Quality characteristics and shelf life of cured and smoked culled broiler chicken

Abstract

A study on curing and smoking of25 heavy culled broiler birds was carried out by 2 different curing techniques, viz. dry cure and pickle cure. Shelf life studies of these samples under room temperature (25 ± 1°C) and refrigeration temperature (4 ± 1°C) was conducted by studying the physico-chemical parameters (pHt tyrosine value and thio-barbituric acid reacting substance number). Proximate composition (total moisturet total protein and ether extractives), sodium chloride and nitrite content ofthe fresh, cured and smoked samples were determined. Processing yield of the samples under 2 different curing techniques was recorded. Shelf life study of the samples revealed that pickle cure technique was better among the 2 methods involved in terms of physico-chemical parameters and processing yield. Cured and smoked chicken can be stored up to 7 days at room temperature and upto 30 days at refrigeration temperature.