Description

The meaty cuts (breast and legs) of spent chicken were deboned and washed properly. Common salt (1.0% w/w) and sugar (0.5% w/w) were then added and rubbed all over the surface thoroughly. Meat pieces were then vaccuum tumbled for 30 minutes and stored at refrigeration temperature for overnight. After storage the meat pieces were cut into small cubes of approximately 1.5cm size and transferred to a wide mouth glass jar/ beaker and filled with vinegar diluted with water in the ratio of 1:3 and further stored for overnight at refrigeration temperature. The excess of the vinegar was then drained off and the meat cubes were allowed to dry for some time at room temperature