RETORT PROCESSED CHICKEN CURRY FROM BROILER AND DESI CHICKEN MEAT

P. Nalini; Robinson J.J Abraham; V. Appa Rao; R. Narendra Babu

doi:10.56093/ijvasr.v50i4.127585

Authors

P. Nalini Assistant Professor, Mecheri Sheep Research Station, Pottaneri, TANUVAS
Robinson J.J Abraham Former Professor and Head, Department of Livestock Products Technology – Meat Science, Madras Veterinary College, TANUVAS
V. Appa Rao Dean, College of Food and Dairy Technology, Koduveli, TANUVAS
R. Narendra Babu Professor and Head, Department of Livestock Products Technology – Meat Science, Madras Veterinary College, TANUVAS

https://doi.org/10.56093/ijvasr.v50i4.127585

Keywords:

Chicken meat, F0 value, Retort Process, Storage studies

Abstract

Low cost technologies for small and large scale production of meat products need to be developed to initiate and attract a large number of entrepreneurs to the processed meat industry. Retort pouches have advantages of shelf-stability, less weight, less storage space, ease of opening & preparation and storage without refrigeration.It has been shown that the use of retortable pouches for the thermo-processed foods is technical and commercially feasible. The present study was conducted to determine the suitable recipe formulation, retort processing temperature and shelf-life of the chicken curry with desi and broiler under ambient temperature (32+2^°C)up to 3 months of period. Shelf-life studies included changes in microbiological, physicochemical composition and sensory characters.

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