat Sci. 80, 410–417.–17.FERNANDEZ-GINES,J.M., FERNANDEZ-LOPEZ,J., SAYAS-BARBERA, 

M.E., SENDRA,E.and PEREZ-ALVAREZ,J.A. (2003): Effect of storage conditions on quality 

characteristics of bologna sausages made with citrus fibre. J. Food Sci. 68, 710–715.– 

18.FERNANDEZ-GINES,J.M., FERNANDEZ-LOPEZ,J., SAYAS-BARBERA,M.E., SENDRA,E.and PEREZ- 

ALVAREZ,J.A. (2004): Lemon albedo as anew source of dietary fibre: Application to 

bologna sausage. Meat Sci. 67, 7–13.–19.FURDA,I.(1981):Simultaneous analysis of 

soluble, insoluble dietary fibre. In: The analysis of dietary fibre in food. Ed. by W.P.T. 

James and O. Theander, 163–172, Marcel Dekker-Inc., New York. –20. HANEL,H.K. and H. 

DAM (1995): Determination of small amount of total cholesterol by Tschugaeff reaction 

with anote on the determination of Ionosterol. Acta Chem. Scand. 9, 677–682. – 

21. HUANG,S.C., SHIAU,C.Y.,LIU,T.E., CHU,C.L., HWANG,D.F. (2005): Effects of rice bran on 

sensory and physico chemical properties of emulsified pork meatballs. Meat Sci. 70, 

613–619.–22. JAY,J.M. (1972): Mechanism and detection of microbial spoilage in 

meats at low temperature :Astatus report. J. Milk Food Technol. 35, 467.–23. JAY,J.M. 

(2004): Modern Food Microbiology, 4th Ed., 232, 269. New Delhi, Daryaganj: C.B.S. 

Publishers and Distributors. –24. KAHLON,T.S. (2009): Rice bran :production, composition, 

functionality, food applications and physiological benefits. In: Fiber ingredients: 

food applications and health benefits (Eds. Choo, S.S. and Samuel P.), Boca Raton, Fla, 

Taylor and Francis group LLC, 305–321. –25. KENAWI,M.A., S.A. ABDELSALAM and S.A. 

EL-SHERIF (2009): The effect of mung bean powder, and/ or low fat soy flour as meat 

extender on the chemical, physical and sensory quality of buffalo meat product. 

Biotechnology in Animal Husbandry 25 (5-6), 327-337.–26. KHATE,K.(2007): Development 

of designer pork sausages with low salt and fat. Ph.D. thesis, submitted to 

Deemed University, IVRI, Izatnagar, UP, India. –27. KONIEKO,E.K. (1979): Chap. 6In: 

Handbook for meat chemists, 68–69, Avery Publishing Group Inc., Wayne, New Jersey, 

USA. –28. KUMAR,M.and B.D. SHARMA (2004): Quality and storage stability of low-fat pork 

patties containing barley flour as fat substitute. J. Food Sci. Technol., 41 (5), 496–502. 

–29. MANDAL,P.K.,KESHRI,R.C., BACHHIL,V.N. andKUMAR,S.(1996): Effect of cooking 

methods and storage on the quality of chicken meat balls. J. Anim. Sci., 11,225–227.– 

30. MEHTA,N., S.S. AHLAWAT,D.P.SHARMA and R.S. DABUR (2015): Novel trends in development 

of dietary fiber rich meat products –acritical review. J. Food Sci Technol. 52 (2), 

633–647.–31. MICHA,R., WALLACE,S.K. and MOZAFFARIN,D.C. (2010): Red and processed 

meat consumption and risk of incident coronary heart disease, stroke and diabetes 

mellitus: asystematic review and metaanalysis. Circulation 121, 2271–2283. – 

32. NAYAK,N.K. and TANWAR,V.K. (2004): Effect of tofu addition on physico-chemical and 

storage properties of cooked chicken meat patties. Indian J. Poult. Sci. 39, 142–146. – 

33. NISAR,P.U.,CHATLI,M.K. and SHARMA,D.K. (2009): Efficiacy of tapioca starch as fat 

replacer in low-fat buffalo meat patties. Buffalo Bullt. 28 (1),18–25. –34. NISAR,P.U., 

CHATLI,M.K., SHARMA,D.K. and SAHOO,J.(2010): Effect of cooking methods and fat levels 

on the physic-chemical, processing, sensory and microbial quality of buffalo meat 

patties. Asian-Aust. J. Anim. Sci. 23 (10), 1380–1385. –35. REVILLA,E., SANTA-MARIA,C., 

MIRAMONTES,E., BAUTISTA,J., GARCIA-MARTINEZ,A., CREMADES,O.etal.(2009): Nutraceutical 

composition, antioxidant activity and hypocholesterolemic effect of awater-soluble 

enzymatic extract from rice bran. Food Res. Int. 42, 387–393. –36. ROTH-MAIER,D.A., 

KETTLER,S.I., KIRCHGESSNER,M.(2002): Availability of vitamin B6 from different food 

sources. Int. J. Food Sci. Nutr.53, 171–179. –37. SANCHEZ-ZAPATA,E., C.M. MUNOZ,E. 

FUENTES,J.FERNANDEZ-LOPEZ,E.SENDRA,E.SAYAS and C. NAVARRO (2010): Effect of tiger nut 

fibre on quality characteristics of pork burger.Meat Sci. 85, 70–76. –38. SEN,A.R. and 

KARIM,S.A. (2011): Effect of cooking methods on quality characteristics of nuggets and 

patties from sheep, goat and rabbit meat. J. Meat Sci. 7 (1),42–45. –39. SNEDECOR,G.W. 

and W.G. COCHRAN (1989): Statistical Methods. 8th ed., 45–90, Iowa State University 

Press, Ames, Iowa. –40. SURESH,D., S.K. MENDIRATTA and A.S.R. ANAJANEYULU (2003): Effect 

of calcium lactate on the quality and shelf life of restructured pork rolls. J. Meat Sci. 1, 

1–6. –41. TALUKDAR,S.and SHARMA,D.P.(2010): Development of dietary fiber rich chicken 

meat patties using wheat and oat bran. J. Food Sci. Technol. 47 (2), 224–229. – 

42. TROUT,E.S., M.C. HUNT,D.E. JOHNSON,J.R. CLANS,C.L. CASTNER and D.H. KROPF (1992): 

Characteristics of low fat ground beef, containing texture modifying ingredients. J. 

Food Sci. 57 (1),19–24. –43. VERMA,A.K., B.D. SHARMA and R. BANERJEE (2009): Quality 

characteristics and storage stability of low fat functional chicken nuggets with salt 

substitute blend and high fibre ingredients. Fleischwirtschaft Int. 24 (6), 52–57.–44. 

VOSEN,T.R., ROGERS,R.W., HALLORAN,J.D., MARTIN,J.M. and ARMSTRONG,T.(1993): Effect of 

bran on sensory, storage and compositional properties of low fat beef sloppy-joes. 

Journal of Muscle Foods 4, 71–79. –45. WAN ROSLI,W.I., M.A. SOLIHAH,M.AISHAH,N.A. NIK 

FAKRUDIN and S.S.J. MOHSIN (2011): Colour, textural properties, cooking characteristics 

and fibre content of chicken patty added with oyster mushroom (Pleurotus sajorcaju). 

International Food Research Journal 18,621–627.–46. WITTE,V.C., G.F. KROUZE and 

M.E. BAILEY (1970): Anew extraction method for determining 2-thiobarbituric acid 

values of pork and beef during storage. J. Food Sci. 35, 582–585. –47. YADAV,S.and 

D.P.SHARMA (2008): Effect of enrobing with and without preservatives on the quality 

characteristics of chicken patties. Indian J. Poult. Sci. 43 (3), 333–338. –48. YASARLAR, 

E.E., O. DAGLIOGLU and I. YILMAZ (2007): Effect of cereal bran addition on chemical composition, 

cooking characteristics and sensory properties of Turkish meat balls. Asian J. 

Chem. 19 (3), 2353–2361. –49. YILMAZ,I.(2004): Effect of rye bran addition on fatty acid 

composition and quality characteristics of low fat meat balls. Meat Sci. 67, 245–249. – 

50. YILMAZ,I.(2005): Physicochemical and sensory characteristics of low fat meat balls 

with added wheat bran. J. Food Eng. 69, 369–373. 

Author’s addresses 

Nitin Mehta (corresponding author: nmvets220@gmail.com), Assistant Professor, and M. Krishna 

Kanth, MVSc. Scholar, Department of Livestock Products Technology, College of Veterinary Science, 

GADVASU, Ludhiana, Punjab-141004, India; S.S. Ahlawat, Professor, D.P.Sharma, Professor and 

Head, and Sanjay Yadav, Assistant Professor, Department of Livestock Products Technology, Lala 

Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana- 125004, India.


49 

Edible offal quality of Swallow-Belly 

Mangalica pigs reared under 

an intensive production system 

Investigations on pigs slaughtered at 100kglive weight 


By Aleksandra Despotović, Vladimir Tomović, Nikola Stanišić, Marija Jokanović, 

Branislav Šojić, Snežana Škaljac, Igor Tomašević, 

Slaviša Stajić, Aleksandra Martinović and Nevena Hromiš 

The physical characteristics (pH24h and CIEL * a * b * values) and proximate 

(moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, 

Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, 

liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly 

Mangalica pigs reared under an intensive production system and slaughtered 

at 100kglive weight. The type of edible offal had asignificant 

effect (P

.................................................................... 

50 


Research &Development Edible offal quality of Swallow-belly Mangalica pigs ... 

Diet 

Tab. 1: The composition of pig diets 

Ingredient, %ofdiet 

Starter 

(from 10 days to 8–9 kg 

body weight; approx. from 

10 to 50 days) 

Grower 

(from 8–9 to 25 kg body 

weight; approx. from 50 

to 120 days) 

Finisher 1 

(from 25 to 60 kg body 


to 200 days) 

Corn (dry) 56.57 58.76 – – 

Finisher 2 

(from 60 to 100 kg body 


to 300 days) 

Corn (silage) – – 62.93 68.76 

Wheat meal 6.0 9.0 15.0 15.0 

Soybean meal 17.1 15.7 14.0 9.1 

Sunflower meal 2.5 3.5 5.0 4.0 

Soy grits 10.0 5.0 – – 

Ekofish meal – 4.0 – – 

Fish meal 4.5 – – – 

Limestone 1.4 1.5 1.4 1.4 

Monocalcium phosphate 0.5 1.0 0.6 0.7 

Salt 0.18 0.32 0.40 0.45 

Mineral premix 1.0 1.0 0.5 0.5 

Synthetic lysine 0.05 0.02 0.07 0.09 

Minazel plus 0.2 0.2 0.1 – 

Calculated composition 

Crude protein 20 18 15 13 

Source: DESPOTOVIĆ et al. FLEISCHWIRTSCHAFT international 5_2018 

The physicalcharacteristics (pH,instrumentalcolor CIEL*a*b*), except 

pH for brainand spinal cord(data notmeasured), were measured on fresh 

offal. Afterthe determination of the physical characteristics, theedible 

offal was coarsely cut andhomogenized (Waring 8010ES Blender, USA, 

capacity 1l,speed18000 rpm,duration of homogenization10s,temperature 

after homogenization

......................................................................... 

.................................................................... 


51 


pH and Color 

Tab. 2: Physical characteristics (pH and color) of edible offal from Swallow-BellyMangalica pigs 

Edible offal pH24h CIEL* (lightness) CIEa* (redness) CIEb* (yellowness) 

Tongue X±SD 5.92±0.16 d,l,v 45.37±2.11 c,k,w 21.14±0.58 b,j,v 8.18±0.60 bc,j,v 

Range 5.74±6.13 42.68–47.62 20.53–21.83 7.55–8.81 

Heart X±SD 6.02±0.05 cd,kl,v 36.68±1.13 d,l,x 19.84±0.84 b,j,v 7.27±0.51 c,j,v 

Range 5.95–6.08 35.68–38.46 18.77–20.67 6.43–7.72 

Lungs X±SD 6.79±0.22 a,i,u 46.48±4.91 c,k,w 40.23±1.36 a,i,u 22.13±1.63 a,i,u 

Range 6.59–7.05 41.32–53.13 38.15–41.37 19.92–24.10 

Liver X±SD 6.17±0.11 c,k,v 29.74±2.88 e,m,y 13.10±1.67 c,k,w 8.34±1.78 bc,j,v 

Range 6.06–6.33 25.84–33.55 11.88–15.70 6.25–10.75 

Spleen X±SD 6.18±0.02 c,k,v 26.75±1.57 e,m,y 20.54±1.59 b,j,v 9.06±0.98 bc,j,v 

Range 6.16–6.21 24.12–28.19 18.05–21.91 7.32–9.61 

Kidney X±SD 6.53±0.08 b,j,u 36.91±3.29 d,l,x 13.25±2.11 c,k,w 10.11±3.34 b,j,v 

Range 6.45–6.65 33.38–42.23 9.60–14.64 7.72–15.91 

Brain X±SD NM 66.99±1.18 b,j,v 14.32±1.40 c,k,w 10.04±0.67 b,j,v 

Range 65.90–68.65 12.11–15.56 9.33–10.97 

Spinal cord X±SD NM 77.99±1.50 a,i,u 8.76±1.36 d,l,x 8.54±0.55 bc,j,v 

Range 78.00â81.65 7.39–10.74 8.06–9.16 

Pvalue

................................................................ 

52 


Research &Development Edible offal quality of Swallow-belly Mangalica pigs ... 

Mineral composition I 

Tab. 4a: Mineral composition (mg kg -1 )ofedible offal from Swallow-BellyMangalica pigs 

Edible offal K P Na Na Na 

Tongue X±SD 2569±142 c,kl,wx 2093±149 f,n,z 918±127 c,lm,xy 181±9 b,jk,vw 103.2±9.7 c,jk,vw 

Range 2388–2776 1913–2311 743–1050 166–191 93.9–118.7 

Heart X±SD 1757±180 e,m,y 2323±260 ef,mn,z 1108±91 b,kl,wx 218±10 a,i,u 83.2±13.3 d,kl,wx 

Range 1542–2030 2004–2625 988–1212 209–234 69.3–100.7 

Lungs X±SD 2256±230 d,l,x 2527±205 e,m,yz 1441±132 a,ij,uv 140±9 c,l,x 129.9±14.4 b,j,v 

Range 2032–2558 2248–2778 1254–1572 127–153 107.3–142.0 

Liver X±SD 2774±112 c,k,vw 4065±167 b,j,v 751±28 d,m,y 205±10 a,ij,uv 58.9±16.1 e,l,x 

Range 2612–2882 3810–4232 708–780 193–218 46.2–78.8 

Spleen X±SD 3834±264 a,i,u 3133±228 d,l,wx 945±117 c,lm,xy 207±21 a,i,uv 60.7±8.3 e,l,x 

Range 3603–4285 2876–3472 794–1080 180–239 48.5–69.3 

Kidney X±SD 2614±126 c,k,wx 2968±171 d,l,xy 1528±37 a,i,u 177±20 b,k,vw 111.7±7.3 bc,j,vw 

Range 2539–2803 2782–3147 1494–1580 159–205 102.8–120.5 

Brain X±SD 2532±194 c,kl,wx 3599±137 c,k,vw 1233±152 b,jk,vw 150±7 c,l,wx 76.0±13.4 de,l,wx 

Range 2359–2751 3467–3761 1111–1456 140–158 67.5–95.9 

Spinal cord X±SD 3171±176 b,j,v 5020±265 a,i,u 1258±134 b,jk,uvw 142±15 c,l,x 172.1±23.4 a,i,u 

Range 3002–3421 4558–5202 1138–1474 120–156 150.1–198.4 

Pvalue

................................................................ 


53 


Mineral composition II 

Tab. 4b: Mineral composition (mg kg -1 )ofedible offal from Swallow-BellyMangalica pigs 

Edible offal Fe Zn Cu Mn 

Tongue X±SD 29.8±2.5 ef,m,w 24.1±1.1 ef,lm,xy 2.64±0.30 d,lm,wx 0.35±0.05 d,k,w 

Range 26.2±33.1 22.8–25.2 2.26–3.08 0.30–0.42 

Heart X±SD 51.0±1.9 de,lm,vw 28.3±2.4 de,kl,wxy 3.91±0.63 c,kj,w 0.39±0.05 d,k,w 

Range 49.6–54.2 24.8–31.2 2.94–4.44 0.32–0.43 

Lungs X±SD 88.1±14.0 c,k,v 19.5±1.5 f,m,y 1.54±0.17 de,m,x 0.32±0.06 d,k,w 

Range 69.6–104.5 17.3–20.8 1.36–1.73 0.23–0.37 

Liver X±SD 202.4±26.5 b,j,u 63.6±6.4 a,i,u 8.25±1.87 a,i,u 3.38±0.26 a,i,u 

Range 172.6–239.6 58.0–74.1 6.34–11.08 3.10–3.71 

Spleen X±SD 234.3±33.2 a,i,u 33.2±6.3 cd,jk,vwx 1.41±0.18 e,m,x 0.52±0.15 cd,k,w 

Range 193.2–267.2 27.7–40.2 1.22–1.63 0.39–0.73 

Kidney X±SD 62.4±5.1 d,kl,vw 37.4±2.7 bc,j,vw 6.33±0.98 b,j,uv 2.14±0.22 b,j,v 

Range 55.0–66.4 33.4–39.1 5.03–7.42 1.89–2.42 

Brain X±SD 25.1±3.7 f,m,w 39.7±5.5 b,j,v 4.40±0.31 c,k,vw 0.50±0.09 cd,k,w 

Range 21.8–29.3 34.3–45.8 4.15–4.84 0.39–0.61 

Spinal cord X±SD 23.0±1.7 f,m,w 7.9±1.7 g,n,z 2.57±0.24 d,lm,wx 0.60±0.12 c,k,w 

Range 20.9–25.4 6.3–9.9 2.19–2.80 0.43–0.71 

Pvalue

54 



KEVREŠAN (2013): Cadmium in meat and edible offal of free-range reared SwallowbellyMangulica 

pigs from Vojvodina(northern Serbia). FoodAdditives&Contaminants: 

PartB,Surveillance 6 (2),98–102. –21. LAWRIE,R.A. and D.A. LEDWARD (2006): 

Lawrie’s meat science, 7th Ed. WoodheadPublishingLimitedand CRC Press LLC, 

Cambridge. –22. NAMP(2011): The meatbuyer’s guide, 7thEd. NorthAmericanMeat 

Processors Association, Reston.–23.OCKERMAN,H.W. andL.BASU (2004): By-products/edible,for 

human consumption. In EncyclopediaofMeatSciences (W.K. 

Jensen, C. Devine andM.Dikeman, eds.), Elsevier Ltd,Oxford, 104–112. –24. OCKER- 

MAN,H.W. andC.L. HANSEN (1988):Animal by-product processing.Ellis Horwood Ltd., 

Chichester. –25. PARUNOVIĆ,N., M. PETROVIĆ,V.MATEKALO-SVERAK,D.RADOJKOVIĆ,D.VRANIĆ 

and Č.RADOVIĆ (2012): Cholesterol and total fatty acid contentinm. longissimus 

dorsi of Mangalitsa andSwedishLandrace. Acta Alimentaria 41 (2),161–171.– 

26. SAVELL,J.W. andA.M.PEARSON (1988):Packaging,transportation and distribution 

of edible meat by-products. In Edible meat by-products:Advances in meatresearch 

(A.M.Pearson and T.R. Dutson, eds.), Elsevier SciencePublishers Ltd., 

London, 357–379. –27. SCHERF,B.D. (2000): Worldwatch list fordomesticanimal 

diversity, 3rd Ed. Food and Agriculture Organisation of the United Nations, Rome. – 

28.Serbian regulation(1985): Rulesonqualityofslaughtered pigs and categorization 

of pig meat. OfficialJournal of SFRY2,20–30. –29. SPOONCER,W.F. (1988): 

Organsand glandsashuman food.InEdible meat by-products, Advances in meat 

research (A.M. Pearson and T.R. Dutson,eds.), Elsevier Science Publishers Ltd., 

London, 197–217.–30. StatSoft, Inc.(2015): STATISTICA (data analysis software 

system), version 12.0. http://www.statsoft.com/ (accessed 14 April, 2017). – 

31. TOLDRÁ,F., M.-C. ARISTOY,L.MORA and M. REIG (2012): Innovationsinvalue-addition 

of edible meat by-products.Meat Science 92 (3), 290–296. –32. TOMOVIĆ,V.M., Lj.S. 

PETROVIĆ and N.R. DŽINIĆ (2008): Effectsofrapid chilling of carcasses and timeof 

deboningonweight loss and technological quality of porksemimembranosus 

muscle.Meat Science 80 (4),1188–1193.–33. TOMOVIĆ,V.M., Lj.S.PETROVIĆ,M.S. 

TOMOVIĆ,Ž.S. KEVREŠAN and N.R. DŽINIĆ (2011a):Determinationofmineralcontentsof 

semimembranosusmuscleand liver from pure and crossbred pigs in Vojvodina 

(northernSerbia). Food Chemistry 124 (1),342–348.–34. TOMOVIĆ,V.M.,Lj.S. PETROVIĆ, 

M.S.TOMOVIĆ,Ž.S. KEVREŠAN,M.R. JOKANOVIĆ,N.R. DŽINIĆ and A.R. DESPOTOVIĆ (2011b): 

Cadmium levels of kidney from 10 differentpig genetic lines in Vojvodina (northern 

Serbia). Food Chemistry 129 (1),100–103.–35. TOMOVIĆ,V.M., N.Z.STANIŠIĆ,M.R. 

JOKANOVIĆ,Ž.S. KEVREŠAN,B.V. ŠOJIĆ,S.B. ŠKALJAC,I.B. TOMAŠEVIĆ,A.B. MARTINOVIĆ,A.R. 

DESPOTOVIĆ and D.Z. ŠUPUT (2016b): Meat quality of Swallow-Belly Mangulica pigs 

rearedunder intensive production system and slaughteredat100 kg liveweight. 

Hemijska Industrija 70 (5),557–564.–36. TOMOVIĆ,V.M., B.A. ŽLENDER,M.R. JOKANOVIĆ, 

M.S. TOMOVIĆ,B.V. ŠOJIĆ,S.B. ŠKALJAC,Ž.S. KEVREŠAN,T.A. TASIĆ,P.M. IKONIĆ and M.M. ŠOŠO 

(2014): Sensory,physicaland chemical characteristics of meat from free-range 

reared Swallow-Belly Mangulica pigs.Journal of Animaland PlantSciences 24 (3), 

704–713.–37.TOMOVIĆ,V., B., ŽLENDER,M., JOKANOVIĆ,M., TOMOVIĆ,B., ŠOJIĆ,S., ŠKALJAC, 

Ž.,KEVREŠAN,T., TASIĆ,P., IKONIĆ and Đ.OKANOVIĆ (2016a):Physical and chemicalcharacteristics 

of edibleoffal from free-rangereared Swallow-Belly Mangalica pigs. Acta 

Alimentaria 45 (2),190–197.–38.USA: Food and nutrition board, institute of 

medicine of the national academies.(2015): http://ods.od.nih.gov/Health_Information/Dietary_Reference_Intakes.aspx 

(accessed14April, 2017). 

Authors’ addresses 

Associate professor Dr.Aleksandra Despotović,University of Montenegro, Biotechnical Faculty 

Podgorica, Mihaila Lalića1,81000 Podgorica, Montenegro; Associate professor Dr.Vladimir Tomović 

(corresponding author: tomovic@uns.ac.rs), Assistant professor Dr.Marija Jokanović,Research 

fellow Dr.Branislav Šojic, Research fellow Dr.Snežana Škaljac, Assistant professor Dr.Sunčica 

Kocić-Tanackovand Research fellow Dr.Nevena M. Hromiš, University of Novi Sad, Faculty of 

Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia; Research fellow Dr. 

Nikola Stanišić,Institute for Animal Husbandry, Autoput 16,11080 Zemun, Serbia; Associate 

professor Dr.Igor Tomašević,Assistant professor Dr.Slaviša Stajić,University of Belgrade, Faculty 

of Agriculture, Nemanjina 6, 11080Belgrade –Zemun, Serbia, andAssociate professor Dr.Aleksandra 

Martinović,University of Donja Gorica, Faculty for Food Technology, Food Safety and Ecology, 

DonjaGorica, 81000 Podgorica, Montenegro. 

SRUC /Aviagen 

Strategic alliance to tackle global poultry demand 

With globaldemand for poultry 

continuing to soar, Scotland’sRural 

College (SRUC) has teamed up with 

Aviagen to increase research and 

promote sustainable production. 

Building on along tradition of 

mutual collaboration in applied 

poultry research, this strategic 

alliance aims to increase research 

to deliver future technological and 

breeding solutions which promote 

sustainable poultry production. 

The mutual goal is to provide 

affordable and healthy animal 

protein in an environmentally 

sustainable way to agrowing world 

population, often in areas where 

agricultural resources are limited. 

This alliance will complement 

SRUC’strack record in applied 

research and Aviagen’sexpertise 

on global breeding, and will result 

in knowledge and tools that can be 

used in applied breeding programmes. 

The focus of the research 

will be in areas related to 

balanced breeding for efficiency, 

health, welfare and environmental 

adaptability through the identification 

of novel traits underlying 

SRUC is ahigher education institution that combines education, consulting and 

research in Scotland. It focuses on agriculture and related issues. 

biological functions in the modern 

broiler and broiler breeder.This 

alliance will also spearhead further 

research in poultry nutrition, welfare, 

animal health, meat science 

and management systems, which 

are key to deliver optimal sustainability 

for producers worldwide. 

Furthermore it will create opportunities 

for training in poultry production 

and management for the 

benefit of the poultry industry as a 

whole. 

Wayne Powell, Principal and 

Chief Executive of SRUC, said: “We 

are delighted to announce this 

strategic alliance with Aviagen, 

something that will play avital role 

in helping to meet the global demands 

of poultry production. In 

keeping with our plan to become a 

unique 21st-century university, it is 

also another excellent example of 

SRUC working directlywith industry 

leaders, bringing together worldclass 

research and developing a 

future skill and training programme 

fit for the modern world.” 

“Asaglobal breeder focusing on 

balanced breeding for sustainable 

production, our focus is to predict 

breeding values for production, 

health, welfare and environmental 

adaptability with the highest 

possible accuracy.SRUC’sexpertise 

and focus on applied research 

will be key to Aviagen’sefforts on 

the identification of novel markers 

and biomarkers for metabolic 

function supporting biological 

performance, such as immune and 

gut function and novel approaches 

to measure and predict meat and 

product quality”, says Dr.Santiago 

Avendano, Director of Global Genetics, 

Aviagen Group. 

//www.sruc.ac.uk

FLEISCHWIRTSCHAFT international 5/2018

Create successful ePaper yourself

Delete template?

Save as template?