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ThesisItem Open Access STUDIES ON MEAT CHARACTERS OF CERTAIN STRAINS OF JAPANESE QUAIL (Coturnix coturnix japonica)(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008) SHASHI KUMAR, M; SUDHAKAR REDDY, K(MAJOR); KONDAL REDDY, K; KRISHNAIAH, N; ANURAG CHATURVEDIABSTRACT: In the present study, carcass characteristics, palatability and quality attributes of black, white and brown strains of Japanese quails were studied at 5, 6, 7 and 8 weeks of age by utilizing the birds maintained at the Department of Poultry Science, College of Veterinary Science, Hyderabad. Each of the 5 trials comprised of 48 birds of each strain. Twelve birds of each strain were slaughtered at each of the 4 ages. Data on various carcass, palatability and quality attributes were recorded. Strain had a significant influence on pre-slaughter weight, carcass weight, weight; weight and per cent yield of blood, feet, lungs, intestines and gizzard, weight of feathers and head and giblet. Sex had a significant influence on pre-slaughter weight, carcass weight, dressing percentage, lung weight, weight and per cent yield of offals. Age had a significant influence on pre-slaughter weight, carcass weight, dressing percentage, spleen, weight and per cent yield of offals. Overall pre-slaughter weight and carcass weight of Japanese quails belonging to black strain were significantly higher. Female birds had significantly heavier pre-slaughter weight and carcass weight while males had higher dressing percentage. The overall mean pre-slaughter weight, carcass weight and dressing percentage ranged from 106.20 to 214.27g, 64.92 to 136.52 g and 60.58 to 64.34 per cent, respectively. Most of the offal were significantly higher in black strain. The overall mean blood weight, per cent blood yield, feet weight, per cent feet yield, feather weight, per cent feather yield, head weight, per cent head yield, lung yield, per cent lung yield, intestines weight, per cent intestines, spleen weight and per cent spleen, separable fat weight, per cent separable fat yield ranged from 5.05 to 7.24 g; 3.11 to 5.14; 2.38 to 4.79 g; 1.83 to 2.37; 6.92 to 21.01; 6.52 to 10.02; 6.58 to 9.26 g; 4.29 to 6.67; 1.26 to 1.91 g; 0.87 to 1.31; 9.80 to 15.46 g; 6.37 to 11.33; 0.16 to 0.56 g; 0.12 to 0.26; 0.82 to 5.03 g; 0.74 to 3.08, respectively. Female birds recorded higher per cent liver and gizzard than male birds. The overall mean liver, gizzard and heart weights were 5.50 (3.67%), 6.68 (4.45%) and 1.76 (1.19%), respectively. The overall per cent giblet yield of Japanese quails belonging to white (9.28) and brown (9.66) were significantly higher over black strain (8.99). Male birds recorded higher per cent giblet yield (9.51) than female (9.11) birds. The overall mean per cent neck yield was 5.78. The corresponding means were 10.79, 38.32, 19.52 and 25.07 for wing, breast, back and leg yield, respectively. Thus, breast is the heaviest cut in the carcass of Japanese quail. Black strain recorded higher overall meat to bone ratio while the sexes did not differ for this trait. The overall mean bone: meat ratio was 2.45, 2.52, 2.60 and 2.66 at 5, 6, 7 and 8 weeks of age, respectively and exhibited significant increase in mean bone: meat ratio as age advances. The overall pH was higher and water holding capacity was lower significantly in the muscles of Japanese quails in aged birds when compared to younger birds. The overall mean pH and water holding capacity scores were 5.72, 5.74, 5.84 and 5.93 and 2.71, 2.62, 2.33 and 2.00 at 5, 6, 7 and 8 weeks of age. The overall mean muscle fiber diameter(μm) was 25.86, 26.56, 28.59 and 31.68, sarcomere length (μm) was 1.14, 1.35, 1.42 and 1.57, shear force values were 1.03, 1.10, 1.19 and 1.33 Kg/Cm2, myoglobin content was 0.64, 0.74, 0.88 and 1.16 mg/g and red muscle fiber content was 82.62, 84.51, 84.69 and 85.40 per cent at 5, 6, 7 and 8 weeks of age, respectively and exhibited significant increase with age. Males recorded significantly higher myoglobin content and per cent red muscle fiber content. Overall mean per cent moisture, protein, ash, fat and cholesterol mg/100g content was 73.47, 73.18, 72.52 and 71.34; 21.51, 21.62, 21.67 and 21.73; 0.97, 0.99, 1.03 and 1.08; 3.46, 3.76, 4.41 and 5.07 and 65.99, 70.82, 81.39 and 84.64 mg/100g at 5, 6, 7 and 8 weeks of age, respectively, all except moisture increased with age. All the fatty acids studied were significantly influenced by age. The overall mean per cent palmitic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid contents were 24.45, 23.97, 23.16 and 22.55; 6.08, 6.32, 6.66 and 7.01; 6.62, 7.03, 7.49 and 8.53; 40.95, 42.32, 42.91 and 43.38 and 21.89, 20.51, 19.79 and 18.53 at 5, 6, 7 and 8 weeks of age, respectively. The overall per cent mean saturated fatty acid contents in the meat of Japanese quails belonging to brown strain was significantly lower than those belonging to black and white strains. The overall mean per cent saturated and unsaturated fatty acid contents were 31.07, 30.99, 30.64 and 31.08 and 68.93, 69.16,69.36 and 68.92 at 5, 6, 7 and 8 weeks of age, respectively The overall mean colour, juiciness, tenderness and flavour scores of meat were 6.67, 6.69, 6.70 and 6.70; 6.07, 6.00, 6.41 and 6.29; 6.31, 6.09, 6.05 and 6.02 and 6.12, 6.13, 6.31 and 6.33 at 5, 6, 7 and 8 weeks of age, respectively. The overall acceptability scores did not differ among strains, sexes and ages and ranged from 6.02 to 6.33. The results of present study suggest that the black strain reported significantly the highest pre-slaughter weight and carcass weight breast and leg weights. Among all strains the black strain is superior and rearing the quail birds up to 7 weeks of age is beneficial to the producers, processors and consumers. The cholesterol content in Japanese quails belonging to brown and black strains are similar but the per cent unsaturated fatty acids were more in the brown strains (69.51) compared to black (68.98). The linoleic acid content is significantly higher in brown strain (20.83) when compared to black (19.68) and white (20.04) strains. The concept of low saturated fatty acids and high poly unsaturated fatty acids in take lowers the human serum cholesterol levels which can be accomplished by consumption of quail meat which contains low cholesterol and high unsaturated fatty acids compared to chicken and ruminant meat.ThesisItem Open Access STUDIES ON PESTICIDE AND METAL RESIDUES IN MARKET MEAT AND EFFECT OF COOKING METHODS ON PESTICIDE RESIDUES(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008) MUTHUKUMAR, M; SUDHAKAR REDDY, K(MAJOR); KONDAL REDDY, K; GOPALA REDDY, A; JAGDISHWAR REDDY, D; KONDAIAH, NABSTRACT : A study was conducted to estimate certain pesticides (DDT-Dichloro diphenyl trichloroethane, HCH - Hexachloro cyclo hexane and Cyclodiene compounds - aldrin, α endosulfan, β endosulfan, endosulfan sulfate and heptachlor) and heavy metals (lead and cadmium) residues in muscle and organs of chicken (broiler), buffalo, goat, sheep and pig collected from Hyderabad city. The effect of cooking methods on endosulfan level in spiked buffalo meat samples were also studied. The residues of organochlorine pesticides and heavy metals were found in majority of the analysed muscle and organs samples of food animals. The contamination pattern of organochlorine pesticides residues in tissues among common food animal species were in the descending order of p,p’DDE, γ HCH, α endosulfan, p,p’DDT, aldrin, β endosulfan, δ HCH, β HCH, α HCH, p,p’DDD and endosulfan sulfate. However, the levels of contamination were quite low and well below the maximum residue level. Amongst various species of food animals, tissue samples of buffalo showed highest mean concentration for p,p’DDD, α ,β, γ and δ HCH and endosulfan sulfate residues, whereas pig samples showed highest residues level for p,p’DDE, p,p’DDT, α endosulfan and β endosulfan. Among tissues, muscle showed highest concentration of p,p’DDD, p,p’DDT, β HCH, aldrin, α endosulfan, β endosulfan and endosulfan sulfate, whereas liver showed highest mean concentration for γ HCH and δ HCH. The concentration of p,p’DDE and α HCH residues were highest in kidney samples. Pressure cooking of meat resulted in significant reduction in the residual level of endosulfan. In case of heavy metal residues, tissue samples of buffalo showed highest mean concentration for lead, whereas chicken samples showed highest residues level for cadmium. Among tissues, kidney showed highest concentrations of both lead and cadmium. From the study, it can be concluded that the contamination levels of pesticides and heavy metals residues in muscle and organs were well below the maximum residue level and present no threat to public health on the basis of current toxicological knowledge. Moreover, substantial reduction in pesticide level due to cooking, especially pressure cooking reduces the risk to meat consumer.ThesisItem Open Access STUDIES ON THE DEVELOPMENT OF LOW FAT FUNCTIONAL PORK SAUSAGES AND THEIR SHELF LIFE USING OPTIMIZED HURDLE TECHNOLOGY(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008-02) NAGA MALLIKA, E; MASTHAN REDDY, P(MAJOR); PRABHAKARA REDDY, K; RAMA PRASAD, J; SREENIVASULU, D; PRABHAKAR, KABSTRACT: Low fat pork sausages were developed and standardized to contain 5.9*0.08 per cent fat and they were incorporated with milk co-precipitates (MCP) at 0.5, 1.0, 1.5 and 2.0 per cent levels to improve the quality of the sausages. The formulation with one per cent MCP incorporation had better cooking yield (96.1 18+0.525), emulsion stability (9.68+0.09 % loss), pH (5.56&0.00). lower per cent fat (4.57*0.018) and cholesterol (42.85k0.34) along with better flavour (7.33k0.12) juiciness (7.50*0.00) and overall acceptability (7.76M. 1 18) scores. Preservative studies wcre conducted for this formulation employing different hurdles like vacuum packaging and heat treatment along with the lou fat control formulation. The vacuum packaged samples recorded better sensory scores and lower microbiological counts along with low fat oxidation and protein denaturation. Vacuum packaging had extended the shelf life of the product to 35 days under refrigerated storage as against 21 days of their aerobic packaged counter parts. Heat treatment was effective in partially reducing the microbial counts, but decreased the sensory quality and enhanced fat oxidation and protein denaturation. MCP incorporation increased the sensory quality of the sausages. Formulation with a combination of hurdles which was incorporated with MCP, Heat treated and vacuum packaged to optimize sensory quality in the low fat sausages had recorded, low Thiobarbituric acid reactive substance values (0.996M.001 and 2.071*0.001), tyrosine values (0.032*0.008 and 1.642*0.006), low free amino acid values (1.128M.006 and 0.682*0.005), low total plate counts (2.62M.019 and 4.1 lM.018), low coliforrn counts (1.776M.005 and 1.388*0.063), low salmonella counts (1.343M.03 and 1.077 * 0.001) and low staphylococcal counts (3.16M.008 and 2.188 * 0.004) towards the end of storage of 35 days and 75 days at refrigerated and frozen storage temperatures respectively. The formulation retained high flavour, juiciness and overall acceptability scores towards the end of storage. Thus a combination of the hurdles was proved effective. The safety of the product was determined by inoculating with pathogen like E-coli, H7 : OlS7, staphylococcus areus and salmonella paratyphi at 7 log units which were reduced to 2, 3 and 3 log counts by application of the hurdles. Against this back ground, MCP incorporation coupled with heat processing and vacuum packaging can contribute to significant economic gains with enhanced shelf life and better sensory attributes.ThesisItem Open Access STANDARDIZATION OF KAPOORKAND PREPARATION AND STUDY OF SHELF LIFE(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2007-04) SWATI GUPTA; KONDAL REDDY, K(MAJOR); SUDHAKAR REDDY, K; DHANALAKSHMI, KABSTRACT: Kapoorkand or bottlegourd burfi is a traditional and popular milk product of certain parts of North India and prepared by incorporation of bottlegourd in milk. The present investigation was undertaken to standardize the preparation of kapoorkand and study the shelf life at room and refrigeration temperatures. Standardization of kapoorkand preparation was carried out by using two levels of milk to bottlegourd i.e. 60 : 40 and 70 : 30 and two levels of sugar i.e. 12 and 16 per cent. Kapoorkand prepared with 70 : 30 milk to bottlegourd ratio resulted in significantly lower product yield and moisture content in the product. However such Kapoorkand had higher fat, protein and TBA values compared to kapoorkand prepared with 60 : 40 milk to bottlegourd ratio. Kapoorkand prepared with 12 per cent sugar resulted in lower product yield with higher moisture, fat, protein, titratable acidity and TBA values compared to the ones prepared with 16 per cent sugar. Kapoorkand prepared by using 70 : 30 milk to bottlegourd ratio and 12 per cent sugar registered highest scores for all the sensory attributes. Shelf life of kapoorkand was studied both at room and refiigeration temperatures in wax coated butter paper and packaged in cardboard boxes. A gradual decrease in moisture percentage and increase in titratable acidity and TBA values were observed in all formulations of kapoorkand when stored at room and refrigeration temperature. The study also revealed a gradual decrease in sensory scores of all eating quality attributes in all types of kapoorkand both at room and refkigeration temperatures. However, these storage changes were faster at room temperature than at refrigeration temperature. The increase in total bacterial count and yeast and mould count was comparatively rapid at room temperature than at refrigeration temperature of storage. At room and refrigeration temperature of storage, the shelf life of kapoorkand was 6 and 28 days for 60 : 40 milk to bottlegourd ratio with 12 per cent sugar, 12 and 56 days for 60 : 40 milk to bottlegourd ratio with 16 per cent sugar, 15 and 56 days for 70 : 30 milk to bottlegourd ratio with 12 per cent sugar and 18 and 56 days for 70:30 milk to bottlegourd ratio with 16 per cent sugar respectively.ThesisItem Open Access STUDIES ON THE DEVELOPMENT OF LOW FAT CHEVON PATTIES USING FAT REPLACER(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2009-10) INDUMATHI, JANAGAM; SREENIVASA MOORTHY, P.R. (Major); SUDHAKARA REDDY, K; JAGADEESH BABU, AABSTRACT ; There is increasing demand for ready-to-eat meat products due to busier and competitive life of human beings. On the other hand people incline towards low-fat meat products as the higher dietary fat intake is correlated with life threatening diseases. Reducing fat in the meat product might alter its desirable qualities and need to be substituted with fat replacers to impart the qualities lost due to removal of fat. With this objective the present study was conducted. Study was conducted to determine the level of sodium alginate while developing low-fat chevon patties. The entire investigation was carried out in two phases, in the first phase low-fat chevon patties prepared were incorporated with sodium alginate at three different levels along with control with 20% added vegetable fat. The effects of their incorporation on physico-chemical properties (cooking loss, emulsion stability and water holding capacity) and sensory quality of low-fat chevon patties was studied. Studies revealed that even though patties incorporated with 0.5 and 0.75% SA scored significantly higher values for different physico-chemical parameters like cooking loss, emulsion stability and water-holding capacity than 0.25% SA incorporated patties, however they failed to score better for different organoleptic attributes such as flavour, juiciness, tenderness and overall acceptability, for which 0.25% SA incorporated patties scored better. Hence, low fat chevon patties incorporated with 0.25% sodium alginate (SA) was selected and were prepared and were added with 0.1% ascorbic acid (AA) and 0.25% citric acid (CA) separately. The three low-fat batches (0.25% SA alone, 0.25% SA+0.1% AA and 0.25% SA + 0.25% CA) and control samples with 20% added vegetable fat were evaluated for their keeping quality in terms of physico-chemical (pH, hardness and 2-TBARS), microbiological (SPC, psychrophiles and yeast and moulds counts) proximate analysis (% moisture, % protein and % fat) and organoleptic quality for 20 days under refrigerated temperature (4±1°C). Irrespective of formulations there was a significant (P<0.05) increase in hardness of all low-fat chevon patties was observed as storage period advances. Irrespective of formulations, the mean ± S.E values of pH and 2-thiobarbituric acid reactive substance values were significantly (P<0.05) increased with increase in storage period. There was no significant (P>0.05) change in percent moisture, protein, fat contents of all formulations of low-fat chevon patties during entire storage period (4±1°C). The standard plate counts (log10 CFU/g of meat sample) were significantly (P<0.05) increased in the all low-fat formulations of chevon patties during the refrigerated (4±1°C) storage period, but psychrophiles and yeast & mould counts could not be detected in any of the products through out the storage period. Organoleptic evaluation revealed that the storage had significantly (P<0.05) reduced scores for all the traits viz., colour, flavour, juiciness, tenderness and overall acceptability of all formulations of chevon patties. However all the low-fat products were in good condition within the limits of acceptability of panelists up to 20 days of refrigerated (4±1°C) storage unlike control which was not acceptable after 16th day. Low-fat chevon patties incorporated with 0.25% SA and 0.25% SA+0.25% CA found to be economical compared to the 0.25% SA + 0.1% AA. Even though, patties incorporated with 0.25% SA and 0.25% SA + 0.25%CA was having same cost of production and patties incorporated with 0.25% SA + 0.25% CA registered superior quality characteristics compared to the rest of the formulations.ThesisItem Open Access STUDIES ON THE ANTIMICROBIAL EFFECTIVENESS AND PUBLIC HEALTH SAFETY OF ESSENTIAL OILS OF SPICES IN PRESERVATION OF CHICKEN MEAT PATTIES(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2009-05) JAGADEESH BABU, A; Moorthy, P. R.S (Major); Rama Prasad, J; Sreenivasulu, DABSTRACT: In the first phase of investigation an attempt was made to determine the antimicrobial efficacy and public health safety of essential oils of garlic, clove and cinnamon on important bacterial pathogens in vitro and also their preservative effect in chicken meat patties at refrigerated (5±1°C) and ambient (32±1°C) temperature. The bacterial pathogens tested were sensitive to the essential oils of garlic, clove and cinnamon. Staphylococcus aureus and Escherichia coli were most sensitive, while Listeria monocytogenes, Streptococcus pyogenes and Bacillus cereus were comparatively less sensitive. All the bacterial pathogens tested for minimum inhibitory concentration by agar diffusion assay were sensitive to the essential oils of spices. Campylobacter jejuni and Escherichia coli were most sensitive while Listeria monocytogenes was comparatively less sensitive. In the second phase of the study the chicken meat patties were standardized by binders at various levels. The results revealed that 10% soy flour and 15% corn flour formulations have lower cooking losses, better emulsion stability, higher water holding capacity and superior sensory characteristics compared to the control and other levels of those respective flour formulations. Based on the observations 15% level of corn flour was selected for preparation of chicken meat practice. In the third phase of the study the chicken meat patties were kept for storage studies at refrigerated (5±1°C) and ambient (32±1°C) temperatures. The results revealed that garlic at 1:250 concentration, clove at 1:250 and 1:500 concentrations and cinnamon at 1:250, 1:500 and 1:1000 concentrations shown lower pH of the product on day 8, 12 and 8 of storage, respectively compared to the control. At ambient temperature garlic, clove and cinnamon at the three concentrations resulted in a significant (P<0.05) reduction in pH compared to the control at 6 hrs of storage. At refrigerated temperature a significant (P<0.05) reduction in TBARS values was observed on day 6 of storage compared to the control in samples treated with garlic, clove and cinnamon at 1:250 and 1:500 concentrations, whereas samples with 1:1000 concentration showed a significant (P<0.05) reduction on day 4 of storage. At ambient temperature garlic, clove and cinnamon at three concentrations resulted in increased TBARS values at 6 hrs of storage, but they were well within the prescribed standards, after 12 hours of storage the values were increased. The percent moisture, protein and fat were not significantly (P<0.05) different from the control both at refrigerated and ambient temperature storage. At refrigerated temperature garlic at 1:250 and 1:500 concentrations caused significant (P<0.01) reduction in total plate count on day 2 of storage then there was a gradual increase and the counts were well within the prescribed standards up to day 10, day 6 and day 4 at 1:250, 1:500 and 1:1000 concentrations. Clove at 1:250 and 1:500 concentrations significantly (P<0.05) reduced the counts up to day 6 and day 4 respectively and the counts met the standards up to day 12 of storage for all the three concentrations. Cinnamon at 1:250 and 1:500 concentrations significantly (P<0.05) reduced the counts up to day 4 and they were within the standards up to day 14, day 12 and day 8 for 1:250, 1:500 and 1:1000 concentrations. At ambient temperature garlic, clove and cinnamon each at three concentrations resulted in increased counts after 6 hours of storage but they were well within the prescribed standards even after 12 hours of storage. Garlic, clove and cinnamon at 1:250 concentration significantly (P<0.05) reduced the yeast and mold count upto day 12, day 14 and day 12 respectively. At 1:500 concentration garlic, clove and cinnamon significantly reduced the counts up to day 10 of storage. At 1:1000 concentration garlic, clove and cinnamon resulted in decreased count on day 4 of storage. At ambient temperature garlic, clove and cinnamon each at 1:250, 1:500 and 1:1000 concentrations resulted in decreased yeast and mold count at 12 hrs of storage compared to the control. Coliform count was significantly (P<0.05) reduced up to day 4 of refrigerated storage in samples with garlic at 1:250, 1:500 and 1:1000 concentrations. Whereas clove and cinnamon each at 1:250, 1:500 and 1:1000 concentrations resulted in decreased counts up to day 14 of storage. At ambient temperature, garlic, clove and cinnamon at at all the three concentrations resulted in increased coliform count after 6 hrs of storage. Staphylococcus aureus count was reduced up to day 4 and day 2 of storage with garlic at 1:250 and 1:1000 concentrations. Clove at 1:250, 1:500 and 1:1000 concentrations resulted in decreased counts up to day 14, day 12 and day 6 respectively. Cinnamon at 1:250 and 1:500 concentrations reduced the counts up to day 14 and at 1:1000 up to day 2 of storage. in samples treated with garlic, clove and cinnamon at 1:250, 1:500 and 1:1000 concentrations. At ambient temperature, garlic, clove and cinnamon at at all the three concentrations resulted in increased Staphylococcus aureus count after 6 hrs of storage. Essential oils of garlic and clove each at 1:250, 1:500 and 1:1000 concentrations significantly (P<0.05) reduced the Salmonella typhimurium count up to day 12 and 14 of refrigerated storage. However, cinnamon 1:250 concentration alone caused reduction in count on day 10 of storage where as at 1:500 and 1:1000 concentrations the counts were decreased up to day 4 of storage. At ambient temperature garlic, clove and cinnamon at at all the three concentrations resulted in increased Salmonella typhimurium count after 6 hrs of storage. At refrigerated temperature the mixture of essential oils of garlic, clove and cinnamon at 1:250, 1:500 and 1:1000 concentrations have higher colour, flavour and overall acceptability scores compared to the control, whereas juiciness and tenderness were significantly (P<0.05) not different from the control. At ambient temperature storage the colour, flavour, juiciness, tenderness and overall acceptability scores were more at 6 hrs of storage than at 12 hrs of storage in all the treatments.ThesisItem Open Access DEVELOPMENT OF SPENT CHICKEN MEAT NUGGETS WITH DIFFERENT EXTENDERS(RI VENKATESWARA VETERINARY UNIVERSITY ,TIRUPATI – 517 502. (A.P.) INDIA, 2008-10) VIJAYA BHASKAR REDDY, G; SREENIVASA MOORTHY, P.R (Major); PRABHAKARA REDDY, K; SREENIVASULU, DABSTRACT : An investigation was carried out to study the effect of soy flour, corn flour and bengal gram flour separately each at 5, 10 and 15 % levels in the formulation of spent chicken meat nuggets. The entire investigation was carried out in two phases, in the first phase, soy flour, corn flour and bengal gram flour each at 5, 10 and 15 % levels were incorporated in the formulations of spent chicken meat nuggets and subjected to various quality characteristics. The study revealed that 10 % soy flour, 15 % corn flour and 15 % bengal gram flour formulations have lower cooking losses, better emulsions stability, higher water holding capacity and superior sensory characteristics compared to control 57 and other levels of those respective flour formulations and these were selected for pursuing the storage studies at refrigerated storage (4±1°C). In the second phase, the selected flour formulations of spent chicken meat nuggets were subjected to refrigerated (4±1°C) storage temperature and quality characteristics were evaluated at every 4 days interval for a period of 20 days. The decreasing trend of water holding capacity was noticed throughout the storage period. The mean ± S.E values of pH also significantly (P<0.05) increased with increase in refrigerated storage and 2-thiobarbituric acid reactive substance values were also found to be increasing significantly (P<0.05) with storage period, irrespective of flour formulations. The percent moisture and fat content of nuggets significantly (P<0.05) decreased and percent protein content was significantly (P<0.05) increased during the storage period. The percent total ash content was not affected significantly (P>0.05) by both flour formulations and storage period. The total plate counts (log 10 CFU/ gm of meat sample) were significantly (P<0.05) increased in the all flour formulations of spent chicken meat nuggets during the refrigerated (4±1°C) storage period, but psychrophilic counts were not observed even upto 20 days. The yeast and mould counts of nuggets significantly (P<0.05) increased in refrigerated storage. Organoleptic evaluation scores revealed that the storage had significantly (P<0.05) reduced scores for all the traits viz., colour, flavour, juiciness, tenderness and overall acceptability of all flour formulations of spent chicken meat nuggets. However the products were in good condition within the limits of acceptability of panelists upto 20 days of refrigerated (4±1°C) storage. The cost of the production of nuggets extended with 15% bengal gram flour was lower followed by 15% corn flour followed by 10% soy flour and control. The cost of the production (Rs/kg) of spent chicken meat nuggets prepared with control, 10% soy flour, 15% corn flour and 15% bengal gram flour is Rs 150.00, 147.50, 134.00 and 132.00 respectively. Based on the above findings, it is concluded that 10 % soy flour, 15 % corn flour and 15 % bengal gram flour is considered as superior for preparing spent chicken meat nuggets, which are acceptable upto 20 days of refrigerated (4±1°C) storage without significant deterioration of quality characteristics. However, all these nugget formulations were acceptable under refrigerated (4±1°C) storage upto 20 days and the 58 quality characteristics revealed that nuggets extended with 15% corn flour had good acceptability followed by 10% soy flour and 15% bengal gram flour.