Animal ORIGIN food

FOURTH SEMESTER INTERNSHIP

PROJECT

SUN TASTE DRY MEAT

FOOD PRODUCTS

SUBMITTED BY: CARLOSE K SAJI

PZAVBVI009
SUN TASTE DRY MEAT FOOD PRODUCTS

ST. JUDE INDUSTRIES

SUN TASTE PILPALLY, WAYANAD
KERALA, INDIA – 673579
MOBILE: 9846216637
E-MAIL: kcsunny64@gmail.com
DRY MEAT
INTRODUCTION
From the 21st of June 2023 to the 30th of June 2023, I had the privilege to
undertake a comprehensive project as part of my 4th-semester internship at Sun
Taste Dry Meat Food Products. This project aimed to dive into various faces of the
company's operations, focusing particularly on optimizing processes and
enhancing product quality within the dry meat food segment.

The decision to select Sun Taste Company was driven by the recent surge in
demand for dry meat products within the market. Recognizing the burgeoning
opportunity in this sector.
COMPANY PROFILE:

Company type: Private Company

Industry: Diary
Founded: 2019
Area served: Kerala
Product: Dry meat
Owner: Sunny K C
THE PLANT AT A GLANCE

The average procurement is about 30-50kg/day

Number or dryers:

Industry: Diary
Founded: 2019
Area served: Kerala
Product: Dry meat
Owner: Sunny K C
VARIOUS DEPARTMENTS IN PLANT

PURCHASNG DEPARTMENT
Quality Control
Maintenance
Waste management
Logistics/Warehouse
Sales and Marketing
FUNDAMENTAL KNOWLEDGE OF MEAT
Meat is primarily composed of water, protein, fat, and various vitamins and
minerals. The protein content is high and provides essential amino acids
necessary for bodily functions. The fat content varies depending on the cut
and type of meat.

It's important to note that the nutritional composition of meat can also be
influenced by factors such as the animal's diet, breeding, and processing
methods. Additionally, cooking methods can affect the final nutritional profile
of meat, as some nutrients may be lost or altered during cooking.
COMPOSITION OF MEAT

Water: Typically makes up the majority of meat, ranging from about 50% to
75% of the total weight, depending on factors such as species, age, and cut.

Protein: Meat is an excellent source of protein, which contributes to muscle

growth and repair. Proteins in meat are made up of amino acids, and the
protein content can range from about 15% to 25% of the total weight.
COMPOSITION OF MEAT

Fat: Fat content varies widely depending on the type of meat and the
specific cut. Fatty cuts such as ribs or certain sections of beef can have higher
fat content, while lean cuts like chicken breast or turkey breast contain less
fat. The fat content typically ranges from about 5% to 30%.

Other nutrients: Meat also contains various vitamins and minerals such
as iron, zinc, vitamin B12, and others, though the exact amounts can vary.
These nutrients are essential for overall health and bodily functions.
DRY MEAT

Dry meat typically refers to meat that has

been dehydrated or dried to remove
moisture content, leading to a preserved
product with a longer shelf life.

Dry meat is prized for its concentrated flavor

and extended shelf life, making it a popular
choice for snacks, emergency rations, and
preservation in regions where refrigeration is
limited. However, it's essential to ensure that
the meat is properly dried and stored to
prevent spoilage or contamination.
DRY MEAT PROCESSING
Cleaning

Beating

Preservatives Addition

Drying

Cooling
DRY MEAT PROCESSING
Quality Control

Packaging

Labeling

Storage

Distribution

Consumption
DRYING METHOD
CABINET DRYER - A cabinet dryer is a
common type of equipment used in
meat drying processes. Cabinet
dryers offer advantages such as
controlled drying conditions,
efficient use of space, and ease of
operation, making them popular for
small to medium-scale meat drying
operations. However, it's essential to
follow proper sanitation and safety
protocols to prevent contamination
and ensure the production of safe
and high-quality dried meat
products. The temperature and time
required to dry meat in a cabinet
dryer depend on several factors,
including the type of meat, its
thickness, the desired moisture
content, and the specific drying
conditions.
Temperature:
The temperature range for
drying meat in a cabinet
dryer typically falls between
130°F (54°C) and 160°F
(71°C). This temperature
range is sufficient to remove
moisture from the meat
while minimizing the risk of
overcooking or denaturing
proteins. However, it's
essential to ensure that the
temperature remains
consistent throughout the
drying process to achieve
uniform drying.
Time:
The drying time can vary significantly depending on
factors such as the type of meat, its initial moisture
content, and the thickness of the slices. In general, it
can take anywhere from several hours to a day or more
to fully dry meat in a cabinet dryer. Thinner slices will
dry more quickly than thicker ones. It's essential to
monitor the drying progress regularly and adjust
the drying time as needed to achieve the desired level
of moisture removal.
Monitoring:
Throughout the drying process, it's crucial to monitor
the temperature, humidity, and condition of the meat
regularly. This can be done using built-in temperature
and humidity sensors or by using external monitoring
devices. Adjustments may need to be made to the
temperature or airflow settings to ensure that the meat
dries evenly and reaches the desired moisture content.
QUALITY CHECKING
Visual Inspection: Visual examination is performed to assess the appearance of
the dry meat, including color, texture, and overall appearance. Any signs
of discoloration, mold growth, or other abnormalities are noted.

Texture Analysis: Texture analysis involves assessing the firmness, chewiness,

and overall texture of the dry meat. Instruments such as texture analyzers are
used to measure parameters like hardness, cohesiveness, and springiness.
QUALITY CHECKING
Sensory Evaluation: Sensory evaluation involves trained panelists
or consumers assessing the aroma, flavor, and overall sensory attributes of
the dry meat through tasting sessions. This helps determine if the product
meets consumer preferences and expectations.

Shelf-Life Testing: Shelf-life testing involves storing the dry

meat under controlled conditions for a specified period and periodically
evaluating its quality over time. This helps determine the product's shelf life
and storage requirements.
PACKING AND LABELLING
HIGH DENSITY PLASTIC IS USED FOR PACKING.

250G IS THE ONLY SIZE MANUFACTURED.

CUSTOM ORDER ARE PACKED SEPARATELY.

STICKER IS THEN STICK TO THE PACKET WHICH MENTIONS ACCURATE

INFORMATION OF THE PRODUCT.
STORAGE
THE FINAL PRODUCT IS THEN STORED IN ROOM TEMPERATURE.