Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients

This study was conducted to evaluate the quality and shelf-life of chicken meat cutlets by incorporating functional ingredients like carrots and oats at optimized levels carrots (0, 5, 10, 15, 20% levels) and oats (0, 1, 2, 3, 4, 5% levels) in the products for their optimization in the formulation of chicken meat cutlets. On the basis of sensory evaluation, best levels of carrots (10%) and oats (5%) were incorporated in the chicken meat cutlets and stored under frozen conditions (-20± 2°C) for two months after packaging in coextruded plastic film (conventional and vacuum packs) packs to evaluate shelf-life of the product. It was observed that functional chicken meat cutlets (carrots and oats) chicken meat cutlets had significantly (p