Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 1 C) for 6 days and at freezer (-18 1 C) for more than 2 months without any loss in quality."

This book is prepared based on a reasearch work to find the economic utilization and disposal of chicken skin normally not prefered by consumers. Skin makes about 10-14% of dressed weight of birds containing about 13% protein. Without its proper use its an economic loss and causing pollution to the environment. This books enatils the use of chicken skin in an Indian oil fried snack called murukku. The use of skin was tried either as raw minced or as cooked & powdered in the standard recipe of the product. The products found to be well acceptable and stable at room temperature upto Based on the findings of the study it was concluded that: 1.The recipe and procedure for preparing murukku was standardized for incorporation of chicken skin. 2.The raw and powdered chicken skin were found to be equally suitable for incorporation in murukku. However, powder is more suitable for much higher level of incorporation. 3.Among the levels studied, 10% raw chicken skin was found to be optimum in terms of physicochemical and sensory quality. 4.In case of skin powder, up to 7.5% level could be incorporated without affecting quality with higher protein content. 5.Two products selected f