Studies on Tanduri chicken.

Studies were conducted on the chemical, microbiological, and organoleptic changes in Tanduri chicken packaged in polyethylene bags and stored at 40 and 12 degree F. There was a gradual decrease in moisture content in all samples throughout storage; however the loss was greater in the case of samples stored at 40 degree F. The peroxide value increased with storage, that for samples stored at 40 degree F being significantly higher. Organoleptic evaluation revealed that the product was acceptable after 13 and 44 days at 40 and 12 degree F respectively. The surface bacterial count was greater than3.2 x 10-7/cm-2 when stored at 40 degree F for 14 days and greater than9.4 x 10-7/cm-2 in samples stored at 12 degree F for 45 days; development of off-colour was detectable at these levels.