meat processing unit

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+--------------------------------+ | MARKET SURVEY CUM | | DETAILED TECHNO ECONOMIC | | FEASIBILITY REPORT | +--------------------------------+

O N

+=========================================+ | | | MEAT PROCESSING (EOU) | | | +=========================================+

KAT INDUSTRIAL CONSULTANTS PVT.LTD. +---------------------------------------------------------------+ | HEAD OFFICE | | WORLD TRADE CENTRE (38, GROUND FLOOR), BARAKHAMBA LANE, | | CONNAUGHT PLACE, BABAR ROAD (NEAR BENGALI MARKET), | | ADJACENT TO HOTEL INTER CONTINENTAL, NEW DELHI-110001 (INDIA) | | ALSO AT:2/51, ROOP NAGAR, DELHI-110007 | | | |PHONE:41528137,23842632,23413183,23411360,9871231144,9868182357| | FAX : 011 - 23413183 | | E-mail : katcon@del2.vsnl.net.in | | Website : www.katconsultants.net | | | | ******************************** | | * * | | * CODE : KAT/DPR/9662 * | | * J.C. : 8540,9985,9210 * | | ******************************** | +---------------------------------------------------------------+

+------------------------------------------------------------------------+ | | | | | | | C A U T I O N | | | | | | | | This project report has been prepared on the basis of | | information available with M/S. KAT INDUSTRIAL CONSULTANTS | | PVT. LTD. . The intention here is to provide preliminary | | information to the prospective entrepreneur. Prior to | | making a firm decision for investment in the project the | | entrepreneur must verify the various feasibility aspects together | | along with the addresses for the procurement of plant & machinery | | and raw materials independently. The informations supplied in | | this report is obtained from the reliable sources but it is not | | guaranteed and the money once paid will not be refunded back in | | any case. Claims for incomprehensiveness of the project report | | will not be entertained and no legal action in this regard would | | be entertained in any case (Subject to Delhi Jurisdiction only). | | Any matter relating to our standard points covered in the report | | may be modified with in 5 days time only from the date of | | purchase. | | | | | | _____________________________________________________________________ | | +---+ | | | C |K A T I N D U S T R I A L C O N S U L T A N T S P V T. L T D. | | +---+ 38, WORLD TRADE CENTRE, G.F., BARAKHAMBA LANE, | | CONNAUGHT PLACE, N. DELHI - 110 001. | | | +------------------------------------------------------------------------+

MEAT PROCESSING (EOU) [KAT/DPR/9662]J.C.:8540,9985,9210

CONTENTS PAGE 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. INTRODUCTION USES & APPLICATION STANDARD & QUALITY CONTROL VARIOUS PROCESSING OF BUFFALO MEAT MARKET SURVEY PRODUCTION OF MEAT DEMAND SUPPLY GAP MANUFACTURING PROCESS OF BUFFALO MEAT PROCESS FLOW SHEET ANNEXURE-A (REFRIGERATION AND PROCESSING PLANT) ANNEXURE-B (TECHNICAL DETAILS & PRICES OF SILENTDG SET) ANNEXURE-C (ETP AND POLLUTION CONTROL EQUIPMENTS) ANNEXURE-D (ESTIMATE/COST OF BUILDING CONSTRUCTIONWORKS) PLANT LAY OUT PLANT & MACHINERY SUPPLIERS RAW MATERIAL SUPPLIERS GUIDELINES FOR APPLICANTS PROCESS OF QUALITY SYSTEMS CERTIFICATION SCHEDULE OF FEES FOR QUALITY SYSTEMS CERTIFICATION PRINCIPLES OF PLANT LAYOUT PLANT LOCATION FACTORS EXPLANATION OF TERMS ADDRESSES OF STATE INDL. DEV. CORPN. ADDRESSES OF FINANCIAL INSTITUTIONS ADDRESSES OF RELEVANT GOVERNMENT OFFICES 4 6 7 8 15 17 18 19 21 22 30 43 44 47 48 53 55 65 67 69 74 78 80 88 92

APPENDIX - A 1. 2. COST OF PLANT ECONOMICS LAND & BUILDING A A 1 2

3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

PLANT AND MACHINERY FIXED CAPITAL INVESTMENT RAW MATERIAL SALARY AND WAGES UTILITIES AND OVERHEADS TOTAL WORKING CAPITAL COST OF PRODUCTION PROFITABILITY ANALYSIS BREAK EVEN POINT RESOURCES OF FINANCE INTEREST CHART DEPRECIATION CHART CASH FLOW STATEMENT PROJECTED BALANCE SHEET

A A A A A A A A A A A A A A

3 5 6 7 8 9 11 12 13 14 15 16 17 18

MEAT PROCESSING (EOU) [KAT/DPR/9662]J.C.:8540,9985,9210

INTRODUCTION Meat is a good source of high quality and readily digestable proteins, fats, phasphrous, iron vitamin A and B-vitamins, It is well balanced with regard to the relative amounts of the specific nutrientsit contains. The composition of meat depends upon the species from which the cut of meat depends upon the species from which the cut of meat is obtained the degree of fatness to which the animal has been fed prior to slaughter, the curing and/or processing methods, and the cooking methods employed in preparing the meat for consumption. Buffalo meat is composed of muscles, connective tissues, bone, fat water, organic extractives, enzymes, and pigments. All of these components make some contribution to the palatability of

the consumed product. Dielectically, meat is an important source of protein, some vitamin A, a rich source of thiamin, riboflavin essential minerals, except calcium, are found in lean including phosphorus,iron copper and trace elements. Nutrients are usually distributed in both expensive and inexpensive cuts. Buffalo meat is not only significant nutritionally, but is also popular as a food because it is attractive, aromatic, flavourful, and satisfying, cooking generally improves these attributes, contributing to flvour, tenderness and digestibility.

Buffalo meat processing can be divided into three categories : (1) muscle products, (2) codrse ground products and (3) emulsified products. The products in cach group share common process equipments. The goal of musele product processing is to keep an original intact tissue appearance inthe finished product. Buffalo flesh (Biltong) products are produced whole muscles or sectioned muscles. For coarse ground products, the meat particles are substantially reduced and are then restruared back to a different physical form. The finished products such as dry sausagae and smoked sausage, still present the recognizable meat particles. Enmulsified products made from meats that are completely chopped and further reduced to a pastelike batter. The finished products are a smooth homogeneous mass. In the processed meat industry rave meats, either whole muscles or altered meat perticles, are restructured to the determined product characteristics.

USES & APPLICATION In some communities, through buffalo meat is eaten in a variety of ways, commonly cooked and seasoned with salt, oil and spices. It is used for properation of various dishes like (when cooked with rice ), chops eletlets and sheaks, curries, soups broths and sanduriches. The buffalo meat is processed for preservation.

STANDARD & QUALITY CONTROL The quality standard of buffalo meat processing products are guided and supervised as per BIS specification given in the following code : Is : 1982-1971 ( First Revision) - Reaffirmed -1988 for mortem inspection of meat animals. Is : 6851-1973 microbiological grade. (Reaffirmed 1991) Meat and

extract,

Is : 8182-1976 (Reaffirmed 1990 conditions for processed meat products.

)-

Code

of

hygenic

VARIOUS PROCESSING OF BUFFALO MEAT To protect the shelf life of buffalo meat wholesomeness and palatability, various techniques are employed depending on the desired type of end product. A number of barriers have been devised to block changes caused by bacteria, molds, spores and enzgrnes. Affective control can be achieved at tempratures ranging above freezing to 40*F. High relative humility asnd minimum volocity of air flow are important. The "butch bloom" on fresh out portions will remain bright for 2-3 days when the product is wrapped in MSAD 80 cellophone, suerose coated, which creates hydrostatic surface pressures. Shelflife upto as much as 4 to 5 meeks can be achieved with pvc -saran bags, vaccumized and shrunk over the product. The negative odour is dissipated shortly affer removal from the bag. Anaerabic bacteria unfortunately to souring of the product. The bag is almost impervious to gases, moisture and this precludes and oxygen source which account for the destruction of aerobic bacteria, a major shelf life problem. After getting the buffalo flesh (Biltong) houses, processing done in the follwing stops : INJECTING First of all, the mild curing is employed to improve eating equality more than for preservation. The common ingredients used in a pickling solution, or brine, asre salt, nitrite, phosphates, sodium erythrobatae, sugar and starch. Because of other different solibility of each ingredients should be mixed and dissoved first and then the other igredients should be added. The following preparation procedure is suggested : 1) Dissolve the sodium phosphates in cold water 40*F. from slaughter

2) Add the sodium erythrobate and dissolve. 3) Add the remaining ingredients like salt, nitrite, sugar etc.

Agitation is usually done to provent procipitation. Accurate pumping and uniform brive distribution in meat muscle are two major process control pionts. The amounnt of pumping determines the profitaility and legality of products. Uneven distributionof pickle can cause colour, flavour and texture prroblems. Small diameter needles, closely speced provide more uniform injecting and less muscle damage. Because small diameter needles are used for pickle injection, a filter system to prevent particles from plugging up the hole of the needles is vital for accuracy and uniformity. The pickle solution must be dept free of meat particles or other non- dissolved ingredients before coming into the needle manifold . The injection needle can be sigh - hole or multihole . The former can create a large brive pouch inside the must muscle and cause a leakage problem when the needle pulls out. The multihole is preferred for better distribution and less leakage. The amount of pumping is usually controlled by pressure, belt speed ands stitch sequence.