title: Preparation and storage stability of retort processed Chettinad chicken.
abstract: Chettinad chicken was prepared using boneless meat derived from spent hen and boiler breeder packed in retort pouches (250 g) and processed in retort at the product temperature of 121.1 °C and the corresponding F0 value of 5.2. The product was stored at ambient temperature (35 ± 2 °C) up to 180 days. The sensory scores for texture of the Chettinad chicken prepared from spent hen and broiler breeder meat decreased significantly however the scores were rated very acceptable even on 180th day. The thiobarbituric acid (TBA), tyrosine values and acid value increased gradually during storage but E. coli, Salmonella spp, Clostridium spp, Staphylococci spp, Streptococci spp, yeast and mould could not be detected during the entire storage period. The cost of production of Chettinad chicken (250 g) prepared from spent hen meat and broiler breeder meat was Rs.37 and Rs.50, respectively. It was concluded that the retort processed Chettinad chicken prepared from spent hen and broiler breeder meat can be safely stored up to 180 days at ambient temperature.
authors.affiliation: Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, 637 002 India.
authors.forename: S
authors.initials: S
authors.lastname: Rajan
authors.affiliation: Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, 637 002 India.
authors.forename: V V
authors.initials: VV
authors.lastname: Kulkarni
authors.affiliation: Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, 637 002 India.
authors.forename: V
authors.initials: V
authors.lastname: Chandirasekaran
keywords: Chettinad chicken; Retort processing; Spent hen meat; Storage stability