Design and construction of a two stage meat roaster.

Abstract

Meat is basic portion of Sound and all round balanced diet due. to its nutritional richness. Meat is a valuable wellspring of high natural quality protein and also other B complex vitamins zinc, selenium, iron, vitamin B12 and phosphorus. Offal meats like liver are also vital sources of vitamin A and folic acid. it is mainly derived from domestic animals and poultry such as chicken's chickens, sheep, pigs and cattle. The quality of meat products processed by the existing method -mainly used by street venders is found to be not good due to difficulties in maintaining the variations of temperature, which results in products with bloodstains at the Core of the roasted meats. This result in meat contamination by microorganisms due to failure to denature them. Roasting is one of the cooking methods that uses dry heat in which hot air envelops the food cooking it evenly on all sides with temperatures at least 1500C from an open frame, oven or other heat source. This process can enhance flavor through caramelization and milliard browning on the surface of the food The objective was to design and fabricate a machine that first steams meat to reach the denaturing temperature (700C) of microorganisms at the core of the meat cubes and then dry roasting follows to attain that flavor and the browning of the roasted surface. The performance of the prototype was done mainly by analyzing the quality of cook by use of water solubility index and water solubility index and also determining the microbial safety. After testing the quality of the cook, it was found that WAI was 6.8% which was good according to standards and WSI was 3g per 10g of the finished products. Design and construction of the various components of the maize huller was carried out by analyzing forces them so that components don’t fail during operation. Force analysis led to selection of proper materials to withstand the forces to avoid failure. Engineering drawings of the various components of the roaster were designed and drawn before the various components were constructed. Then machine assembly was done last according to the engineering drawings and the performance of the machine was tested, the economic evaluation of the prototype was carried out using profitability index and it was found to be 20% which high In summary, this prototype development of this two stage meat roaster, if implemented, will provide a great remedy to the challenges faced during local roasting processes of meat in various parts of Uganda.