RESEARCH ARTICLES

STORAGE STUDIES ON TENDERIZED CHICKEN MEAT PICKLE
M. Murugan, K. Narayankutty and A.K.K. Unni

Journal of Veterinary and Animal Sciences.2002. 33:46-51.

Open Access

Copyright: © 2002 M. Murugan et.al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Abstract


A study was carried out to examine the feasibility of preparing chicken pickle using tenderized and untenderized boned spent hen meat and its shelf life. Analysis of proximate principles was conducted at weekly intervals and it was observed that during storage the moisture content got reduced and the protein, fat and total ash got increased. As the storage period increased, 2-thiobarbituric acid number and total bacterial count increased significantly. In organoleptic evaluation, treatment group had numerically higher tenderness values than control during all periods of storage. It was concluded that highly acceptable, nutritious, economic and microbiologically safe ready -to- cook chicken meat pickle could be prepared using tenderized and untenderized spent hen meat and could be stored for 64 days at ambient temperature.