alexa Economics of Preparation of Restructured Chicken Meat Blocks Extended with Different Vegetative Extenders
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

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

O.P.Malav*, B.D.Sharma, S.Talukder and R.R.Kumar

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, UP-243122

*Corresponding Author:
O.P. Malav
Division of Livestock Products Technology
Indian Veterinary Research Institute, Izatnagar
UP-243122, India
Tel: +915812303682
Email: [email protected]; [email protected]

Received date: October 17, 2013; Accepted date: November 28, 2013; Published date: December 09, 2013

Citation: Malav OP, Sharma BD, Talukder S, Kumar RR (2013) Economics of Preparation of Restructured Chicken Meat Blocks Extended with Different Vegetative Extenders. J Food Process Technol 4:282. doi:10.4172/2157-7110.1000282

Copyright: © 2013 Malav OP, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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.


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