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The level of binders (starch, refined wheat flour and milk powder) was optimised with respect to sensory quality of ready-to-eat kebab made from a dehydrated mix using the experiment based on the Box-Behnken design. The optimised levels (as % of cooked meat) were 4.5% starch, 9.5% refined wheat flour and 2% milk powder. Dehydrated chicken kebab mix prepared with optimised quantities of binders and spices was packed in metalised polyester pouches, stored at ambient temperature (27 ± 2°C) for 6 months and sampled periodically for quality evaluation. A gradual decrease (P £ 0.05) in pH from 5.8 to 5.5, increases (P £ 0.05) in a w from 0.31% to 0.42%, in moisture from 5.4% to 6.2%, in free fatty acid values from 0.99 to 1.74 as per cent oleic acid and in thiobarbituric acid numbers from 2.9 to 5.3 mg malonaldehyde kg )1 were observed during storage. Hunter colour a values increased (P £ 0.05) from 0.30 to 1.29, whereas changes in Hunter L (51.8-53.4) and in Hunter b (19.0-19.5) values were marginal (P ‡ 0.05) during storage. The chicken kebab mix was microbiologically safe as indicated by low bacterial counts and absence of coliforms throughout the storage period of 6 months. Fried chicken kebabs prepared from mix stored for up to 6 months were acceptable.

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Though large-scale entevrises in highly-developed countries of en produce millions of items in a single day, world-wide the volume of food produced in small-scale enterprises or at home in countries still developing is of great economic importance and hygienic concern. Trials were conducted to determine the degree to which the sanitary state of broilers processed on a small scale could be improved through the application of simple hygienic practices. Dressed broiler chickens were examined for microbiological quality. Live birds carried high microbial load (log @/em2): TPC 5.34; S. aureus 3.08 and fecal streptococci 3.02. The evisceration process resulted in a significant (P s 0.05) increase in microbial fecal contamination. Statistically significant lower microbial counts were observed in hygienically processed carcasses as compared with market carcasses. E. coli and fecal streptococci were completely absent in hygienically processed carcasses. Modest changes in processing methods resulted in broilers more hygienic with a gain in sherf-life compared with those regularly available on the market.