Popat, Dukare SagarManohar, G. RajRamamurthy, N.Narendrababu, R.TANUVAS2017-09-052017-09-052016-102278-3687http://krishikosh.egranth.ac.in/handle/1/5810030469Tandoori chicken was prepared by using vacuum tumbler (tumbling time 30min, 1 hr, 2hrs, 3hrs). Fresh meat and product were subjected to study the physical parameters. Results have indicated that product having 2hrs tumbling time have shown highly significant difference (P≥0.01) for cooking yield and marinate uptake. For fresh meat there is no significant difference between treatment and control for colour and Shear force Value. For Tandoori meat, there is highly significant difference (P≥0.01); 2 hrs tumbling product have very low Shear force value. There is no significant difference for colour but more tumbling time product have better colour than others.en-USVeterinary SciencePoultry ScienceArticle