Background:
The profit margin of goat producers is limited if they sell goat meat directly to the consumers. Goat producers are in consistent search to increase their return, and widely used approach is value addition of goat meat through processing. The meat product processing besides allowing use of cheaper meat cuts and organ meat also offers variety, convenience, and economy, ready-to-eat and employment generation. Modern lifestyle, globalization, information technology boom and rise in purchasing power have driven great demand for value added goat meat products:
Technology Details:
We at ICAR-CIRG have come up with number technologies to process the emulsion based goat meat products. These products are protein rich (15-17% protein), convenient, ready-to-eat and highly acceptable with better shelf life (3 weeks at 4±1°C and 2 months at – 20 °C) compared to conventionally prepared goat meat products. Our technologies for emulsion based goat meat products include goat meat nuggets, meat balls, sausages, seekh kabab and patties. With these technologies meat from low value cuts and spent animals as well as variety meat can be easily processed into highly acceptable and premium products having great commercial implication. The non-meat ingredients used for the processing are locally available at economical rate. The processing of our emulsion based goat meat products is simple and easy to learn. Overall adoption this technology can lead to consumer satisfaction, greater profit margin and employment generation.