MEAT BALLS

RIA NISAR:11FET1007SHREYASI BHAGWAT: 11FET1008

AMMAR BABAR:11FET1009

MEAT BALLS• In recent times, there has been a

tendency for consuming convenience store food among consumers and chicken, beef meatballs have become one of the choices that fulfill consumers’ protein needs.

• In general, beef meatballs are high in protein and carbohydrate content, which are important macronutrients required by the human body.

Names of Beef Meat balls

Country

Bebola Malaysia

Bakso Indonesia

Kung-wan Taiwan

Koefte Turkey

Nem nuong Vietnam

polpette Italy

kofta India

Konigsberger Klopse

Germany

MANUFACTURING

Ref: www.ding-han.com

Key raw material: Standardised meat compositions are consistent raw material solutions that can be immediately processed, requiring no further refining processes.

ADDITIVES• Meatballs are commonly produced by emulsifying fine ground meat

(Asian-style) or minced meat( western-style) with starch of some sort, mixing, salt and herbs specific to the ethnic cuisine, using ingredients like bread crumbs, eggs and finally shaping the product into balls. They are then cooked in boiling water, steamed, or deep fried.

extender fillers

Chemical substances Non-meat ingredients of animal origin

Ingredients of plant origin

Salt (for taste, extract salt-soluble proteins, thus increasing the binding and juiciness of the product., shelf-life)Nitrite (for curing colour, flavour, shelf-life)Ascorbic acid (to accelerate curing reaction)Phosphates (for protein structuring and water binding)Chemical preservatives (for shelf-life)Antioxidants (for flavour and shelf-life)Monosodium glutamate MSG (for enhancement of flavour)Food colouring substances (synthetic and of plant origin)

Milk caseinate have functional water and fat binding properties)Whole milk or non-fat dried milkGelatine (binding properties and meat extender) Eggs (extender and binding ingredient for meat pieces)Transglutaminase* (exclusively binding properties)

SpicesBinders: isolated soy protein (90% protein) and wheat gluten (80% protein) and, less importantly, protein isolates from other legumes.Meat extenders:Soy flour (50% protein)Soy concentrate (70% protein)Other food legumes (beans, peas, lentils), used for special products onlyFillers:Cereal flours :wheat, rice and corn Starches from wheat, rice, corn, potato and cassavaBreadcrumbsRusk (derived by mixing and baking wheat flour)Roots and tubers, e.g. cassava, sweet potatoVegetable and fruits, e.g. onions, bell pepper, carrots, green vegetables, bananasPolysaccharides (Hydrocolloids):Carrageenan (max. 1%, improves sliceability and cohesiveness). The substance can be considered both binder and filler.

PACKAGING AND STORAGE

micro-organism

Toxic chemicals

Influence on Color, texture

Moisture control

EVOH PAPET

Material O2 Permeability Water vapour

PET + -

PA - +

1)PURPOSE

2) MATERIAL OF PACKING

PACKAGING AND STORAGE

Vacuum MAP

vacuum  is drawn to prevent the damaging effects of oxygen such as rancidity or discoloration of the packed product.A mixtures of gases is the introduced into the air-free space before sealingThe gas mixture commonly used is 20%-30% CO2 and 70%-80% N2

CO2, has a protective function, as it inhibits to some extend the growth of bacteria and moulds.

Dewatered balls are subjected to freezing by liquid nitrogen. then they are packaged.They are stored at -16deg C Long storage it starts loosing is color, texture etc

3) PACKAGING

4) STORAGE

.QUALITY

CONTROL

GMP HACCP

•GMP outlines the measures to be taken to ensure that premises, equipment, transport and employees do not contribute to or become food safety hazards.•Gmp are not factory specific.

•HACCP takes into consideration the possible hazards during the production process of a particular product.•HACCP is factory specific.

PROCESS STEP HAZARD CRITICAL

LIMITMOTORING

PROCEDURECORRECTIVE

ACTION RECORDS

Reception of raw meat materials.CCP 

Physical, Chemical,biological

Internal meat temperature ≤4°CShould be free from any sensorial defects.

Check purchase specification. Inspection of meat surfaces by random sampling. Check internal meat temperature.

Reject delivery, iftarget levels not met.

Physical characteristics of meat received, certificate of sanitary status and origin of meat.Meat temperature recordings.

Storage in reception chiller

Biological

chiller temperature ≤4°C.Meat internal temperature ≤4°C

Temperature control of chilling room and meat (internal).

Minor temperature deviation: Adjust chiller temperatureMajor temperature deviation: Reject meat.

Temperature/time recordings of chiller. Temperature recordings of meat.

PROCESS STEP HAZARD CRITICAL LIMIT MOTORING

PROCEDURECORRECTIVE

ACTION RECORDS

Weighing of non-meat ingredients

PhysicalChemical

Visibly clean non-meat ingredients.

Check salt, spices and extenders for impurities.

Reject suspected batches of non-meat ingredients.

Record of status and expiration dates for non-meat ingredients.

Grinding the meat

Biologic-al

Room temperature ≤10°C. △t<= 20 minutes.Meat free of grossly abnormal tissues and post-dressing contamination

Check △t. Check for abnormal tissues and post-dressing contamination

Improvement in product flow.Discard meat parts with abnormal tissues, post dressing contamination

△ t, temp recording

PROCESS STEP HAZARD CRITICAL

LIMIT

MOTORING PROCEDUR

E

CORRECTIVE ACTION RECORDS

Mixing of meat with ingredients.CCP

Biologic-al

RT≤+10°C.△ t<=30 minutes. Temperature ofmeat/meat ingredients mix≤+10°C

Check △ t .Check mix temperature.

Adjust time/temperature regime.Major deviations: Reject batch

Ball molding

Biological Carry out immediately after mixing.No significant product temperature increase

Temp/time control

Increase process speed. Return mix to chiller if immediate molding cannot be done.

Product flow, temperature recording

PROCESS STEP HAZARD CRITICAL

LIMITMOTORING

PROCEDURECORRECTIVE

ACTION RECORDS

FreezingCCP

Biological Blast freezer at -35°C

Tempcontrol

Adjust freezer temperature

Record blast freezer temperatures.

Packaging Biological Clean packaging materials

Check packaging failures

Adjust packaging machine in case of insufficient vacuum packaging

Results of packaging

Freezer storage

Biological Temperature of storage freezer -18°C to -30°C

Continuous temparaturecheck

Identify and transfer to alternative storage freezer if long-term problem.

Continuous freezer temperature records

MARKET

LABEL INFORMATION

VENKY’S CHICKEN MEAT BALLS CATEGORY: Fry & Serve INGREDIENTS: Chicken Meat (60.49 %), Water, Breadcrumbs ( Wheat Flour, Yeast, Iodized

Salt, Dextrose, Antioxidant – INS 300), Textured Vegetable Protein, Spices and Condiments, Iodized Salt, Seasonings (Antioxidant – INS 300), Isolated Soy Protein, Stabilizer – INS 452(i)

GENERAL SPECIFICATIONS:11-13g+1g per pc SPECIFIC SPECIFICATIONS: Color – Light golden brown

Free from banned antibiotic, pesticides, residues and sanitizer residues.No Preservatives / additives used.

PACKAGING SPECIFICATIONS : 200g, 500g & 1000g packaging.

APPLICABLE LEGISLATIONS MFPO LICENSE NUMBER : 412 CATEGORY : A Best before : 3 months

CLAIMS!!!

antibiotic pesticidesanitizer  residue

Chicken Meat (60.49 %) rest is Soy isolate protein and textured Vegetable protein.

1) FREE FROM:

2) NO ADDED PRESERVATIVE/ ADDITIVE

3) NO MSG

ALLERGENS – GLUTEN, SOY, CONTAINS SPICES.

COOKING

1) INSTRUCTIONS FOR USEFry Chicken meat balls in a pan with little oil / heat in a non stick pan and it is ready to eat as a snack. Thaw the packet in refrigerator at 6 to 8 degrees centigrade for 8 hours, or thaw in a microwave.

2) Kofta CurryThe thawed meat balls can be put into curry and served as Chicken Kofta curry garnished with fresh cream. Serve hot with chappati/roti/rice.

3) Other applications:

REFERENCE

• http://groceries.asda.com/asda-webstore/landing/home.shtml#/search/meatball

• http://www.fao.org/docrep/010/ai407e/AI407E15.htm

• http://www.venkys.com/products/fmcg/processed-chicken/chicken-meat-balls/

• http://www.tsjx.cn/en/product.asp?catalog=56&catalogname=Meat%20Ball%20Production%20Flow%20Chart