Verma et al.
Table 10 . Income and total profit from pork loaves
colour profile, and sensory quality attributes. Reduction in
cooking loss and enhanced water-holding capacity was
Income/
Income/100
Group
Total profit/month
observed upon addition of fiber in meat products. Results
Kg
Kg
showed that inulin (2%) can be successfully utilized in the
Control
62.00
6200.00
154797.00
formulation of pork loaves without affecting the physico-
T1
62.00
6200.00
156033.00
chemical, textural and sensory attributes. Pork loaves with
T2
61.00
6100.00
152012.00
inulin had higher dietary fiber content and higher cooking
T3
59.00
5900.00
148321.00
yield, juiciness and lower calories.
Table 11 .Calculation of variable cost and total project cost for
Table 13 .Calculation of Break Even Point and Cost benefit ratio
control and treated groups
control and inulin incorporated pork loaves.
Total
Group
Break-Even Point
Cost-benefit ratio
Group Fixed cost
Variable cost
project cost
384000X600000
Control
=1195188.00
6200/17800.00
=0.35 or 35%
Control 384000.00 25x16289/-
407227.00
791227.00
600000-407227
T1
384000.00 25x 16553/-
413822.00
797822.00
384000X600000
=25x
T1
=1237525.00
6200/17800.00
=0.35 or 35%
T2
384000.00
=420392.00 =804392.00
16816/ -
600000-413822
=25x
384000X600000
T3
384000.00
=426972.00 =810972.00
T2
=1282794.00
6100/17900.00
=0.34or 34%
17079/ -
600000-420392
384000X600000
Say total project cost = 820000.00
T3
=1331576.00
5900/18100.00
=0.33 or 33%
Loan about = 830000
600000-426927
Amount of interest @12%/annum = 99600.00
Amount of loan payment/month= 929600.00/12=77467.00 (12
The total cost of production of spice mix. for pork loaves
month only)
was estimated on the basis of ingredients used and average
cost of ingredients on existed market price. The amount
Table 12 .Net profit/ month after payment of loan
and rate of ingredients used in formulation are mention
in the Table 1. On that basis the total cost of formulation
Net profit/
of spice mix. for one kg was ` 397.40. The cost of the
Total
month
Total
condiments used in the preparation of the pork loaves
Variable
cost of
(After
Group
sales/
was also calculated on the basis of the market price of
Cost
production/ payment of
month
onion, ginger and garlic listed in the Table 2. The costs of
day
loan 77467/
Month)
condiments depend on ratio of the onion, ginger and garlic
Control 600000.00 407227.00
17800.00
77533.00
used in condiments. On the basis of the above observations
cost of condiment mixture was ` 53 per kg.
T1
600000.00 413822.00
17800.00
77533.00
T2
600000.00 420392.00
17900.00
50033.00
Cost of dressed meat was calculated on the basis of live
T3
600000.00 426972.00
18100.00
70033.00
weight price i.e. ( ` 60/kg, sale price of GADVASU) of
pig weight and on basis of the dressing yield of carcass
(72.45%) i.e. calculated in the Table 3 and rate of one
RESULTS AND DISCUSSION
kg meat with bone is around ` 82.82 /Kg and average
recovery of deboned meat (50.72%) from the dressed pig
Different quality parameters were evaluated to access the
carcass and therefore the price of the one kg deboned pig
effect of incorporation of inulin powder in meat emulsion
meat was calculated as ` 163.28 (Table 3).
for low-fat pork loaves (pH, emulsion stability, moisture,
fat), as well as in cooked pork loaves viz. physico-chemical
The cost of formulations of control pork loaves and inulin
properties, cooking determinants, instrumental texture and
incorporated pork loaves (T1, T2 and T3) were calculated
140
Journal of Animal Research: v.5 n.1. April 2015