MICROBIAL AND PHYSICO-CHEMICAL QUALITIES OF RETORT POUCH PROCESSED CHETTINAD STYLE CHICKEN USING DESI AND BROILER MEAT
Nalini*, Robinson J. J. Abraham, V. Appa Rao, R. Narendra Babu and R. Ilavarasan
Department of Meat Science and Technology, Madras Veterinary College, TANUVAS, Chennai-600 007, India
[Correspondence author E-mail*: email@example.com]
Received: 29-05-2015 Accepted: 21-06-2015
This study was undertaken to assess the microbial qualities of retort pouch processed chettinad chicken using meat derived from desi and broiler breeds of chicken (Gallus gallus domesticus) at room temperature. Chettinad chicken was prepared using desi and broiler meat packed in retort pouches (250 g) and processed in retort at the product temperature of 121.1 °C and the corresponding F0 value of 5.2. Total viable count was 1.44 ± 0.01 in desi and 1.43 ± 0.01 in broiler on‘0’ day which increased significantly on 90th day to 1.65 ± 0.01 and 1.66 ± 0.02 log cfu in desi and broiler meat respectively but E.coli, Salmonella spp, Clostridium spp., Staphylococcus spp., and yeast and mould could not be detected till 90th day of storage. It was concluded that the retort processed Chettinad chicken prepared from both desi and broiler meat can be safely stored up to 90 days at room temperature.
Keywords: Chettinad chicken, Gallus gallus domesticus, temperature