This book is prepared based on a reasearch work to find the economic utilization and disposal of chicken skin normally not prefered by consumers. Skin makes about 10-14% of dressed weight of birds containing about 13% protein. Without its proper use its an economic loss and causing pollution to the environment. This books enatils the use of chicken skin in an Indian oil fried snack called murukku. The use of skin was tried either as raw minced or as cooked & powdered in the standard recipe of the product. The products found to be well acceptable and stable at room temperature upto Based on...

Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and...

Natural preservatives increase the shelf-life of meat and meat products since extracts of many herbs, plants, and fruits possess antioxidant and antimicrobial properties. No scientific reports on Garcinia cambogia fruit extract for use as preservative in meat are available. Hence, the present study was done to evaluate the efficacy of the crude extract of Garcinia cambogia fruit as an antimicrobial agent in chicken meat and for its use as a natural preservative to extend the shelf life of chicken meat chunks and minced chicken meat under refrigerated storage. The in vitro antimicrobial...