BUFFALO AND SHEEP PROCESSING PLANT
[CODE NO.4221]
The demand for buffalow processed meat is increasing in some communitities. Since India is a country of Hindus, Muslims, Christians and Sikh etc. Hindu do not prefer to take buffalo meat. But buffalo meat is usually used by Muslims, Sikhs and Christians. As per census of India their population is increasing at an average rate of 2.1% per year. Accordingly, the demand for buffalo meat is likely to increase in future.
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 enzymes. Affective control can be achieved at temperatures ranging above freezing to 40*F. High relative humility and minimum velocity 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 cellophane, sucrose coated, which creates hydrostatic surface pressures. Shelf life up to 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 after removal from the bag. Anaerobic 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.
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. Dielectrically, meat is an important source of protein, some vitamin A, a rich source of thiamin, riboflavin essential minerals, except calcium is 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, flavorful and satisfying, cooking generally improves these attributes, contributing to flavor, tenderness and digestibility.
Buffalo meat processing can be divided into three categories: (1) muscle products, (2) course ground products and (3) emulsified products. The products in cache group share common process equipments. The goal of muscle product processing is to keep an original intact tissue appearance in the 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 restrained back to a different physical form. The finished products such as dry sausage and smoked sausage, still present the recognizable meat particles. Emulsified products made from meats that are completely chopped and further reduced to a paste like batter. The finished products are a smooth homogeneous mass. In the processed meat industry rave meats, either whole muscles or altered meat particles are restructured to the determined product characteristics.
COST ESTIMATION
Plant Capacity 2,40,000 Kg/Day
Land & Building (12,000 sq.mt.) Rs. 12.04 Cr
Plant & Machinery Rs. 5.00 Cr
Working Capital for 1 Month Rs. 150.50 Cr
Total Capital Investment Rs. 168.15 Cr
Rate of Return 38%
Break Even Point 29%
- INTRODUCTION
- USES & APPLICATION
- B.I.S. SPECIFICATION
- OVERVIEW OF LIVE STOCKS IN INDIA
- THE INDIVIDUAL PRODUCTS UNDER THIS SUB-HEAD ARE AS BELOW:
- AREAS OF PRODUCTION:
- INDIA FACTS AND FIGURES:
- LIVE STOCKS SECTOR IN INDIA
- GLOBAL ANIMAL FOOD MARKET
- COMPOSITION OF BUFFALO MEAT
- GENERAL DESCRIPTION, COMPOSITION, AND MEAT QUALITY OF CATTLE AND BUFFALO MEAT
- METHODS OF SLAUGHTER
- SOME OF THE NORMS
- EVERY METHOD OUGHT TO FULFILL THE FOLLOWING CONDITIONS.
- HUMANE SLAUGHTER
- THE PRE-SLAUGHTER HANDLING
- THE PRE-SLAUGHTER HANDLING…
- SLAUGHTERING AND PROCESSING OF CATTLE
- PRE-HANDLING OF CATTLE
- STUNNING AND BLEEDING
- DRESSING AND HIDE REMOVAL
- EVISCERATION
- CUTTING AND BONING
- INSPECTION
- BY-PRODUCTS
- PRODUCTS AND BY-PRODUCTS FROM THE SLAUGHTER OF 400 KG CATTLE
- BY-PRODUCT PROCESSING
- SLAUGHTERING OF BUFFALO
- SEQUENCES IN SHEEP AND BUFFALO PROCESSING PLANT
- BLOOD PROCESSING SYSTEM
- PROCESS FLOW DIAGRAM FOR BLOOD PROCESSING
- PRINCIPLES OF PLANT LAYOUT
- MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
- PLANT LOCATION FACTORS
- PRIMARY FACTORS
- 1. RAW-MATERIAL SUPPLY:
- 2. MARKETS:
- 3. POWER AND FUEL SUPPLY:
- 4. WATER SUPPLY:
- 5. CLIMATE:
- SPECIFIC FACTORS
- 6. TRANSPORTATION:
- A. AVAILABILITY OF VARIOUS SERVICES AND PROJECTED RATES
- 7. WASTE DISPOSAL:
- 8. LABOR:
- 9. REGULATORY LAWS:
- 10. TAXES:
- 11. SITE CHARACTERISTICS:
- 12. COMMUNITY FACTORS:
- 13. VULNERABILITY TO WARTIME ATTACK:
- 14. FLOOD AND FIRE CONTROL:
- EXPLANATION OF TERMS USED IN THE PROJECT REPORT
- 1. DEPRECIATION:
- 2. FIXED ASSETS:
- 3. WORKING CAPITAL:
- 4. BREAK-EVEN POINT:
- 5. OTHER FIXED EXPENSES:
- 6. MARGIN MONEY:
- 7. TOTAL LOAD:
- 8. LAND AREA/MAN POWER RATIO:
- PROJECT IMPLEMENTATION SCHEDULES
- INTRODUCTION
- PROJECT HANDLING
- PROJECT SCHEDULING
- PROJECT CONSTRUCTION SCHEDULE
- TIME SCHEDULE
- SUPPLIERS OF PLANT AND MACHINERY
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
