Fisheries Management Quiz

Present Status of Meat, Poultry and Fish Industry in India

• Animal food is a good source of nutrients (fat, protein, carbohydrates, minerals).
• Animal protein digestibility is higher (90-97%) than plant protein (75-99%).
• Animal protein is nutritionally superior to plant protein.
• PDCAAS (Protein Digestibility Corrected Amino Acid Score) values for animal and plant proteins range from 0.9-1.0 and 0.42-0.70 respectively.
• PER (Protein Efficiency Ratio) and BV (Biological Value) also show animal protein is superior.
• India has the world's largest livestock population (485 million).
• India ranks second in goats, third in sheep, and seventh in poultry populations globally.
• India is the top milk producer, but meat production is only 5 million tons annually (2% globally).
• Broiler meat production is about 2.86 million tons annually.
• India's poultry market is currently estimated at 49,000 crore rupees.
• Processing capacity of over 1 million tonnes per annum is used only 40-50% in India for processed meat.
• Only 1% of meat is value-added (sausages, ham, bacon, kabobs, meatballs, etc.).

Status of Poultry Sector

• India is the third largest egg and ninth largest poultry meat producer globally.
• Egg production in 2010-11 reached 61.5 billion eggs (68% increase from 2000-01).
• India ranks third in egg production globally (according to FAOSTAT data from 2010).
• Poultry exports are primarily to Maldives and Oman.
• Andhra Pradesh is the highest egg producer in India.

Status of Fisheries Sector

• India is the second largest fish producer globally.
• Total fish production (2010-11) was 8.29 million tonnes (5.07 million tonnes from inland sector & 3.22 million tonnes from the marine sector).
• The output of the fisheries sector was 67,913 crore rupees (4.9% of agriculture & allied output) in 2009-10
• India's marine product exports exceeded 2 billion USD in 2010-11, reaching 12,901 crore.
• Fisheries sector registered a significant 10% growth rate in export volume (2010-11).

Pre-Slaughter Handling and Inspection of Animals

• Animal transportation to slaughterhouses must be humane, avoiding cruelty.
• Pre-slaughter rest is important for improving meat quality and reducing the risk of contamination.
• Transportation methods should be designed to avoid overcrowding and animal harm.
• Inspection of animals for illness before slaughter is mandatory for safety and quality control.

Slaughtering Techniques and Post-Mortem Inspections

• Stunning is a method of making animals unconscious before slaughter to eliminate pain, distress and stress
• Common methods include stunning by striking on the head or electrical stunning (electrical current).
• Slaughter procedures vary by religion (Halal, Kosher, Jhatka).
• Bleeding is removing blood from the carcass to ensure quality and limit microbial growth.

Rigor Mortis: Biochemical and Histological Changes

• Rigor mortis is the post-mortem stiffening of muscles in animals, due to ATP depletion and metabolic changes related to energy depletion in the muscles.
• The biochemical changes in muscle post death lead to the conversion of muscle to meat.
• Changes in temperature, pH and protein structure occur after death.
• Pre-rigor, rigor, and post-rigor stages are the different stages of the process of muscle transformation to meat.
• Post-mortem conditions profoundly afffect the quality, texture, and taste of meat.

Processing of Meat and Meat Products

• Chilling is a widely used preservation method for raw and processed meat, slowing microbial growth and enzymatic reactions.
• Freezing is used for long-term meat storage, preserving quality better; however, there is a risk of ice crystal formation, impacting meat texture and quality.
• Heat processing (canning, curing, smoking) is used to make products safe for long-term storage and increase palatability.
• Dehydration (drying) removes moisture to reduce microbial growth and extend shelf life.
• Smoking uses wood smoke for flavor and preservation, but there are potential risks of carcinogens due to the chemicals in the smoke.

Meat Hygiene and Sanitation in Meat and Poultry Industry

• Meat hygiene is important for consumer health.
• Strict hygiene practices at all stages of production, processing, and transportation are mandatory for maintaining meat quality and safety.
• Standard operating procedures (SOPs) to ensure safety and efficiency, and regular monitoring of hygiene implementation are required.
• Hazard Analysis and Critical Control Points (HACCP) scheme are used to identify and control potential hazards during food processing (especially at the meat processing level).

Egg: Structure, Composition and Quality

• Eggs from hens and ducks are commonly eaten globally.
• Eggs consist of shell, albumen (white), and yolk.
• Egg protein is a complete protein, providing all essential amino acids.
• Egg fat is concentrated in egg yolk and contains several important fatty acids.

Processing of Egg

• Eggs are processed into various forms for commercial, food service, and home use, including refrigerated liquid products, frozen products, and dried (dehydrated) products.
• Specialty products, like freeze dried scrambled eggs or fried eggs, are also common.

Fish Harvesting, Handling and Transportation

• Fish is a significant protein source globally, with notable production in India.
• Fish is harvested using various methods, including capture (from seas, rivers) and culture (in ponds).
• Handling is crucial for fresh fish to preserve quality (minimizing microbial growth and spoilage).
• Transport is essential from fishing location to market and storage. (Transportation is usually done by using ice-lined trucks for fresh fish transport from one place to other.)
• Fish markets function as vital infrastructure for the fish production (from catching to consumer), in facilitating buying and selling processes ensuring efficiency and transparency as well as ensuring safety in the handling and transportation procedures.

Processing and Preservation of Fish; Value Added Fishery Products

• Fish is a significant source of protein and used in many various food items.
• Different preservation methods (chilling, freezing, salting, smoking, canning) are used to increase its shelf life and minimise spoilage.
• Many value-added products are created from fish, increasing profitability for producers and offering consumers variety. Fish sausages, fish fillets, fish cakes are examples of value added fish products.