Verma et al.
Table 2 : Cost of formulation of condiment mixture used in
Table 3 : Cost of production of deboned pork = 163.28/ Kg
functional pork loaves = 53.00/ Kg
Heads
Cost
Name of the
Quantity
Rate (per
Approx Cost
Price of live pig
= 60.00/Kg
ingredient
(g)
Kg)
Dressing percentage (%)
= 72.45
Garlic (1)
200.00
100.00
20.00
60.00X100 = ` 82.82/Kg
Ginger (1)
200.00
90.00
18.00
Cost of 1 Kg dressed carcass
72.45
Onion (3)
600.00
25.00
15.00
Average recovery of
= 50.72
deboned meat (%)
Total
1000.00
-
` = 53.00/-
82.82 X100
Cost of 1 Kg deboned meat
50.72
= 163.28/Kg
(≈ ` 117/Kg)
Table 4 : A. Cost production for 100 Kg functional pork loaves
C
T1
T2
T3
Ingredients
Rate ` /kg
Qt. (Kg)
Cost
Qt (Kg)
Cost
Qt. (Kg)
Cost
Qt. (Kg)
Cost
Pork
163.28
69.388
11329.67
68.388
11166.39
67.388
11003.11
66.388
10839.83
Condiment mix
53.00
3.00
159.00
3.00
159.00
3.00
159.00
3.00
159.00
(3:1:1)
Spice mix.
397.40
2.00
794.80
2.00
794.80
2.00
794.80
2.00
794.80
Sodium tetra pyro-
1960.00
0.30
588.00
0.30
588.00
0.30
588.00
0.30
588.00
phosphate
Refined Oil
90.00
5.00
450.00
5.00
450.00
5.00
450.00
5.00
450.00
Ice Water
-
7.00
-
7.00
-
7.00
-
7.00
-
Egg liquid
100.00
5.00
500.00
5.00
500.00
5.00
500.00
5.00
500.00
Salt
14.00
1.50
21.00
1.50
21.00
1.50
21.00
1.50
21.00
Refined wheat flour
30.00
3.00
90.00
3.00
90.00
3.00
90.00
3.00
90.00
*Texturized soya
protein (hydrated
200.00
1.00
200.00
1.00
200.00
1.00
200.00
1.00
200.00
1:3)
Inulin powder
425.00
0.00
00.00
1.00
425.00
2.00
850.00
3.00
1275.00
Sodium nitrite
428.00
0.012
5.14
0.012
5.14
0.012
5.14
0.012
5.14
Baking powder
300.00
0.50
150.00
0.50
150.00
0.50
150.00
0.50
150.00
Sugar
40.00
0.300
120.00
0.300
120.00
0.300
120.00
0.300
120.00
Total ( ` )
-
-
14407.61
14669.33
14931.05
15192.77
*Price of Texturized soya protein calculated on the basis of dry weight i.e. (1%) while in formulation it is take as (3%) on wet basis
(Texturized soya protein 1:3 Water)
138
Journal of Animal Research: v.5 n.1. April 2015