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Enrobing Technology : Potential Means To Value Addition In Cured Meat Products

Authors(1):

K. Varalakshmi
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The economic analysis of value-addition to cured meat through enrobing technology was studied on three types of processing units. The data on input use and output yields were collected form NRCM and Comparative economics were worked out for cooked cuts alone and cooked cuts combined with enrobing. High capital investment (Rs.51.4lakhs) has been found in enrobed cuts than cooked cuts (Rs.41.42 lakhs) indicating capital intensive nature of enrobing technology. Cost of production per kg was found to be highest (Rs.411.04) for enrobed cuts compared to cooked cuts (Rs.346.44).Cost of enrobing and price premiums were worked out to beRs.64.63/kg and Rs 71.1/kg. Value-addition was highest on the large units indicating economies of scale. All the discounting measures showed highest feasibility for enrobed cuts with NPV of Rs.86.76 lakhs, IRR of 86%, BC ratio of 2.43.Payback period was estimated as 2.04 years with annual returns of Rs. 28.16 lakhs. The results showed economic potential and worthiness of combining curing and enrobing technology for the production of enrobed cuts.

K. Varalakshmi

Enrobing Technology; Value Addition; Chicken Cuts; Feasibility; Processing; Cooked Cuts.

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Publication Details

Published in : Volume 1 | Issue 6 | November-December - 2015
Date of Publication Print ISSN Online ISSN
2015-12-31 2395-1990 2394-4099
Page(s) Manuscript Number   Publisher
404-412 IJSRSET151687   Technoscience Academy

Cite This Article

K. Varalakshmi, "Enrobing Technology : Potential Means To Value Addition In Cured Meat Products ", International Journal of Scientific Research in Science, Engineering and Technology(IJSRSET), Print ISSN : 2395-1990, Online ISSN : 2394-4099, Volume 1, Issue 6, pp.404-412, November-December-2015.
URL : http://ijsrset.com/IJSRSET151687.php

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