Department of Meat Science and Technology Madras Veterinary College, Chennai - 600 007 (TN)
1Corresponding author; Research Associate, Department of Animal Husbandry Statistics and Computer Applications. Madras Veterinary College, Chennai - 600 007(TN)
A study on the preparation and assessment qualities of chicken patties was carried out using liquid whey as a binder at three different levels viz., 3%. 5% and 7%. Patties were prepared by utilizing the meat from spent broilers and evaluated for its quality. Based on the physico-chemical and organoleptic evaluation, 3% liquid whey was selected as the optimum level of the binder and shelf life studies was carried out. A highly significant (P<0.01) difference was evident in terms of pH, TBARs numbers, tyrosine value and organoleptic evaluation during storage period. Total viable count, yeast & mould count and staphylococcal count revealed a significant (P<0.01) difference during storage period. Patties were well acceptable upto 21 days of storage at refrigerated temperature (4±1°C).
Spent broiler meat, chicken patties, shelf life study, microbial assessment, liquid whey
