Ramamurthy, N.Narendrababu, R.Manohar, G. RajPopat, Dukare SagarTANUVAS2018-02-072018-02-072015http://krishikosh.egranth.ac.in/handle/1/5810040537TNV_TH_2015_MVM13021A study was canied out to detennine the effect of Vacuum tumbling on tandoori chicken quality and its suitability for adoption of that technique for commcrcial processing of tandoori chicken. The study was carried out in four experimental phases. In first experimental phase 12 trials with each five commercial broilers reared in Department of Poultry Science, Madras Veterinary College, Chennai-7 were subjected for the study. In second experimental phase siinilar to the first phase rcared, native chicken were subjected, in the third phase Commercial broiler purchased from market and in the fourth phase, native chicken purchased from market were subjected for study. Fresh meat and Tandoori product prepared from those meat were subjected to Physico-chcinieal, microbiological and sensory studies.enVeterinary SciencePoultry ScienceThesis