INFLUENCE OF PICKLING FORMULATION AND STORAGE ON THE QUALITY OF CHICKEN CUT-UP PARTS

Cooked chicken cut-up parts were pickled in three types of formulation s and evaluated for quality on storage. Chicken meat pickled in soluti on III recorded (P<0.01) lower pH, TBA and aerobic mesophilic counts ( log/g) and higher ERV values, followed by chicken meat pickled in solu tion I. Storage (P<0.01) reduced the pH, ERV and increased the TBA val ues and aerobic mesophilic counts of pickled meat. Scores for flavour tenderness and overall acceptance were (P<0.01) higher in chicken meat pickled in solution III, All through, the organoleptic scores decreas ed (P<0.01) during storage, but were superior (P<0.01) to the scores o f fresh cooked chicken meat.