Preservation of Meat and Poultry Products (Preservation Techniques, Luncheon Meats, Meat Loaves, Meat Spreads, Canned Meat Products, Maintenance of Eggs, Soups, Gravies, Sauces, Sausage with Machinery, Equipment Details & Factory Layout)

Author	NIIR Board of Consultants & Engineers	ISBN	978-81-7833-030-3
Code	ENI158	Format	Paperback
Price: Rs	1575	US$	39
Pages:	504	Published	2024
Publisher	Asia Pacific Business Press Inc.
Usually Ships within	5 days

Preservation of Meat and Poultry Products

(Preservation Techniques, Luncheon Meats, Meat Loaves, Meat Spreads, Canned Meat Products, Maintenance of Eggs, Soups, Gravies, Sauces, Sausage with Machinery, Equipment Details & Factory Layout)

About the Book

Meat and poultry preservation refers to the process of extending the shelf life of meat and poultry products while maintaining their quality and safety. Preservation methods have been used for centuries to prevent spoilage and make these products available for consumption beyond their natural lifespan. This practice not only ensures that the meat and poultry stay edible for a longer time, but it also helps to reduce waste and increase convenience for consumers. There are various methods of meat and poultry preservation, each with its own unique benefits and requirements. Some common preservation techniques include freezing, drying, smoking, canning, and curing.

The increasing consumption of meat and poultry worldwide is expected to drive this market in the Upcoming years. Poultry, pork, beef, and lamb are some of the types of meat that are widely consumed worldwide. The high popularity of Poultry meat due to its low price compared to red meats is expected to be the primary driver of market growth. The prominent meat product market players are embarking upon the utilization of meat and poultry from the companies that meet standards for animal welfare.

As the demand for preserved meat and poultry products continues to rise, the market outlook for starting a preservation business is incredibly promising. The convenience, reduced food waste, flavor variety, and food safety that preserved products offer make them highly sought after by consumers. This trend is expected to continue growing in the coming years, presenting entrepreneurs with a golden opportunity to capitalize on this market demand.

Some of the major aspects of the book are Principles of Various Preservation Techniques, Preservation of Poultry Meat, Utilisation of Poultry Industry By-Products, Preservation and Maintenance of Eggs, Poultry Products, Luncheon Meats, Meat Loaves and Meat Spreads, Sausage Manufacturing Process, Miscellaneous Canned Meat Products, Standards and Quality Control Measures for Meat and Meat Products, Soups, Gravies, and Sauces (Including Mixes), Meat and Poultry Products Packaging, Cold Chain Management in Meat Storage, Distribution and Retail.

Lucrative and sustainable business prospects abound within the Meat and Poultry Industry. Consequently, embarking on your entrepreneurial journey is a commendable approach to enter this sector. To gain comprehensive insights into the Meat and Poultry Products industry, consider delving into this book. It will provide valuable guidance on establishing your own Preservation of Meat and Poultry Products Business. Given the growing demand for Meat and Poultry Products in today's market, it presents an excellent opportunity for profit generation.

Contents

1. Principles of Various Preservation Techniques

1.1 Chilling/Refrigeration

1.2 Freezing

1.3 Curing

1.3.1 Sodium Nitrates and Nitrite

1.4 Smoking

1.5 Thermal Processing

1.6 Canning

1.6.1 Preparation of Meat and Gravy

1.6.2 Precooking

1.6.3 Filling

1.6.4 Exhausting

1.6.5 Seaming

1.6.6 Retorting or Thermal Processing

1.6.7 Cooling

1.6.8 Storage

1.7 Dehydration

1.8 Irradiation

2. How to Start a Meat and Poultry Products Business

2.1 Research and Market Analysis

2.2 Business Planning

2.3 Legalities

2.4 Location

2.5 Supplier and Equipment

2.6 Quality Control

2.7 Branding and Marketing

2.8 Pricing

2.9 Employee Training

2.10 Customer Service

2.11 Diversification

2.12 Environmental Considerations

3. Preservation of Poultry Meat

3.1 Chilling

3.2 Freezing

3.3 Curing

3.4 Smoking

3.5 Dehydration

3.6 Canning

3.7 Radiation Preservation

4. Utilisation of Poultry Industry By-Products

4.1 Feathers

4.2 Blood

4.3 Offal

4.4 Mixed Poultry By-products Meal

4.5 Hatchery Waste

4.6 Poultry Manure

5. Preservation and Maintenance of Eggs

5.1 Egg Cleaning

5.2 Oil Treatment

5.3 Cold Storage

5.4 Thermo-Stabilisation

5.5 Immersion in Liquids

6. Poultry Products

6.1 Freezing Whole, Parts, Rolls, and Meat of Poultry

6.2 Freezing Roasting Chickens and Turkeys

6.2.1 Chickens

6.2.2 Turkeys

6.3 Freezing Poultry Rolls (Raw, Cooked, Cured and
Smoked)

6.3.1 Raw Poultry Rolls

6.3.2 Cooked Poultry Rolls

6.3.3 Cured, Smoked Poultry Rolls

6.4 Freezing Cut-up Poultry

6.5 Frozen Deboned Chicken Meat

6.6 Freeze Drying Chicken

6.7 Freezing Stuffed Turkeys

6.8 Boning Whole Turkeys

6.9 Freezing Whole Boned Turkey Rolls

6.10 Turkey Fillets

6.11 How to Utilize Poultry Skin and Meat Bits in Pot Pies

6.12 Freezing Cornish Game Hens

6.13 Freezing Ducks

6.14 Freezing Geese

6.15 Canned Chicken Products

6.15.1 Canned Whole Chicken

6.15.2 Ingredients for Plain Broth

6.15.3 Procedure

6.15.3.1 For Plain Broth

6.15.3.2 For Broth with Gelatin Added

6.15.4 Fill Cans

6.15.5 Suggested Process

6.15.6 Chill

6.16 Canned Chicken or Turkey Meat

6.16.1 Suggested Process

6.17 Canned Chicken Fricasse

6.17.1 Prepare Chicken

6.17.2 Prepare Gravy

6.17.3 Fill Cans and Close

6.17.4 Suggested Process

6.18 Canned Chicken Stew

6.18.1 Prepare Vegetables

6.18.2 Prepare 90 Gal. of Gravy

6.18.3 Fill and Close Cans

6.18.4 Suggested Process

6.19 Canned Chicken and Dumplings

6.19.1 Prepare Chicken

6.19.2 Prepare Dumplings

6.19.3 Prepare Gravy

6.19.4 Suggested Process

6.20 Canned Turkey and Dumplings

6.20.1 Canned Ham and Dumplings

6.21 Canned Chicken and Noodle Dinner

6.21.1 Suggested Process

6.22 Canned Chicken Noodle Dinner

6.22.1 Procedure

6.22.2 Suggested Process

6.23 Canned Chicken, Mushrooms and Noodles

6.23.1 Procedure

6.23.2 Suggested Process

6.24 Canned Chicken, Mushroom and Macaroni

6.24.1 Procedure

6.24.2 Suggested Process

6.25 Canned Giblet and Noodle Dinner

6.25.1 Prepare Giblets

6.25.2 Prepare Noodles

6.25.3 Prepare Stock

6.25.4 Fill Jars and Close

6.25.5 Suggested Process

6.26 Canned Chicken a La King (Finest Quality)

6.26.1 Prepare a la King Ingredients

6.26.2 Prepare Sauce

6.26.3 Assemble Ingredients and Pack

6.26.4 Suggested Process

6.26.5 Variations

6.27 Canned Chicken a La King (Good Quality)

6.27.1 Prepare a la King Ingredients

6.27.2 Prepare Sauce

6.27.3 Assemble Ingredients and Pack

6.27.4 Suggested Process

6.28 Canned Chicken Chow Mein

6.28.1 Prepare Chicken Dice

6.28.2 Prepare Vegetables

6.28.3 Prepare Sauce

6.28.4 Fill into Cans

6.28.5 Suggested Process

6.29 Canned Curried Chicken

6.29.1 Prepare Chicken Meat

6.29.2 Prepare Gravy

6.29.3 Suggested Process

6.30 Canned Chicken in Barbecue Sauce

6.30.1 Procedure

6.30.2 Suggested Process

6.31 Canned Hungrian-Style Chicken Paprika

6.31.1 Prepare Chicken

6.31.2 Prepare Gravy

6.31.3 Fill and Close Cans

6.31.4 Suggested Process

6.32 Canned Chicken Liver Pate

6.32.1 Procedure

6.33 Canned Potted Chicken (Sandwich Spread)

6.33.1 Procedure

6.33.2 Uses for Broth

6.34 Canned Savory Chicken or Turkey Spread

6.34.1 Procedure

6.34.2 Suggested Process

6.35 Canned Giblet Spread

6.35.1 Procedure

6.35.2 Suggested Process

6.36 Frozen Chicken Products

6.36.1 Frozen Baked Dressing

6.36.2 Procedure

6.36.3 Frozen Giblet Dressing

6.37 Frozen Chicken Pot Pie Filing

6.37.1 Procedure

6.37.2 To Use Frozen Product

6.38 Frozen Chicken or Turkey Pot Pies

6.38.1 Procedure

6.38.1 Make Emulsions

6.38.1 Make Gravy and Assemble

6.39 Frozen Chicken or Turkey Croquettes

6.39.1 Procedure

6.40 Frozen Chicken or Turkey Patties

6.40.1 Procedure

6.41 Frozen Breaded Chicken Sticks

6.41.1 Prepare Chicken Sticks

6.41.2 For Batter Coating

6.41.3 For Breading

6.42 Package and Freeze

6.43 Frozen Chicken a La King

6.43.1 Prepare Sauce

6.44 Frozen Chicken a La King

6.44.1 Procedure

6.45 Frozen Creamed Chicken Patty Filling

6.45.1 Procedure

6.46 Frozen Chicken in Port Wine

6.46.1 Procedure

6.47 Frozen Chicken Curry

6.47.1 Procedure

6.48 Frozen Chicken Tahiti

6.48.1 Procedure

6.49 Frozen Chicken Paprika

6.49.1 Procedure

6.50 Frozen Chicken Cacciatore

6.50.1 Procedure

6.51 Frozen Cornish Game Hen with Peaches

6.51.1 Procedure

6.52 Frozen French-Fried Chicken

6.53 Boil-in-Bag Frozen Smoked Chicken in Barbecue Sauce

6.53.1 Prepare Chicken and Smoke

6.53.2 Prepare Sauce

6.53.3 Pack and Freeze

6.54 Bag-in-Box Frozen Smoked Chicken in Barbecue Sauce

6.54.1 Prepare Chicken and Smoke

6.54.2 Prepare Sauce

6.54.3 Package and Freeze

6.55 Frozen Chicken Burgers

6.56 Frozen Turkey Burgers

6.57 Frozen Chicken Giblet Con Carne with Beans

6.57.1 Prepare Meats

6.57.2 Prepare Beans

6.57.3 Assemble Ingredients

6.58 Turkey Products

6.58.1 Frozen Turkey Rolls (Emulsion Type)

6.58.2 Procedure for Making Rolls

6.59 Canned Turkey Noodle Dinner in Jars

6.59.1 Procedure

6.60 Canned Turkey a La King

6.60.1 Prepare a la King Ingredients

6.60.2 Prepare Sauce

6.60.3 Suggested Process

6.60.4 Label Requirement

6.61 Frozen Comminuted Turkey “Steaks”

6.61.1 Procedure

6.61.1.1 To Make Skin Emulsion

6.61.1.2 Assemble Ingredients

6.61.1.3 Stuff, Cook, and Chill

6.61.1.4 Slice, Coat, and Freeze

6.62 Smoked Turkey

6.62.1 Procedure

6.63 Turkey Loaf

6.63.1 Procedure

6.64 Turkey Loaf

6.64.1 Procedure

6.65 Turkey Loaf in Chubs

6.65.1 Procedure

6.65.1.1 To Make Skin Emulsion

6.65.1.2 Assemble Ingredients

6.65.1.3 Stuff, Cook, and Chill

6.66 Turkey Loaves in 6-Lb Oblong Cans

6.66.1 Stuffing, Cooking, Chilling for Oblong Cans

6.67 Turkey Patties with Textured Vegetable Protein

6.67.1 Procedure

6.68 Frozen Turkey Sticks

6.68.1 Stuffing, Cooking, Preparing Sticks

6.69 Turkey Liverwurst (Pate) in Chubs

6.69.1 Procedure

6.70 Turkey Spread in Chubs

6.70.1 Procedure

6.71 Turkey Bologna

6.71.1 Procedure

6.71.1.1 Stuff and Smoke

6.72 Canned Turkey Chili Con Carne

6.72.1 Procedure

6.72.2 Suggested Process

6.73 Canned Turkey Chili Con Carne with Beans

6.73.1 Procedure

6.73.2 Suggested Process

6.73.3 Chill

6.74 Miscellaneous Poultry Products

6.74.1 Cooked Boneless Poultry Rolls and Roasts

6.74.2 Procedure

6.75 Breaded Poultry Patties with 15% Meat Replacement

6.75.1 Procedure

6.76 Chicken Loaf with Textured Vegetable Protein

6.76.1 Procedure

6.77 Jellied Chicken Loaf

6.77.1 Procedure

6.78 Chicken Sandwich Spread

6.78.1 Procedure

6.79 Chicken-Flavoured Sandwich Spread with Textured Vegetable Protein Dice

6.79.1 Procedure

6.80 Chicken Salad with Textured Vegetable Protein

6.80.1 Procedure

6.80.1.1 Variations.—Tuna Salad

6.80.1.2 Turkey Salad

6.81 Chicken Pie with Textured Vegetable Protein

6.81.1 Procedure

6.82 A La King using Textured Vegetable Protein Dice with Chicken-Like Flavour

6.82.1 Procedure

6.83 Chicken a La King with Textured Soy Protein
Chiplets

6.83.1 Procedure

6.84 Chicken Liver Pate in Chubs

6.84.1 Procedure

6.85 Base Mix for Chicken Croquettes

6.85.1 Procedure

6.85.1.1 Directions for Sample Evaluation

6.86 Dry Mix Chicken Stew with Vegetables

6.86.1 Procedure

6.87 Chicken Chop Suey with Textured Soy Protein

6.87.1 Procedure

6.88 Chow Mein with Chicken-Flavoured Textured
Vegetable Protein Dice

6.88.1 Procedure

6.89 Smoked Chicken

6.89.1 Procedure

6.90 Poultry Sausage

6.91 Chicken Frankfurters

6.91.1 Procedure

7. Advice for Poultry Entrepreneurs: How to Promote
Your Product?

7.1 Research and Analysis

7.2 Decision Making

7.3 Implementation of Your Decision

7.4 Marketing Tips for Maximize Profit

7.4.1 Marketing Tips 1- Bypass the Middlemen

7.4.2 Get Your Business and Customer Online

7.4.3 Become A Supplier to Restaurants and Hotels

7.4.4 Employ A Number of Marketers

7.4.5 Offer Attractive Packages and Home Delivery Services

8. Plant Layout Description-Poultry Processing

8.1 Receiving Area

8.2 Stunning and Slaughtering

8.3 Scalding and Plucking

8.4 Evisceration and Inspection

8.5 Further Processing

8.6 Cooking and Freezing

8.7 Packaging

8.8 Cold Storage

8.9 Dispatch Area

8.10 Waste Management Area

8.11 Ancillary Areas

8.12 Safety and Hygiene

9. Luncheon Meats, Meat Loaves and Meat Spreads

9.1 Introduction

9.2 New FDA Ban on Premixed Commercial Seasoning Containing Sodium Nitrite

9.3 General Instruction for Processing Canned Items
Under Steam or Under the Combination of Steam and Water Pressure

9.4 Processing Steps

9.4.1 Exceptions to the Above Rules

9.5 Canned Luncheon Meats

9.5.1 Finest Quality Spiced Pork Luncheon Meat

9.5.1.1 Procedure for All Can Sizes

9.5.1.2 Procedure for 12-Oz Oblong Cans

9.5.1.3 Procedure for 3- and 6-Lb Oblong Cans

9.6 Commercial Quality Spiced Pork Luncheon Meat in
3- and 6-LB Cans

9.6.1 Procedure

9.6.1.1 Can Filling and Closing

9.6.1.2 Suggested Process

9.7 Chopped Ham in 12-OZ Oblong Cans

9.7.1 Procedure

9.7.1.1 Can Filling and Closing

9.8 Finest Quality Pork or Pork-Beef Luncheon Meat

9.8.1 Procedure for All-Pork Product

9.8.1.1 Grinding Method

9.8.2 Grinding-Chopping Method

9.8.2.1 Remix and Stuff

9.8.2.2 Cook and Chill

9.8.3 Procedure for Pork-Beef Product

9.9 Spiced Beef Luncheon Meat In 12 Ozoblong Cans (Commercially Sterile)

9.9.1 Procedure

9.9.1.1 Suggested Process

9.9.1.2 Chilling

9.10 New England Pressed Ham in 3- or 6-LB Oblong Cans (Perishable)

9.10.1 Procedure

9.10.1.1 Remix and Stuff

9.10.1.2 Cook and Chill

9.11 New England Pressed Ham using Non-Fat Dry Milk

9.11.1 Procedure

9.12 Commercial Grade Minced Ham in 3- or 6-LB Oblong
Cans (Perishable)

9.12.1 Procedure

9.12.1.1 Remix and Stuff

9.12.1.2 Suggested Process

9.13 Minced Ham using Non-fat Dry Milk

9.13.1 Procedure

9.14 Cured Beef Tongues in Glass Jars

9.14.1 Preparation of Beef Tongues

9.14.2 Cure

9.14.3 Cook

9.14.4 Skin and Trim

9.14.5 Fill Jars

9.14.6 Process

9.14.7 Suggested Process

9.15 Pickled Pig’s Feet or Pork Hocks in Vinegar

9.15.1 Filling

9.15.1.1 Vinegar Solution to Fill Jars

9.15.1.2 Fill Jars to Capacity

9.16 Meat Loaves

9.16.1 Use of Gelatin and Non-fat Dry Milk in Meat
Loaves

9.17 Pickle and Pimiento Loaf

9.17.1 Procedure

9.17.1.1 Precaution

9.17.1.2 Grind, Chop, and Mix

9.17.1.3 Stuff and Cook

9.17.1.4 Chill

9.18 Pickle and Pimiento Loaf Using Non-fat Dry Milk

9.18.1 Procedure

9.19 Baked Veal Loaf

9.19.1 Procedure

9.19.1.1 Precaution

9.19.1.2 Grind, Chop, and Mix

9.19.1.3 Pan and Bake

9.20 Veal, Pork, and Liver Loaf using Non-fat Dry Milk

9.20.1 Procedure

9.21 Canned Veal Loaf in 12-OZ Oblong Cans (Commercially Sterile)

9.21.1 Procedure

9.21.2 Pack and Process

9.22 Luxury Loaf using Non-fat Dry Milk

9.22.1 Procedure

9.23 Utility Loaf using Non-fat Dry Milk

9.23.1 Procedure

9.24 Meat and Cheese Loaf using Non-fat Dry Milk

9.24.1 Procedure

9.25 Macaroni, Meat, and Cheese Loaf using Non-fat Dry Milk

9.25.1 Procedure

9.25.1.1 To Bake

9.25.1.2 To Cook

9.26 Baked Pepper Loaf

9.26.1 Procedure

9.26.1.1 Grind, Chop, and Mix

9.26.1.2 Cure and Remix

9.26.1.3 Pan and Bake

9.27 Baked Dutch Loaf

9.27.1 Procedure

9.27.1.1 Grind, Chop, and Mix

9.27.1.2 Pan and Bake

9.27.1.3 Chill

9.28 Dutch Loaf Using Non-fat Dry Milk

9.28.1 Procedure

9.29 Liver Loaf (Perishable)

9.29.1 Preparation of Product

9.29.1.1 Grind and Chop

9.29.2 Packing and Processing

9.29.2.1 Suggested Process

9.30 Liver Loaf

9.30.1 Procedure

9.30.1.1 Grind and Chop

9.30.1.2 Stuff

9.30.1.3 Cook

9.30.1.4 Chill

9.30.1.5 Packaging

9.31 Liver Loaf using Non-fat Dry Milk

9.31.1 Procedure

9.31.2 Coating for Meat Loaves

9.32 Deluxe Liver Loaf using Non-fat Dry Milk

9.32.1 Procedure

9.33 Head-cheese (Brawn)

9.33.1 If Pork Skins are Used

9.33.2 If Gelatin is Used

9.33.3 Procedure

9.33.3.1 Cooking

9.33.3.2 Cubing and Grinding

9.33.3.3 Mixing

9.33.3.4 Stuffing

9.33.3.5 Cooking

9.33.3.6 Chilling

9.33.3.7 Smoking

9.34 Head Cheese using Non-fat Dry Milk

9.34.1 Procedure

9.35 Head-Cheese Spices

9.36 Souse or Aspic Loaf

9.36.1 How to Prepare Gelatin

9.36.2 Stuffing

9.37 Head-Cheese (Brawn) in 12-OZ Cans (Commercially Sterile)

9.37.1 Procedure

9.37.2 Suggested Process

9.38 Imitation Chicken Loaf in 12-Oz, or 3- Or 6-LB Oblong
Cans

9.38.1 Procedure

9.38.1.1 Grind and Mix

9.38.2 Suggested Process

9.38.3 Chilling 12-Oz Cans

9.38.4 Chilling 3- and 6-Lb Cans

9.39 Imitation Chicken Loaf in Hoy Molds or 4 × 4 × 24 Inch Oblong Molds

9.39.1 Procedure

9.39.1.1 Grind and Mix

9.39.1.2 Stuff and Cook

9.39.1.3 Chill and Package

9.40 Imitation Chicken in Aspic in 3- or 6-LB Oblong Cans

9.40.1 Procedure

9.40.1.1 Pack and Process

9.40.2 Suggested Process

9.41 Jellied Imitation Chicken Loaf

9.41.1 Procedure

9.41.1.1 Grind and Mix

9.41.1.2 Stuff and Cook

9.41.1.3 Chill and Package

9.42 Roast Beef Loaf using Non-fat Dry Milk

9.42.1 Procedure

9.43 Jellied Roast Beef Loaf

9.43.1 Procedure

9.44 Jellied Corned Beef Loaf

9.44.1 To Cook and Cure the Beef

9.45 Corned Beef Loaf using Non-Fat Dry Milk

9.45.1 Procedure

9.46 Jellied Barbecued Beef Loaf

9.46.1 Procedure

9.46.1.1 Stuff, Chill, and Package

9.47 Barbecue-Style Pork Loaf using Non-fat Dry Milk

9.47.1 Procedure

9.48 Canned Spreads

9.48.1 Deviled Ham Spread (Finest Quality)

9.48.2 Selection and Curing of Hams

9.48.3 Cook Hams

9.48.4 Grind and Mix

9.48.5 Re-Heat and Fill Cans

9.48.6 Suggested Process

9.49 Deviled Ham Spread (Commercial Grade)

9.49.1 Preparation of Meat

9.49.2 Grind and Mix

9.49.3 Re-Heat and Fill Cans

9.49.4 Suggested Process

9.50 Ham and Tongue Spread

9.50.1 Cure and Cook Tongues

9.50.2 Grind and Chop

9.50.3 Re-heat and Fill Cans

9.51 Canned Potted Meat (Buffet Spread)

9.51.1 Prepare Meats and By-Products

9.51.2 Grind and Chop

9.51.3 Re-Heat and Fill Cans

9.51.4 Suggested Process

9.52 Canned Liver Spread

9.52.1 Prepare Meat and By-Products

9.52.1.1 Pretreat Tripe

9.52.1.2 Soak and Leach Livers

9.52.1.3 Snouts, Jowls, and Pork Trimmings

9.52.2 Grind and Chop

9.52.3 Reheat and Fill Cans

9.52.4 Suggested Process

9.53 Canned Mock Chicken Spread

9.53.1 Prepare Meat and By-Products

9.53.1.1 Pretreat Tripe

9.53.1.2 Snouts and Pork

9.53.2 Grind and Chop

9.53.3 Reheat and Fill Cans

9.53.4 Suggested Process

9.54 Mettwurst Sausage Spread

9.54.1 Procedure

9.54.1.1 Grind

9.54.1.2 Cure

9.54.1.3 Regrind

9.54.1.4 Stuff

9.54.1.5 Ripen (Green Room)

9.54.1.6 Smoke

9.54.2 Fast Curing Method

9.55 Teewurst Sausage Spread

9.55.1 Procedure

9.56 Teewurst Sausage Spread (Fast Method)

9.57 Canned Corned Beef Products

9.57.1 Canned Corned Beef

9.57.2 Suggested Process

9.58 Canned Corned Beef Hash

9.58.1 Procedure

9.58.2 Suggested Process

9.59 Corned Beef Hash using Braised Meat

9.59.1 Procedure

9.59.2 Suggested Process

9.60 Corned Beef Hash using South American Canned
Corned Beef

9.60.1 Procedure

9.60.2 Suggested Process

9.61 Deviled Corned Beef (Hot Pack)

9.61.1 Procedure

9.61.1.1 Deviling Procedure

9.61.2 Suggested Process

9.62 Creamed Corned Beef (Hot Pack)

9.62.1 Procedure

9.62.2 Suggested Process

10. How to Launch a Profitable Meat business in India

10.1 Create a Perfect Business Plan

10.2 Manage Finances

10.3 How Can I Contact the Clients?

10.4 Space Required to Begin Meat Processing

10.5 Registration and Licence

10.6 List of Raw Materials for Meat Processing

10.7 Processing of Meat

10.8 List of the Machinery Needed for Meat Plant

10.9 Transportation

10.10 Packaging

10.11 Conclusion

11. Sausage Manufacturing Process

11.1 Types of Sausage

11.2 Sausage Production Processing

11.2.1 Selecting Ingredients

11.2.2 Grinding Meat Ingredients

11.2.3 Blending the Meat and Non-Meat Ingredients

11.2.4 Stuffing and Filling

11.2.5 Smoking

11.2.6 Packaging and Storage

12. Plant Layout Description-Sausage Manufacturing

12.1 Reception and Storage Area

12.2 Meat Preparation Area

12.3 Meat Grinding Area

12.4 Mixing Area

12.5 Emulsification Area

12.6 Stuffing Area

12.7 Linking and Hanging Area

12.8 Cooking/Smoking Area

12.9 Cooling Area

12.10 Packaging Area

12.11 Storage and Dispatch Area

12.12 Quality Control Lab

12.13 Waste Management Area

12.14 Utility and Support Areas

13. Miscellaneous Canned Meat Products

13.1 General Instruction to be Observed for Processing
Canned Items under Steam or under the Combination
of Steam and Water Pressure

13.1.1 General Instructions

13.1.2 Retort Procedure During Cooking and Chilling
Operations

13.1.2.1 Exceptions to the Above Rules

13.2 Brown Gravy (Retort Type)

13.2.1 Procedure

13.3 Brown Gravy

13.3.1 Procedure

13.3.2 Suggested Process

13.3.3 Suggested Uses

13.4 Brown Gravy with Sliced Beef (Semi-cold Pack)

13.4.1 Prepare Beef Slices

13.4.2 Prepare Gravy

13.4.3 Suggested Process

13.5 Bee and Gravy (Cold Pack) (70% Beef, 30% Gravy)

13.5.1 Procedure

13.5.2 Suggested Process

13.6 Beef and Gravy (Cold Pack)

13.6.1 Procedure

13.6.2 Suggested Process

13.7 Sliced Beef in Gravy (for 100-Gallon Batch)

13.7.1 Procedure

13.8 Swiss Steak in Gravy

13.8.1 Prepare Meat

13.8.2 Prepare Gravy

13.8.3 Fill and Close

13.8.4 Suggested Process

13.9 Beef Stew Canned with Pre-cooked Gravy or Cold
Gravy

13.9.1 Pre-Cooked Gravy Procedure

13.9.1.1 Pack and Process

13.9.2 Cold Gravy Procedure

13.9.2.1 To Make Cold Gravy

13.9.2.2 Mix and Process

13.9.3 Suggested Process for Either Type of Gravy

13.10 Beef Stew with Dehydrated Potatoes

13.10.1 Procedure

13.11 Southern-Style Brunswick Stew (Hot Pack)

13.11.1 Procedure

13.11.2 Suggested Process

13.12 Beef Stroganoff (Hot-Pack)

13.12.1 Prepare Meat

13.12.2 Prepare Gravy

13.12.3 Pack

13.12.4 Suggested Process

13.13 Georgia Hash (Hot Pack)

13.13.1 Procedure

13.13.2 Suggested Process

13.14 Georgia Hash (Cold Pack)

13.14.1 Procedure

13.14.2 Process

13.15 Hungarian-Style Beef and Vegetable Dinner
(Cold Pack)

13.15.1 Procedure

13.15.2 Suggested Process

13.15.3 For Pork and Vegetable Dinner

13.16 Hungarian-Style Goulash (Hot Pack)

13.16.1 Prepare Meat

13.16.2 Prepare Gravy

13.16.3 Fill and Close

13.16.4 Suggested Process

13.17 Hungarian Beef Goulash (Cold Pack)

13.17.1 Procedure

13.17.2 Suggested Process

13.18 Pork and Rice Creole Dinner

13.18.1 Procedure

13.18.2 Suggested Process

13.19 Lima Beans with Ham (Hot Pack)

13.19.1 Prepare Hams

13.19.2 Prepare Lima Beans

13.19.3 Make Gravy

13.19.4 Fill and Close

13.19.5 Suggested Process

13.20 Creamed Chipped Beef

13.20.1 Process

13.21 Creamed Chipped Beef (Hot Pack)

13.21.1 Procedure

13.21.2 Suggested Process

13.22 Stuffed Green Peppers in Tomato Sauce

13.22.1 Prepare Filling

13.22.2 Prepare Sauce

13.22.3 Assemble, Fill Cans, and Close

13.22.4 Suggested Process

13.23 Chop Suey with Vegetable and Beef or Pork

13.23.1 Procedure

13.23.2 Suggested Process

13.24 Smoked Ham with Raisin Sauce

13.24.1 Procedure

13.24.2 Suggested Process

13.25 Canned Ham Saled Spread

13.25.1 To Prepare Meat

13.25.2 To Prepare Dressing

13.25.3 Combine, Fill, and Process

13.26 Meat Balls in Tomato Sauce (Institutional Pack in
no. 10 Tins)

13.26.1 Prepare Meat Balls

13.26.2 Prepare Sauce

13.26.3 Fill, Close, and Process

13.26.4 Suggested Process

13.26.5 Chill

13.27 Meat Balls in Brown Gravy (Institutional Pack in
no. 10 Tins)

13.27.1 Prepare Meat Balls

13.27.2 Prepare Gravy

13.27.3 Fill, Close, Process, and Chill

13.28 Meat Balls in Spaghetti Sauce

13.28.1 Prepare Meat Balls

13.28.2 Prepare Sauce

13.28.3 Fill, Close, Process

13.28.4 Suggested Process

13.29 Spaghetti and Meat Balls in Tomato Sauce with Cheese

13.29.1 Prepare Meat Balls

13.29.2 Prepare Sauce

13.29.3 Prepare Spaghetti

13.29.4 Assemble and Pack

13.29.5 Suggested Process

13.30 Spaghetti Meat Sauce (Hot Pack)

13.30.1 Procedure

13.30.2 Suggested Process

13.31 Cocktail Meat Balls (Dry Pack)

13.31.1 Prepare Mixture

13.31.2 Fry or Broil

13.31.2.1 To Fry

13.31.2.2 To Broil

13.31.3 Drain, Pack, and Fill

13.31.4 Suggested Process

13.31.5 Chill

13.32 Beef and Macaroni in Cheese Sauce (Hot Pack)

13.32.1 Prepare Meat

13.32.2 Prepare Cheese Sauce

13.32.3 Prepare Macaroni

13.32.4 Pack

13.32.5 Suggested Process

13.33 Beef and Noodle Dinner

13.33.1 Prepare Meat

13.33.2 Prepare Egg Noodles

13.33.3 Prepare Gravy

13.33.4 Pack

13.33.5 Suggested Process

13.34 Pork and Beans in Tomato Sauce (Hot Pack)

13.34.1 Prepare Pork and Beans

13.34.2 Prepare Sauce

13.34.3 Fill Cans

13.34.4 Suggested Process

13.35 Ranch-Style Beans with Meat Balls

13.35.1 Prepare Beans

13.35.2 Prepare Meat Balls

13.35.3 Prepare Sauce

13.35.4 Pack and Process

13.35.5 Suggested Process

13.36 Chili with Beans with Textured Soy Flour

13.36.1 Procedure

13.37 Chili Con Carne with or without Beans

13.37.1 Procedure

13.37.1.1 Processing and Cooling

13.38 Plain Chili Con Carne (Hot Pack)

13.38.1 Procedure

13.38.2 Suggested Process

13.39 Chili Con Carne with Beans (Hot Pack)

13.39.1 Procedure

13.39.2 Suggested Process

13.40 Chili Con Carne with Beans (Cold Pack)

13.40.1 Procedure

13.40.2 Suggested Process

13.41 Chili Mak (Cold Pack)

13.41.1 Procedure

13.41.2 Suggested Process

13.42 Hot Dog Chili Sauce with Meat (Hot Pack)

13.42.1 Procedure

13.42.2 Suggested Process

13.43 Pizza Filler with Beef (Hot Pack)

13.43.1 Procedure

13.43.2 Suggested Process

13.44 Sloppy Joe with Textured Soy Flour

13.44.1 Procedure

13.45 Sloppy Joe (Cold Pack)

13.45.1 Procedure

13.45.2 Suggested Process

13.46 Ground Beef in Barbecue Sauce (Hot Pack)

13.46.1 Cook Meat

13.46.2 Make Sauce

13.46.3 Fill

13.46.4 Suggested Process

13.47 Ground Beef in Barbecue Sauce (Semicold Pack)

13.47.1 Procedure

13.47.2 Suggested Process

13.48 Sliced Beef in Barbecue Sauce (Hot Pack)

13.48.1 Prepare Meat

13.48.2 Prepare Sauce

13.48.3 Fill Cans

13.48.4 Suggested Process

13.49 Sliced Pork in Barbecue Sauce

13.49.1 To Prepare Meat

13.49.2 To Prepare Sauce

13.49.3 To Process

13.50 Barbecued Beef in Sauce (Hot Pack)

13.50.1 Barbecue the Beef

13.50.2 Prepare Sauce

13.50.3 Fill Cans and Close

13.50.4 Suggested Process

13.51 Barbecue Party Dip

13.51.1 Procedure

13.51.2 Suggested Process

13.52 Corn Meal Mush with Bacon

13.52.1 Procedure

13.52.2 Suggested Process

13.53 Philadelphia Scrapple

13.53.1 Procedure

13.53.2 Suggested Process

13.54 Mince Meat Pie Filling

13.54.1 Procedure

13.54.2 Fill and Process

13.55 Rum Flavouring for Mince Meat

13.56 Brandy Flavoring for Mince Meat

13.57 English-Style Pork Kidneys in Lemon Sauce

13.57.1 Procedure

13.57.2 Suggested Process

13.58 Canned Rabbit Meat

13.58.1 To Can the Meat

13.58.2 To Can Pieces

13.58.3 Process

13.59 Canned Frog Legs

13.60 Canned Ham and Eggs

13.60.1 Procedure

13.60.2 Suggested Process

13.61 Canned Brains with Gravy

13.61.1 Procedure

13.62 Canned Beef Tripe

13.62.1 Selection of Tripe

13.62.2 Treatment Prior to Canning

13.62.3 Fill Cans

13.62.4 Suggested Process

14. Standards and Quality Control Measures for Meat
and Meat Products

14.1 Total Viable Counts

14.2 Coliforms

14.3 Enterococci

14.4 Other Indicators

14.5 Standards in Meat Industry

14.6 Hazard Analysis Critical Control Point (HACCP) System

14.7 ISO-9000 Standards

15. Plant Layout Description-Meat Processing

15.1 Reception Area

15.2 Slaughter Area

15.3 Primary Processing Area

15.4 Secondary Processing Area

15.5 Further Processing Area

15.6 Packaging Area

15.7 Cold Storage

15.8 Dispatch and Loading Area

15.9 By-Product Processing Area

15.10 Waste Treatment Area

15.11 Quality Control and Laboratory

15.12 Ancillary Areas

16. Soups, Gravies, and Sauces (Including Mixes)

16.1 Making Stocks, Extract, and Mixes

16.2 Beef Soup Stock

16.2.1 Beef Stock with Vegetables Added

16.3 Chicken Soup Stock

16.4 Beef Extract

16.5 Manufacture of Dry Soups and Gravy Mixes

16.5.1 General Tips

16.5.2 Small-Scale Production

16.5.3 Large-Scale Production

16.6 Soups

16.7 Canned Beef Consomme

16.7.1 Procedure

16.7.2 Fill

16.7.3 Suggested Process

16.8 Canned Jellied Beef Consomme

16.8.1 Suggested Process

16.9 Spanish Bean Soup (Single Strength)

16.9.1 Procedure

16.9.2 Suggested Process

16.10 Frozen Gazpacho

16.10.1 Procedure

16.11 Canned Chicken Broth

16.11.1 Procedure

16.11.2 Suggested Process

16.12 Chicken-Flavoured Soup with Textured Vegetable
Protein

16.12.1 Procedure

16.13 Canned Chicken Gumbo Soup

16.13.1 Procedure

16.13.2 Suggested Process

16.14 Condensed Beef Bouillon or Broth

16.14.1 Procedure

16.14.2 Suggested Process

16.15 Condensed Beef Bouillon or Broth with Rice

16.15.1 Suggested Process

16.16 Canned Condensed Chicken Broth

16.16.1 Procedure

16.16.2 Suggested Process

16.17 Canned Condensed Chicken and Noodle Soup

16.17.1 Suggested Process

16.18 Canned Condensed Chicken Broth with Rice

16.18.1 Suggested Process

16.19 Condensed Beef and Noodle Soup

16.19.1 Prepare Beef and Noodles

16.19.2 Prepare Base

16.19.3 Fill

16.19.4 Suggested Process

16.20 Canned Condensed Beef Soup with Vegetables and
Barley

16.20.1 Prepare Base

16.21 Prepare Vegetables and Meat

16.21.1 Fill

16.21.2 Suggested Process

16.22 Condensed Cream of Chicken Soup

16.22.1 Procedure

16.22.2 Suggested Process

16.23 Canned Condensed Cream of Chicken Soup

16.23.1 Procedure

16.23.2 Suggested Process

16.24 Canned Condensed Chicken Vegetable Soup

16.24.1 Prepare Meat and Vegetables

16.24.2 Prepare Soup

16.24.3 Fill

16.24.4 Suggested Process

16.25 Condensed Old-Fashioned Vegetable Soup

16.25.1 Prepare Vegetable-Macaroni Mixture

16.25.2 Prepare Soup Base

16.25.3 Fill

16.25.4 Suggested Process

16.26 Canned Condensed Pea Soup

16.26.1 Procedure

16.26.2 Suggested Process

16.27 Canned Condensed Lentil Soup

16.27.1 Suggested Process

16.28 Canned Condensed Cream of Celery Soup

16.28.1 Procedure

16.28.2 Suggested Process

16.29 Canned Condensed Cream of Asparagus Soup

16.29.1 Suggested Process

16.30 Canned Condensed Cream of Spinach Soup

16.30.1 Procedure

16.30.2 Suggested Process

16.31 Canned Condensed Onion Soup

16.31.1 Procedure

16.31.2 Suggested Process

16.32 Canned Condensed Mulligatawny Soup

16.32.1 Procedure

16.32.2 Suggested Process

16.33 Canned Condensed Oxtail Soup

16.33.1 Procedure

16.33.2 Suggested Process

16.34 Canned Condensed Mock Turtle Soup

16.34.1 Procedure

16.34.2 Suggested Process

16.35 Green Turtle Soup

16.35.1 Procedure

16.35.2 Suggested Process

16.36 Snapping Turtle Soup

16.36.1 Procedure

16.36.2 Suggested Process

16.37 Beef-Flavour Soup and Gravy Base Mix

16.37.1 Procedure

16.37.2 To Use

16.38 Beef-Type Broth Mix (Low Sodium)

16.38.1 Procedure

16.38.2 To Use

16.39 Beef Broth Base Mix (Paste from)

16.39.1 Procedure

16.39.2 Recommended Use

16.40 Beef Soup Mix

16.40.1 Procedure

16.40.2 To Reconstitute

16.41 Jellied Beef Consomme Base Mix

16.41.1 Procedure

16.41.2 Recommended Use

16.42 Beef Noodle Soup Base Mix

16.42.1 Procedure

16.42.2 To Use

16.43 Beef Noodle Soup Mix

16.43.1 Procedure

16.43.2 To Use

16.44 Chicken-Type Broth Mix (Low Sodium)

16.44.1 Procedure

16.44.2 To Use

16.45 Clear Chicken Soup Base Mix

16.45.1 Procedure

16.45.2 Recommended Use

16.46 Jellied Chicken Soup Base Mix

16.46.1 Recommended Use

16.47 Soup Dehydrated, Chicken (Type II with Noodles)

16.48 Chicken Noodle Soup Mix

16.48.1 Procedure

16.48.2 To Rehydrate

16.49 Cream of Chicken Soup Base Mix

16.49.1 Procedure

16.49.2 To Use

16.50 Cream of Chicken Soup Mix

16.50.1 Procedure

16.50.2 To Rehydrate

16.51 Chicken Noodle Soup Mix (Dry Style)

16.51.1 Procedure

16.51.2 To Rehydrate

16.52 Chicken Noodle Soup Mix (Paste Style)

16.52.1 Procedure

16.52.2 To Rehydrate

16.53 Chicken-Flavoured Soup Base Mix

16.53.1 Procedure

16.54 Cream of Mushroom Soup Mix

16.54.1 Procedure

16.54.2 To Use

16.55 Instant Onion Soup Mix

16.55.1 Procedure

16.55.2 To Use

16.56 Oxtail Soup Mix

16.56.1 Procedure

16.56.2 To Reconstitute

16.57 Mulligatawny Soup Mix

16.57.1 Procedure

16.57.2 To Reconstitute

16.58 Mock Turtle Soup Mix

16.58.1 Procedure

16.58.2 To Reconstitute

16.59 Beet Soup Mix (Borscht)

16.59.1 Procedure

16.59.2 Recommended Use

16.60 Gravy for Frozen Pot Pies

16.60.1 Chicken Pies

16.60.2 For Turkey Pies

16.60.3 For Tuna Pies

16.61 Frozen Extender for Roast Chicken or Turkey Gravy

16.61.1 Procedure

16.61.2 To Use

16.62 Frozen Giblet Gravy

16.62.1 Prepare Giblets

16.62.2 Prepare Gravy

16.62.3 To Use

16.63 Dry Mix Soup and Gravy Base Beef

16.64 Au Jus Gravy Mix

16.64.1 Procedure

16.64.2 To Use

16.65 Gravy Mix for Keep Pot Roast

16.65.1 Procedure

16.65.2 To Use

16.66 Brown Gravy Mix

16.66.1 Procedure

16.66.2 To Use

16.67 Brown Gravy Mix (Dry)

16.67.1 Procedure

16.67.2 To Use

16.68 Chicken Gravy Mix (Dry)

16.68.1 Procedure

16.68.2 To Use

16.69 Chicken-Flavoured Gravy Mix (Cook-up Type)

16.69.1 Procedure

16.69.2 To Prepare Gravy

16.70 Chicken-Flavored Gravy Mix

16.70.1 Procedure

16.70.2 To Use

16.71 Turkey-Flavored Instant Gravy Mix

16.71.1 Procedure

16.71.2 To Use

16.72 Mushroom Gravy Mix

16.72.1 Procedure

16.72.2 To Use

16.73 Ham-Style Gravy Mix

16.73.1 Procedure

16.73.2 To Use

16.74 Sauces

16.75 Bordelaise Sauce for Freezing

16.75.1 Procedure

16.76 Bottled Meat Sauce

16.76.1 Procedure

16.77 Frozen Sauce a La Barbara with Ham-Like Textured Vegetable Protein Dice

16.77.1 Procedure

16.78 Marinara Sauce Base Mix

16.78.1 Procedure

16.78.2 To Use

16.79 Barbecue Sauce

16.79.1 Procedure

16.80 Barbecue Sauce Mix

16.80.1 Procedure

16.81 Barbecue Sauce Mix

16.81.1 Procedure

16.81.2 To Use

16.82 Oil Spice for Barbecue Sauce

16.83 Ground Beef in Barbecue Sauce (Hot Pack)

16.83.1 Cook Meat

16.83.2 Make Sauce

16.83.3 Fill

16.83.4 Suggested Process

16.84 Ground Beef in Barbecue Sauce (Semicold Pack)

16.84.1 Procedure

16.84.2 Suggested Process

16.85 Barbecue Sauce Prepared with Peanut Flour

16.85.1 Procedure

16.86 Barbecue Sauce

16.86.1 Processing Pointers

16.87 Canned Sweet Barbecue Sauce (Can be Used with
Relish and/or Chutney)

16.87.1 Procedure

16.88 Canned Barbecue Sauce

16.88.1 Procedure

17. Meat and Poultry Products Packaging

17.1 Importance of Meat Packaging

17.2 Packaging of Fresh Meat

17.2.1 Packaging Requirements

17.2.2 Packaging Materials and Techniques

17.3 Packaging of Frozen Meat

17.3.1 Packaging Requirements

17.3.2 Packaging Materials

17.4 Packaging of Cured Meat

17.4.1 Packaging Requirements

17.4.2 Packaging Materials

17.5 Packaging of Thermo-Processed / Cooked Meat

17.6 Packaging of Dehydrated Meat

17.7 Packaging of Meat Products

17.7.1 Packaging Materials

17.8 Packaging of Poultry

17.8.1 Packaging Materials

17.9 Modern Trends in Meat and Poultry Packaging

17.9.1 Retortable Flexible Pouch

17.9.2 Roast-in-Bags

17.9.3 Microwave Packages

17.9.4 Cryovac Packages

18. Cold Chain Management in Meat Storage, Distribution and Retail

18.1 Meat Spoilage

18.2 Meat Supply Cold Chain Management

18.2.1 Cold Chain in Slaughterhouse

18.2.1.1 Air Chilling

18.2.1.2 Immersion Chilling

18.2.1.3 Spray Chilling

18.2.1.4 Vacuum Chilling

18.2.2 Cold Chain in Meat Distribution

18.2.3 Cold Chain in Meat Retail

18.3 Available Options in Meat Supply Cold Chain Management

18.3.1 Chilled and Frozen Storage Combinations

18.3.2 Superchilling

18.3.3 Ionizing Radiation

18.3.4 Biopreservation

18.3.5 High Hydrostatic Pressure (HHP)

18.3.6 Active Packaging

18.3.6.1 Antimicrobial Active Packaging

18.3.6.2 Antioxidant Active Packaging

18.6.6.3 Carbon-Dioxide Emitting/Generating
Packaging

18.3.7 Wireless Sensors

19. BIS Standards

20. ISO Standards

21. Factory Layout and Process Flow Chart & Diagram

22. Photographs of Plant and Machinery with Suppliers Contact Details

• Meat Dicer

• Meat Mixer and Grinder

• Brine Injector-Tenderiser

• Frozen Meat Block Cutter

• Table Band Saw

• Meat Ball Forming Machine

• Blast Chiller Refrigerator

• Vacuum Meat Tumbler

• Meat Mincer

• Vacuum Meat Bowl Cutter for Sausage or Can Food

• Meat Tenderizer

• Vacuum Filler

• Sausage Peeler

• Meat Mixer

• Sausage Cooking Vat

• Double Chamber Vacuum Packaging Machine

• Semi-Automatic Tray Sealer

• Smoke Chamber

• Sausage Clipping Machine

• Automatic Thermoforming Packing Machine

• Sausage Stuffer / Filler

• Automatic Digital Meat Flattening Machine

• Air Chiller

• Can Seamer

Preservation and Maintenance of Eggs

A freshly laid egg can be assumed to have a highest quality. Since egg is full of essential nutrients, deteriorative changes soon start taking place which may pose a danger to the excellent sensory attributes of this nourishing and satisfying food item. Cleanliness and soundness of shell is the first step to assure the quality of egg to the consumers. The shell quality deficiencies mostly relate to the production practices adopted at the farm. Proper handling of eggs can delay the decline in the quality. Following precautions should be taken during handling of eggs:

Eggs should be collected 3 to 4 times per day. This will result in less dirty eggs and fewer breakages.
After collection, eggs should be shifted to holding room maintained at a temperature of about 15Â°C and 70 to 80% RH atleast for 12 hours.
Eggs should be properly packed in filler flats with broad end up. Bulk packing should be done in fibre board cartons.
Eggs should be rapidly moved through the marketing channel so as to reduce the period between production and consumption.

All preservation methods for shell eggs have been designed to retard one or more of the following physico-chemical alterations which lower the quality of egg as it ages:

As the surface of egg dries, the keratin cuticle shrinks and size of shell pores increases rendering it easier for gases and micro-organisms to pass in and out of the shell.
As the warm egg cools down, the egg contents also contract, resulting in the formation of air cell.
The breakdown of carbonic acid causing loss of carbon dioxide from the albumen is rapid during the first few hours after an egg is laid. The alkaline pH acts on the mucin fibres to disturb the thick gel of albumen making it thin or watery.
As the egg ages, water migrates from the albumen to the yolk which may overstretch, weaken or even rupture the vitelline membrane.

Following preservation methods are employed to maintain the quality of shell eggs:

EGG CLEANING

Earlier, it was a general practice to dry-clean dirty egg shells by abrasive mounting on a mechanical wheel. This practice has now become obsolete because it weakens the shell. These days washing in warm water containing a detergent sanitizer is an effective way of cleaning the eggs with dirty shells. A temperature difference of 10-15Â°C between eggs and wash water is ideal, otherwise there may be problem of crack shells. Besides, eggs should not be immersed in warm water for more than 3-4 minutes. After washing, the eggs should be dried promptly. Wash water should be changed after washing every five to six baskets of eggs. It should be emphasised that only dirty eggs are subjected to washing. It not only reduces the microbial load on the egg shell surface but also improves the appearance and consumer appeal.

OIL TREATMENT

Oil coating spray of eggs has become very popular for short term storage of this commodity. Coating oil forms a thin film on the surface of the shell sealing the pores. It should be done as early as possible, preferably within first few hours after laying of eggs because loss of CO2 is more during this period and evaporation of moisture is also more during the first few days. Egg coating oil should be colourless, odourless and conform to food grade. Coating is done by dipping the eggs in the groundnut oil whereas for oil spray, the eggs are arranged in the filler flats with their broad end up. If the eggs need washing, oil coating should be done after washing. It is important to drain out excess oil before packaging. The temperature of oil should be in range of 15 to 30Â°C for ideal results. Oil treatment safeguards the quality of albumen for atleast 7 days because it effectively seals the shell pores.

COLD STORAGE

This method of preservation is suitable for long term storage of clean eggs in the main laying season and abundant availability. The temperature of cold store is maintained at 0Â°C (32Â°F) and relative humidity between 80 to 85 per cent. An anteroom with intermediate temperature is generally provided to check condensation of water vapour on the eggs during removal. Use of new egg packing trays are advised for cold storage. Like all other animal products, eggs also pick up strong odour, so the same cold store cannot be used for storing onion, garlic or any other commodity with strong odour. The quality of shell eggs can be maintained for about 6 months in a cold storage. Oil coating of eggs prior to cold storage can further enhance their keeping quality. Such eggs could keep well at 14oC and 90% RH for a period ot 8 months.

THERMO-STABILISATION

This preservation method involves stabilisation of albumen quality by holding the eggs in an oil bath maintained at 55Â°C for 15 minutes or 58oC for 10 minutes. This process brings about coagulation of thin albumen just below the shell membranes, thereby blocking the passage of air and moisture. In addition, oil coating of shell pores also takes place. Thus keeping quality of eggs is maintained for sometimes and thinning of egg white is retarded. Alternatively, eggs are immersed in hot water at 71Â°C for 2 to 3 seconds. In this flash heat treatment, bacteria present on the surface of the shell are destroyed and a thin film of albumen just below the shell membrane is coagulated sealing the egg shell from inside.

IMMERSION IN LIQUIDS

Under rural conditions, lime-water or water-glass immersion are most useful. In lime-water treatment, a litre of boiling water is added to 1 kg of quick lime and allowed to cool. Now 5 litres of water and 250 g of table salt are added to it. The solution is strained through a fine cloth when the mixture settles down. Eggs are dipped in the clear fluid overnight and then dried at room temperature. In this process, an additional thin film of calcium carbonate is deposited on the egg shell and seals the pores. Such eggs can be stored for a month at ambient temperature. In water-glass treatment, one part of sodium silicate is mixed in 10 parts of water and eggs are dipped overnight. In this process, a thin precipitate of silica is deposited on the egg shell and partially seals the pores.

It is clear from the above discussion that eggs should be collected frequently, held initially at low temperature and then a suitable preservation method be employed to maintain its keeping quality for anticipated consumer acceptance.

Assumptions for Profitability workings	Plant Economics
Production Schedule
Land & Building Factory Land & Building Site Development Expenses
Plant & Machinery Indigenous Machineries Other Machineries (Miscellaneous, Laboratory etc.)
Other Fixed Assets Furniture & Fixtures Pre-operative and Preliminary Expenses Technical Knowhow Provision of Contingencies
Working Capital Requirement Per Month Raw Material Packing Material Lab & ETP Chemical Cost Consumable Store
Overheads Required Per Month And Per Annum Utilities & Overheads (Power, Water and Fuel Expenses etc.) Royalty and Other Charges Selling and Distribution Expenses
Salary and Wages	Turnover Per Annum
Share Capital Equity Capital Preference Share Capital
Annexure 1:: Cost of Project and Means of Finance
Annexure 2:: Profitability and Net Cash Accruals Revenue/Income/Realisation Expenses/Cost of Products/Services/Items Gross Profit Financial Charges Total Cost of Sales Net Profit After Taxes Net Cash Accruals
Annexure 3 :: Assessment of Working Capital requirements Current Assets Gross Working. Capital Current Liabilities Net Working Capital Working Note for Calculation of Work-in-process
Annexure 4 :: Sources and Disposition of Funds
Annexure 5 :: Projected Balance Sheets ROI (Average of Fixed Assets) RONW (Average of Share Capital) ROI (Average of Total Assets)
Annexure 6 :: Profitability ratios D.S.C.R Earnings Per Share (EPS) Debt Equity Ratio
Annexure 7 :: Break-Even Analysis Variable Cost & Expenses Semi-Var./Semi-Fixed Exp. Profit Volume Ratio (PVR) Fixed Expenses / Cost B.E.P
Annexure 8 to 11:: Sensitivity Analysis-Price/Volume Resultant N.P.B.T Resultant D.S.C.R Resultant PV Ratio Resultant DER Resultant ROI Resultant BEP
Annexure 12 :: Shareholding Pattern and Stake Status Equity Capital Preference Share Capital
Annexure 13 :: Quantitative Details-Output/Sales/Stocks Determined Capacity P.A of Products/Services Achievable Efficiency/Yield % of Products/Services/Items Net Usable Load/Capacity of Products/Services/Items Expected Sales/ Revenue/ Income of Products/ Services/ Items
Annexure 14 :: Product wise domestic Sales Realisation	Annexure 15 :: Total Raw Material Cost
Annexure 16 :: Raw Material Cost per unit	Annexure 17 :: Total Lab & ETP Chemical Cost
Annexure 18 :: Consumables, Store etc.,	Annexure 19 :: Packing Material Cost
Annexure 20 :: Packing Material Cost Per Unit	Annexure 21 :: Employees Expenses
Annexure 22 :: Fuel Expenses	Annexure 23 :: Power/Electricity Expenses
Annexure 24 :: Royalty & Other Charges	Annexure 25 :: Repairs & Maintenance Exp.
Annexure 26 :: Other Mfg. Expenses	Annexure 27 :: Administration Expenses
Annexure 28 :: Selling Expenses	Annexure 29 :: Depreciation Charges – as per Books (Total)
Annexure 30 :: Depreciation Charges – as per Books (P & M)	Annexure 31 :: Depreciation Charges - As per IT Act WDV (Total)
Annexure 32 :: Depreciation Charges - As per IT Act WDV (P & M)	Annexure 33 :: Interest and Repayment - Term Loans
Annexure 34 :: Tax on Profits	Annexure 35 ::Projected Pay-Back Period And IRR

Preservation of Meat and Poultry Products (Preservation Techniques, Luncheon Meats, Meat Loaves, Meat Spreads, Canned Meat Products, Maintenance of Eggs, Soups, Gravies, Sauces, Sausage with Machinery, Equipment Details & Factory Layout) ( New Arrival ) ( ) ( ) ( ) ( )

Preservation and Maintenance of Eggs

EGG CLEANING

OIL TREATMENT

COLD STORAGE

THERMO-STABILISATION

IMMERSION IN LIQUIDS

RELATED PRODUCTS

ABOUT NPCS

And before diversifying/venturing into any product, wish to study the following aspects of the identified product:

Reasons for buying the report:

The report contains all the data which will help an entrepreneur find answers to questions like:

Our Approach:

Introduction

Market Study and Assessment

Raw Material

Personnel (Manpower) Requirements

Plant and Machinery

Manufacturing Process and Formulations

Infrastructure and Utilities

Project at a Glance

Assumptions for Profitability workings

Plant Economics

Production Schedule

Land & Building

Plant & Machinery

Other Fixed Assets

Working Capital Requirement Per Month

Overheads Required Per Month And Per Annum

Salary and Wages

Turnover Per Annum

Share Capital

Annexure 1:: Cost of Project and Means of Finance

Annexure 2:: Profitability and Net Cash Accruals

Annexure 3 :: Assessment of Working Capital requirements

Annexure 4 :: Sources and Disposition of Funds

Annexure 5 :: Projected Balance Sheets

Annexure 6 :: Profitability ratios

Annexure 7 :: Break-Even Analysis

Annexure 8 to 11:: Sensitivity Analysis-Price/Volume

Annexure 12 :: Shareholding Pattern and Stake Status

Annexure 13 :: Quantitative Details-Output/Sales/Stocks

Annexure 14 :: Product wise domestic Sales Realisation

Annexure 15 :: Total Raw Material Cost

Annexure 16 :: Raw Material Cost per unit

Annexure 17 :: Total Lab & ETP Chemical Cost

Annexure 18 :: Consumables, Store etc.,

Annexure 19 :: Packing Material Cost

Annexure 20 :: Packing Material Cost Per Unit

Annexure 21 :: Employees Expenses

Annexure 22 :: Fuel Expenses

Annexure 23 :: Power/Electricity Expenses

Annexure 24 :: Royalty & Other Charges

Annexure 25 :: Repairs & Maintenance Exp.

Annexure 26 :: Other Mfg. Expenses

Annexure 27 :: Administration Expenses

Annexure 28 :: Selling Expenses

Annexure 29 :: Depreciation Charges – as per Books (Total)

Annexure 30 :: Depreciation Charges – as per Books (P & M)

Annexure 31 :: Depreciation Charges - As per IT Act WDV (Total)

Annexure 32 :: Depreciation Charges - As per IT Act WDV (P & M)

Annexure 33 :: Interest and Repayment - Term Loans

Annexure 34 :: Tax on Profits

Annexure 35 ::Projected Pay-Back Period And IRR

Preservation of Meat and Poultry Products (Preservation Techniques, Luncheon Meats, Meat Loaves, Meat Spreads, Canned Meat Products, Maintenance of Eggs, Soups, Gravies, Sauces, Sausage with Machinery, Equipment Details & Factory Layout) ( New Arrival )