Abinaya, JBSanthi, DSureshkumar, SRajendran, KTANUVAS2019-10-092019-10-092016http://krishikosh.egranth.ac.in/handle/1/5810130517TNV_TH_2016_MVN14006Suitability of fresh and frozen meat for the preparation and storage of Japanese quail tandoori was assessed and appropriate packaging method for the storage of the products were identified in the present study. Japanese quail meat frozen for 30 days was found to be more applicable, hence utilized to prepare ready-to-cook and ready-to- eat tandoori and the effect of three packaging methods namely aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP) were studied. The entire study was conducted as five experiments. in experiment I, the basic formulation of marinade mix and preparation method was standardized based on the sensory evaluation.enVeterinary ScienceThesis