Economics of Preparation of Restructured Chicken Meat Blocks Extended with Different Vegetative Extenders

O.P Malav

doi:10.4172/2157-7110.1000282

Abstract

Rapid urbanization and change in life style have increased demand for tasty, convenience and designer meat products; however, high cost of these products makes it difficult for an average consumer to include these products in their diet. Therefore the objective of present study is the production of low-cost meat products utilising vegetative extenders and comparison of production cost of extended products with the control product. Restructured Chicken Meat Blocks (RCMB) were prepared from a standardized formulation and were extended with optimized level of vegetative extenders viz., lentil flour, sorghum flour, potato, water chestnut flour and extender blend. Optimization of levels of extenders was done by different experiments based on sensory attributes and those having sensory status closer to control were selected. The cost of RCMB after replacement of lean meat with selected level of vegetative extenders and extender blend were compared among themselves to determine the most economic preparation. It was found that extended RCMB were cheaper than control products and among the extended RCMB least cost was for extender blend incorporated RCMB. The cost for extender blend extended RCMB and sorghum flour added RCMB were almost same but these were lower than potato, lentil flour and water chestnut flour added RCMB due to their higher yields and high level of replacement of lean meat. Thus it was concluded that formulation with extension of 15% extender blend at the cost of lean meat was most economic among the tested vegetative extenders.

Highlights

There is immense need to supply of animal proteins at reduced cost in the diet of common mass to fulfill the dietary requirement of proteins.The ICMR recommendation for protein consumption of 1gm/ Kg body wt/day with Net Protein Utilization (NPU) of 65 could be achieved only by introducing the animal proteins in the form of meat in regular diet
It includes the cost of raw materials required for preparation of restructured chicken meat blocks which are deboned chicken meat, table salt, spices mixture, condiments, refined wheat flour, STPP, sodium nitrite and the cost of vegetative extenders viz. lentil flour, sorghum flour, potato, and water chestnut flour
It was found that formulation cost for extended Restructured Chicken Meat Blocks (RCMB) were less than control product and among the extended RCMB least formulation cost was for extender blend incorporated RCMB

Summary

Introduction

There is immense need to supply of animal proteins at reduced cost in the diet of common mass to fulfill the dietary requirement of proteins.The ICMR recommendation for protein consumption of 1gm/ Kg body wt/day with Net Protein Utilization (NPU) of 65 could be achieved only by introducing the animal proteins in the form of meat in regular diet. Production of more affordable, cheap and popular meat products can be achieved by careful selection and reformulation with ingredients from vegetative sources [3,4]. Restructuring has the advantages of convenience in preparation and economy in the production due to which the restructured products are becoming important components of the processed meat industry. The non-meat ingredients from vegetative sources as filler, binder or extenders in cooked meat products can improve the appearance, palatability, texture and functionality of the finished products along with reduction of cost [6,7,8,9,10]. Along with nutritive value and sensory acceptability of meat product, economics is very important criteria that determine the marketability of any product. In present study the production cost of RCMB utilising optimum level of vegetative extendersviz., lentil flour, sorghum flour, potato, water chestnut flourand most acceptable extender blend was determined and compared with control, to conclude and suggest one particular extender or one suitable blend for the economic production of RCMB

Materials and Methods

Findings

Result and Discussion