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
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.
chicken, pickle, quality attributes