8th BAPA Foodpro International Expo 2020

  • Featuring
  • Bake Tech
  • Meat Tech
  • Drink Tech
  • Pack Tech

  • Dairy Tech
  • Print Tech
  • Processing Tech
  • Materials Tech

  • Food Safety Management
  • Logistics Warehouse Factory
  • Coding Marking Labeling
03-05 Dec 2020

International Convention City Bashundhara (ICCB) Dhaka, Bangladesh.

We Introduce The Latest Innovation to your Manufacturer Need

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MeatTech

Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in their infancy, are globally gaining ground in popularity and consumption volume. Meat consumption in developing countries has been continuously increasing from a modest average annual per capita consumption of 10kg in the 1960s to 26 kg in 2000 and will reach 37 kg around the year 2030.
In terms of global meat production, over the next decade there will be an increase from the current annual production of 267 million tons in 2006 to nearly 400 million tons by 2026. Almost exclusively, developing countries will account for the increase in production of over 50 million tons. This is where meat processing plays a prominent role. It fully utilizes meat resources, including nearly all edible livestock parts for human food consumption. Meat processing, also known as further processing of meat, is the manufacture of meat products from muscle meat, animal fat and certain non-meat additives. Additives are used to enhance product flavor and appearance. They can also be used to increase product volume. For specific meat preparations, animal by-products such as internal organs, skin or blood, are also well suited for meat processing. Meat processing can create different types of product composition that maximizes the use of edible livestock parts and are tasty, attractive and nourishing.

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