Department of Livestock Products Technology, College of Veterinary & Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar - 263 145, (Uttaranchal).
*Corresponding author: E-mail: girishlpt@yahoo.com
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The meat of guinea fowl is white, tender and easily digestible like that of chicken. It has ready acceptability among poultry eating population. On the other hand Kadaknath is an important breed of desi fowl popular in some parts of the country for table purpose. The present study was designed to investigate the storage stability of tandoori product prepared from Kadaknath (desi fowl) and Pearl (guinea fowl). Study included product (tandoori) preparation and determination of its physicochemical, microbiological and sensory characteristices at 0, 5th, 10th and 15th days of refrigerated storage or till spoilage of product whichever was earlier. Study showed that products can be safely consumed up to 10 days of refrigerated storage, but at 15th day of storage the product was spoiled as bacterial load crossed the safe limit. However, species and age were not found to have any significant effect on storage stability of tandoori product.
Guinea fowl, desi fowl, tandoori, sensory, storage
