Chicken Patties

Scientists involved : Dr.K.K.Aravindan and Dr.G.Thulasi

Product Technology 

Chicken meat obtained from culled birds was minced in a meat Mincer and the curing mixture (comprising of salt, sugar, Potassium nitrate and Ascorbic acid) was applied thoroughly by hand rubbing. The chicken meat was cured for 24 hours in a domestic refrigerator. The cured meat was chopped with slushed ice, extending material (defatted soy flour), preminced condiments (pepper, coriander, mace and cinnamon), flavouring agents (garlic, onion and ginger). The emulsion was then moulded into round shaped patties. The prepared patties was cooked by dry heat in a baking oven to reach an internal temperature of 72° C. The cooked patties was stored in a freezer at -18°± 2° C.

Product Presentation 

The chicken patties can be presented as sandwiches, salads and also consumed after frying.

Product Utility     

Processed meat products are becoming popular now-a-days due to the changes in socio-economical status of the consumers. Patty is one of the comminuted value added and convenience meat products. By popularizing this product, the present consumers' demand for processed meat foods can be fulfilled.

For further details contact    

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