Process Protocol and Cost of Production of Functional Fiber-Enriched Pork Loaves

Abstract

The objectives of the present study was to standardize the protocol for production of functional pork loaves and to assess the economics of production of the developed product. Four treatments were prepared with incorporation of inulin powder (IP) as fibre source viz. Control (0% IP; C), 1% (T1), 2% (T2) and 3% (T3) by replacing the amount of lean meat in the product formulation. Different batches were steam cooked at 110 oC for 40 minutes, cooled, sliced and evaluated for different quality parameters. The cooking yield and emulsion stability improved with the increase in level of incorporation of inulin. The cost of production also increased with increase in inulin level in product and calculated as highest in T3. The net profit for the control and 1% IP enriched pork loaves was highest whereas lowest for 3% IP pork loaves. The break-even point was estimated on the basis of value marketed product and calculated as 1195188.00 for control whereas 1331576.00 for T3 and cost-benefit ratio 35% for control and T1. Net Income (/month) after repayment of loan was highest for control and T1 as 77533.00 and lowest for T3 70033.00. The estimated details of economics of the developed product concluded that there is marginal increase about 1% in the price of functional pork loaves and this venture can a successful enterprise.