Ezhilvelan, SAppa Rao, VRobinson, JJ AbrahamChandran, Daniel JoyTANUVAS2019-09-202019-09-202016http://krishikosh.egranth.ac.in/handle/1/5810128747TNV_TH_2016_DPV11007A study on the development of shelf stable chicken sausages by the application of hurdle technology was carried out. The study comprised of live experiments in which chicken sausages were prepared with, the following hurdles viz., Water activity [aw] (Reduced to 0.93), pl'l (Reduced to 5.9), Antibacterial (Chitosan), Antioxidant (Ascorbic acid) and Packaging (Vacuum packaging) applied sequentially. Chicken sausages were stored at ambient temperature and the effects of the hurdle applied on the quality of the sausages were studied. There were two controls used, one untreated control, and the other ideal treatment chosen from previous experiment. ( hence, from ll experiment only.)enVeterinary ScienceThesis