Cured and Smoked Chicken

Scientists involved : Dr.B.Chandrasekar and Dr.K.T.Radhakrishnan

Product Technology

Spent broilers were utilised for the preparation of cured and smoked chicken. Curing mixture consisting of purified salt, cane sugar and sodium nitrate were applied by rubbing thoroughly over the dressed chicken carcass. The cured carcass was stored in a domestic refrigerator for 24 hours for curing. Subsequent to curing the cured carcass was desalinated in warm water for 1 hour. The carcass was smoked for 12 hours at 55° to 60° C. Later the product was allowed to age at refrigerator temperature for 24 hours.

Product Presentation 

The cured and smoked chicken is carved into different joints. These joints are further sliced and served after frying.

Product Utility    

The marketing of culled birds has been causing a problem in the economic maintenance of large commercial poultry farmers. To over come this problem poultry meat can be cured and smoked to extend its shelf life. This process also facilities easy handling and transportation from production centre to areas of consumption. Such product helps the farmer to enhance the value of the culled chicken.

For further details contact    

Department of Meat Science and Technology,
Madras Veterinary College,
Chennai – 600 007