Umabharathi, K.Rao, V. AppaBabu, R. NarendraKarthiayani, A.TANUVAS2019-09-092019-09-092015http://krishikosh.egranth.ac.in/handle/1/5810127125TNV_TH_2015_MTM13005A study was conducted to evaluate the freshness of chicken meat by measuring the electric properties such as impedance, resistivity, conductivity of the Chicken thigh and breast meat stored at 4 ± 1° C at various intervals viz., 0, 4, 8, 12, 24, 36, 48, 72 hours alter slaughter and to correlate these properties with physico -chemical characteristics like pH, ERV, Colour, Water holding capacity.en-USFood TechnologyThesis