Processing and Evaluation of Chicken Pickle


Affiliations

  • Tamil Nadu Agricultural University, Post Harvest Technology Centre, AEC&RI, Coimbatore, India

Abstract

Poultry plays a vital role in the meat eating section of the Indian population. In the past two decades a revolutionary growth has been observed in the poultry industry in the country. The poultry meat position is third in the meat production standing after goat and buffalo meat. Poultry meat has a high protein content varying from 18 -25 per cent and contains all essential amino acids, B vitamins, minerals and unsaturated fat. Hence there is a need to preserve the poultry meat. A good food preservation system combines salting to selectively control microorganisms and fermentation to stabilize the treated materials. The process when applied to fruits and vegetables is called pickling.

Subject Discipline

Health Care and Hospital Management

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