Assignment: 1

Course: Poultry and Egg processing

Authored By:

Rizwan Ali
Contents
INTRODUCTION:............................................................................. Error! Bookmark not defined.
FOOD PRESERVATION ................................................................................................................... 3
OBJECTIVES OF FOOD PRESERVATION: ........................................................................... 3
PRESERVATION TRENDS IN POULTRY .............................................................................. 3
CHILLING: ............................................................................................................................. 4
CURING: ................................................................................................................................. 4
SMOKING:.............................................................................................................................. 5
DEHYDRATION:.................................................................................................................... 5
THERMAL PROCESSING: ................................................................................................... 6
IRRADIATION: ...................................................................................................................... 6
CHEMICALS: ......................................................................................................................... 7
CANNING: .............................................................................................................................. 7
HYDRODYNAMIC PRESSURE PROCESSING: ................................................................. 8
HIGH PRESSURE PROCESSING:........................................................................................ 8
PACKAGING: ......................................................................................................................... 9
WHAT IS POULTRY PRODUCTION AND WHICH ADVANCE TECHNIQUES WE ARE
USED? ............................................................................................................................................. 9
Need of poultry production: ........................................................................................................ 9
Better poultry production ........................................................................................................... 9
Robot doing the dirty work: ...................................................................................................... 10
Drones protecting the flocks? .................................................................................................... 10
Sensor for individualized monitoring: .................................................................................. 10
Artificial intelligence in processing: ...................................................................................... 10
AI application for chicken translator: ................................................................................... 10
BLOCK CHAIN IN POULTRY PRODUCTION: ....................................................................... 10
HOW ADDITION OF ESSENTIAL NUTRIENTS IN FEED CAUSE IMPROVEMENT IN
GROWTH?.................................................................................................................................... 11
ANTIBIOTIC GROWTH PROMOTERS (AGP) .................................................................... 11
ORGANIC ACIDS .................................................................................................................... 11
GLACTO OLIGOSACCARIDES IN FEED OF POULTRY .................................................. 12
 “ADVANCE TRENDS IN PRESERVATION
AND
PRODUCTION OF MEAT AND MEAT PRODUCTS’’

INTRODUCTION:
Food preservation is defined as the process in which food is handle and treated in that way
which stops or minimize the food spoilage and also reduce the food borne illness by
maintaining the foods flavour, texture and its nutritional content.

OBJECTIVES OF FOOD PRESERVATION:

 It ensures food safety from the microbial activity.
 It actually reduces the financial loss.
 It improves the quality of food.
 It increases the shelf life of food.
 Minimize the food borne infections and intoxications.
 Prevent food from spoilage.

PRESERVATION TRENDS IN POULTRY

The process of spoilage can be preventing by controlling temperature, by reducing the water
activity and by the use of chemical or bio-preservative (increase shelf life)
The preservation techniques are enlisted below:

 Chilling
 Curing
 Freezing
 Smoking
 Dehydration
 Thermal processing
 Irradiation
 Canning
 Chemicals
 Methods by which we apply pressure on meat
 Hydrodynamic pressure processing
 HPP
CHILLING:
It is a technique which is used to store meat or meat products for a shorter time. it reduces the
spoilage of food and decrease the enzymatic and chemical activity of meat. Storage of fresh
meat and meat products are done at about 2 -5 C. The shelf life of fresh meat is 5 to 7 days.
The preserved meat has a more shelf life than fresh meat. the process of chilling is the hanging
of Carcasses in chilled coolers (15°C) to remove their body heat, and are then it goes to pass on to the
holding coolers (5°C). It is very important to attain a uniform and proper spacing between carcasses so
as to permit throughout air circulation. Chilling has two methods: immersion chilling, in which the
product is immersed in chilled (4°C) water. Air chilling, in which the carcasses are misted with water
in a room with a continuous circulating chilled air.

CURING:
It is another preservation technique in which we use combinations of salt like NaCl, NaNO3,
sugar and sodium nitrite are the major and important ingredients in curing. sodium, chloride is
helpful in the activation of microbes by increasing the osmotic pressure which leads to the
reduction in water activity.
SMOKING:
The term curing and smoking both are almost closely related to each other. It is a long-term
preservation technique of meat and meat products. Now a days a liquid smoke preparation is
commercially using in the developed countries. Preparation of liquid smoke is by hard wood;
it imparts smoky flavour.

DEHYDRATION:
It is a process in which the removal of water occurs and this lowers the water activity and
control the growth of microorganisms. The free water is evaporated in this process which is the
cause of food spoilage and the bound water is unavailable for growth of microorganisms. freeze
drying of meat is effective method or technique of dehydration. It provides better organoleptic
properties, nutritive value, and quality of meat.
THERMAL PROCESSING:
It is a preservation technique as the process name indicates that the meat is preserved by using
heat to kill or inactivate the spoilage causing microorganisms. the pasteurization temperature
is about 60-75C, to extend shelf life. By sterilization the microbial cell become damaged the
exposure of meat with high temperature may be impart sulfhydryl flavours in cans and which
may result in the change in texture and sensory properties.

IRRADIATION:
Cold sterilization is another name of irradiation it is the emission or the propagation of energy
in the material media. actually, it destroys the microorganisms by hitting or targeting their DNA
molecules and causing the ionization of water within microorganisms.
CHEMICALS:
It is a way to preserve carcass for a long time it inhibits the bacterial growth but not the spore
forming bacteria and the psycrophiles. The use of chemicals with the freezing can also lead to
a stable and optimize quality of meat (Devrani, 2018).

CANNING:
It is a preservation technique achieved by thermal sterilization of a meat by placed in a
hermetically sealed container, means air tight container. Canning enhances the texture, flavour,
sensory attributes, and appearance. Canning has a few steps such as the preparation of a sample,
pre cooking, filling; exhausting, seaming, thermal processing, cooling and storage. benzoic
acid and sodium benzoate use a preservative in meat industries. Benzoic acid has an anti
bacterial function and to inhibit yeast and fungi but not bacteria .to prevent from yeast spoilage
the benzoic acid and nitrogen starvation is suggested to preserve the meat and meat products.
HYDRODYNAMIC PRESSURE PROCESSING:
HDS uses underwater pressure pulses that instantaneously develop shockwaves up to 1 GPa
pressure in a fraction of milliseconds. HDS induces mechanical tissue disintegration and
therefore tenderizes meat. It can also be used to shorten the time to tenderize meat. Tenderness
is the important or major criteria while purchasing meat. the use of HDP role in microorganism
inactivation is not clear but in future this process will be effective in order tenderize meat in
shorter time.

HIGH PRESSURE PROCESSING:

It is a non thermal technique in which we retard or kill the microorganisms by applying pressure
on meat. it has not destroyed the heat sensitive ingredients like vitamins and some nutrients. it
increases the shelf life of meat and also maintain the organoleptic properties of meat. quality
of the meat has not disturbed and also not affect the water holding capacity and colour.
PACKAGING:
It is also an important factor while increase in shelf life and also attain the product quality and
the inactivation of microorganisms. It gives a protection, preservation and also reduces the
chance of contamination.

WHAT IS POULTRY PRODUCTION AND WHICH ADVANCE

TECHNIQUES WE ARE USED?
Poultry production is the form of animal husbandry which increase domesticated birds such as
chicken, duck, turkey, and geese to produce meat or egg for human consumption.

Need of poultry production:

1. Mass production of meat or egg
2. Organic meat and hygienic meat quality
3. Lower cost and high poultry production

Better poultry production

 Form the production standpoint, individual body weight of bird, feeding time and water
consumption level of each bird recorded,
 Another is stress level of bird and its comfort assessed thought body temperature and
air quality factor, such as ammonia and carbon dioxide.
  According to safety perception, enhance the salmonella, campylobacter and E. coli
detection.
 Form a food processing perspective, increase yield.

Robot doing the dirty work:

One of the most advance trends in poultry production is the robots. Robot doing all daily work
in poultry farm such as cleaning, sanitizing, collecting egg and checking of birds (healthy or
disease). Because robots are more precise, thorough and honest about the work as compared to
human.

Drones protecting the flocks?

The opportunity for drones in chicken houses for protection. Drones detect the flocks any kind
of stress and nervousness. This method is very useful for the poultry production.

Sensor for individualized monitoring:

Sensor detects the many common problem in poultry form like air, temperature, carbon dioxide
and ammonia. they used to regulate and control of climate in the chicken house including
temperature and ventilation system. Proper lighting using sensor and LED bulbs to create a
lighting environment that enhance the growth of birds and reducing cost.

Artificial intelligence in processing:

AI is a perfect technology to recognize the size and shape of individual chicken. Computer can
analyzed the difference in weight and structure of meat. Sensor detect the information; software
track it and AI adjust the condition of the house.

AI application for chicken translator:

AI will attest the sound of flocks indicate health, comfort and overall well-being. By listening
and understanding the sound of healthy flock produced can be turn in to signals of distress
and have better chance of reducing stress or distress easily on.

BLOCK CHAIN IN POULTRY PRODUCTION:

Opportunity in poultry processing is ability to reduce the food safety issue. Block chain
technology to secure digital records and monitor supply chain management, ensuring
traceability of poultry feed. Feed is rich of high nutritional value and rich of macro and
micronutrients.
Big Advantage data:
For the production, data is very helpful for the processing of poultry, Feed, variety of chicken,
attack of microbial and pathogenic bacteria. This technique is very useful for poultry
processing.

HOW ADDITION OF ESSENTIAL NUTRIENTS IN FEED CAUSE

IMPROVEMENT IN GROWTH?
A significant growth in poultry industry has been observed because of different present-day
growth advancing strategies and suitable disease preventive and control measures. The current
survey portrays the different basic growth promoters and novel feed supplements their salient
features, bioactive standards, traditional models, pharmacological and modes of action and
valuable applications for improving poultry and health. It emphasizes antibiotics, probiotics,
prebiotics, synbiotic, organic acids, nutrients and minerals, oils, enzymes, amino acids.
There are various sorts of growth promoters which are utilized for better broiler production and
growth like, probiotics (bio-growth promoters), antibiotics, prebiotics, exogenous enzymes and
antioxidants.

ANTIBIOTIC GROWTH PROMOTERS (AGP)

Antibiotic Growth Promoters are utilized in poultry feed persistently at a lower level to improve
growth and feed conversion. Antibiotic promoters usually utilized as growth promoters
incorporate Bacitracin, Virginiamycin, Flavomycin, Chlortetracycline, Colistin sulphate,
Erythromycin, Penicillin Aureomycin, Tiamulin, Furazolidone, Doxycycline Lincomycin,
Enrofloxacin and Neomycin sulphate).In germ free birds their mode of action is essential.
Improves retention of feed nutrients as a result of thinning of intestinal wall, feed conversion
ratio, weight gain efficiency and performance. Builds egg creation and hatchability Decreases
the harm brought about by dietary fluctuations and destroy the destructive microorganisms,
keeping and limit the adverse effect of dietary changes

ORGANIC ACIDS
The utilization of organic acids has been expanded many creases and are found to be able to
lessen numerous pathogenic and spoilage life forms by bringing down the gut pH. On account
of the advancement and rise of antibiotic safe microorganisms, the use of organic acids has
been expanded as growth promoters in creature agriculture, which could help in giving
insurance from unfavourable human health suggestions. In poultry diets, the utilization of
organic acids in poultry diet is very beneficial in improvement of broiler growth. So as to inhibit
growth of microscopic organisms of intestine (those which contend with have for the nutrients
that are accessible) there is prerequisite of dietary acidification in this way causing decreased
chance of accessibility of bacterial metabolites which are harmful in nature.
GLACTO OLIGOSACCARIDES IN FEED OF POULTRY
Improvements in growth performance and health are key objectives in broiler chicken
production. Prebiotic galacto-oligosaccharides (GOS) in broiler feed upgraded the growth rate
and feed transformation of chickens’ comparative with those acquired with a calorie-
coordinated control diet.
Improvements in the growth pace of broiler chickens can be accomplished through dietary
control of the normally happening bacterial populations while moderating the withdrawal of
antibiotic growth promoters. Prebiotic galacto-oligosaccharides (GOS) are produced from
dairy cheese and then provided in of juvenile chickens to improve their growth and
performance (-Motaal, 2008).

Bibliography
Devrani, M. P. (2018). application of various techniques for meat preservation. journal of
experimental food chemistry, 1-6.

-Motaal, A. E. (2008). productive performance and immunocompetence of commercial laying hens

given diets supplemented with eucalytus. journal of poultry science,7, 445-449.