Studies on Shelf-stable Bone-in-meat Pickle from Spent Hen

Chicken pickle was developed using bone-in-meat from spent ʹWhile leghornʹ birds of 400-500 days age. The product was stored in PET jars and laminated pouches and evaluated for change in physico-chemical, microbiological and organoleptic properties at an interval of one month upto 6 months of storage at ambient temperature. pH of the pickle declined. TBA values increased upto about 3.6 mg malonaldehydelkg. The product had an overall acceptability score of 8.5 upto 6 months of storage in both PET jars and laminated pouches. The aerobic mesophile counts CAMe) and yeast and mold counts (log cfu/g) of the product increased from an initial level of 3.4 to 3.9 and 2.3 to 3.8 in PET jars and laminated pouches, respectively.