Aim: An attempt was made to
develop a desirable meat pickle from the less tender and low demand spent
chicken meat with the prime objective of its better marketability and wider
acceptability amongst the non-vegetarian masses.
Materials and Methods:
Lean of culled spent meat was marinated for overnight and then pressure cooked
and fried with spices and condiments to prepare a shelf stable meat pickle.
Proximate composition, pH, TBA Values, Total viable plate count, Counts for
yeast and moulds and sensory quality of the pickles were studied as per standard
procedure.
Results: The mean per cent moisture, crude protein, ether
extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and
3.35±0.17 respectively. The product pH and the yeast and mould counts though did
not differ significantly amongst the storage periods, yet there were significant
differences (p<0.01) in TBA and total viable plate count amongst the storage
periods. Organoleptic studies with score card method recorded a progressive
decrease in the mean panel scores along with the increased storage periods.
Conclusion: The spent chicken meat pickle was found to be acceptable for
consumption up-to 90 days of storage at room temperature.
Keywords: spent
chicken, pickle, quality attributes
