Chicken Sausage

Scientists involved : Dr.K.T.Radhakrishnan and Dr.V.Venkataramanujam

Product Technology 

Chicken meat and fat from culled birds were utilised for the preparation of sausages. Meat was minced separately in a meat mincer and fat was added at the time of emulsion preparation. Dry cure method was adopted with salt, sugar, potassium nitrate, Ascorbic acid and Onion with rusk. The emulsion was prepared and stored for 24 hours at refrigerator temperature. The emulsion was stuffed into wet sheep casings. The stuffed product was smoked at a temperature of 45° to 50° C for 2 hours. The smoked product was cooled and aged at refrigerator temperature for 24 hours. Then the product was cooked at 80° C for 2 hours in a hot air oven. The cooked product was cooled and stored at 8° to 10° C.

Product Presentation  

The chicken sausage can be presented as hot dogs, sandwiches, salads and also consumed after frying.

Product Utility     

The advent of broiler industry has rendered the marketing of culled birds difficult in view of the toughness of their meat. Such chicken meat can be conveniently converted into value added poultry meat product such as chicken sausages and marketed. The present consumer demand for processed meat foods can be fulfilled by popularisation of this product

For further details contact    

Department of Meat Science and Technology,
Madras Veterinary College,
Chennai - 600 007.