Production of Dried chicken meat products extended with different levels of soya flour concentration

Abstract

This paper analyses the effect of soyflour concentration on costs and profits of the dried meat products. The main objective of present study is the production of low-cost dried meat products utilizing different levels of extenders like soyflour and comparison of production cost and economics of extended products with the control product. Dried meat products were prepared from a standardized formulation without soyflourto use as control and treatments with different levels of soyflour(2%, 4%, 6%, 8% and 10%) were used for to determine the most economic preparation. The results of sensory evaluation showed that all the all the treatments were acceptable. Economic analysis showed that extended dried meat were cheaper than control products and among the extended dried meat least cost(Rs.694.1/kg) was observed for soyflour concentration of 10%. The cost of production goes on decreasing with increase in extender concentration due to their higher yields and high level of replacement of lean meat. Investment analysis shows that there is scope for increasing profitability and feasibility of processing plant with low cost and economical formulation.