Cooked chicken roll is a novel, ready-to-consume, fast food requiring mild warming before use. Processing is based on cut cost technology without compromising on nutritive value through use of processed/roasted gram our. The product can be safely stored till 4 weeks under freezing temperature (-18±1°C) and for 2 weeks when kept under refrigeration temperature (4±1°C). Depending upon the mode and place of marketing, the prot may vary from 40 to 60% of the production cost.

It is an instant chicken meat product reconstitutable to curried chicken dish. It can be packed in ordinary, laminated aluminium foil pouches and can be stored upto 14 days refrigerated (5°C) or 28 days under frozen storage (-18°C) conditions. 

CARI Fried Chicken Gizzard

Functional chicken meat bites contain spent hen meat and health promoting ingredients (fox nut seed powder, moringa leaf powder and oregano).This product is unique since it is prepared from tough chicken meat and plant based health promoting ingredients, hence has greater potential for marketing and has a shelf life of 20 days at refrigeration temperature (4±1 ºC) under aerobic packaging condition.

Prepared from culled chicken which is considered waste by the layer industry. Contains less fat, low in sodium content, and also contain Makhana and oregano powder which provide health beneficial effects. Can be stored up to 20 days at refrigeration temperature (4±1 ºC) under aerobic packaging condition.

Several individual trails were envisaged to optimize formulation for development of shelf-stable poultry meat finger chips. The formulation for meat finger chips optimized containing turkey and spent hen meat (50:50) mince 70%, table salt 1.3%, baking powder 0.6%, spice mix 2.5%, rice flour 13.1%, sorghum flour 6.6% and oat flour 6%. The finger chips were rated very good by the sensory panel members. The microwave method was selected best than cooking methods.

Meat products are highly perishable in nature and need refrigeration facilities for their preservation. The expenditure incurred to assure uninterrupted cold chains for handling them is usually high. So, a process formulation was standardized for development of shelf-stable poultry meat wafer. Formulation containing combination of turkey and spent hen meat (70:30) mince 70%, table salt 1.0%, sodium tri-polyphosphate 0.2%, skimmed milk powder 3.5%, textured soya protein 5%, baking powder 0.5%, spice mix 1.75%, condiments 3%, monosodium glutamate 0.25%, rice flour 8.2%, maida 3% and oat flour 3.6% was suitable for processing of good quality meat wafers based on different physico-chemical and sensory quality characteristics. Cold extrusion method followed by microwave cooking was found to be most suitable processing technique.