Description

Deboned leg and breast cuts of spent chicken were placed in between stainless steel sheets and a weight of 100kg was placed for overnight to pressure remove the free water from the meat samples. After removal of free water meat pieces were dry cured by using salt, salt petre and sugar as per formula given below and were stored at 4±1oC for overnight. After storing for overnight, the meat pieces were then tumbled for 1 hour in a vacuum tumbler. Meat pieces then were put in polyethylene bags and stored at 10±1oC for 2 days. Thereafter, the meat pieces were washed thoroughly in running tape water for 1h to remove excess of the curing mixture. The samples were then air dried for 6hours in a clean room.