Effect of refrigerated storage on quality of chicken meat balls

Chicken meat balls prepared from chicken meat were stored at 4 ± 1°C to assess the quality changes after every five days upto 20 day of storage. The pH, moisture, thiobarbituric acid and tyrosine values got increased and extract release volume decreased significantly with increasing storage period. Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. Sensory scores decreased significantly after 15 days of storage. Therefore, chicken meat balls can be prepared and safely be stored for 15 days at 4 ± 1°C in LDPE pouches under aerobic packaging.