BUFFALO AND SHEEP PROCESSING PLANT

The demand for buffalow processed meat is increasing in some communitities. Since India is a country of Hindus, Muslims, Christians and Sikh etc. Hindu do not prefer to take buffalo meat. But buffalo meat is usually used by Muslims, Sikhs and Christians. As per census of India their population is increasing at an average rate of 2.1% per year. Accordingly, the demand for buffalo meat is likely to increase in future.

To protect the shelf life of buffalo meat wholesomeness and palatability, various techniques are employed depending on the desired type of end product. A number of barriers have been devised to block changes caused by bacteria, molds, spores and enzymes. Affective control can be achieved at temperatures ranging above freezing to 40*F. High relative humility and minimum velocity of air flow are important. The “butch bloom” on fresh out portions will remain bright for 2-3 days when the product is wrapped in MSAD 80 cellophane, sucrose coated, which creates hydrostatic surface pressures. Shelf life up to as much as 4 to 5 Meeks can be achieved with pvc – saran bags, vaccumized and shrunk over the product. The negative odour is dissipated shortly after removal from the bag. Anaerobic bacteria unfortunately to souring of the product. The bag is almost impervious to gases, moisture and this precludes and oxygen source which account for the destruction of aerobic bacteria, a major shelf life problem.

Buffalo meat is composed of muscles, connective tissues, bone, fat water, organic extractives, enzymes and pigments. All of these components make some contribution to the palatability of the consumed product. Dielectrically, meat is an important source of protein, some vitamin A, a rich source of thiamin, riboflavin essential minerals, except calcium is found in lean including phosphorus, iron copper and trace elements. Nutrients are usually distributed in both expensive and inexpensive cuts.

Buffalo meat is not only significant nutritionally, but is also popular as a food because it is attractive, aromatic, flavorful and satisfying, cooking generally improves these attributes, contributing to flavor, tenderness and digestibility.

Buffalo meat processing can be divided into three categories: (1) muscle products, (2) course ground products and (3) emulsified products. The products in cache group share common process equipments. The goal of muscle product processing is to keep an original intact tissue appearance in the finished product. Buffalo flesh (Biltong) products are produced whole muscles or sectioned muscles. For coarse ground products, the meat particles are substantially reduced and are then restrained back to a different physical form. The finished products such as dry sausage and smoked sausage, still present the recognizable meat particles. Emulsified products made from meats that are completely chopped and further reduced to a paste like batter. The finished products are a smooth homogeneous mass. In the processed meat industry rave meats, either whole muscles or altered meat particles are restructured to the determined product characteristics.