A METHOD FOR EXTENSION OF SHELF-LIFE OF CHICKEN MEAT TREATED WITH GARLIC MIX

摘要

A method was described for extension of shelf life of chicken leg and breast cuts treated with garlic mix, at 4 ± 1°C. The method involves treatment of chicken leg and breast cuts with garlic mix and allowing at room temperature for a specified time, packing and storing at 4 ± 1°C. The treatment has considerably extended the shelf life of chicken leg and breast cuts and the product is sensorily well acceptable.