Standardization and Quality Evaluation of Chicken Cutlets Incorporated with Telosma pallida Flower

Abstract

The present study was conducted to determine the optimal incorporation level of Telosma pallida flower in the development of chicken meat cutlets. Formulations were prepared with graded levels of Telosma pallida flower (3%, 6%, and 9%) by partially substituting lean meat. Sensory evaluation identified 3% incorporation as the most acceptable level for cutlet preparation. Subsequently, the storage stability of aerobically packaged chicken meat cutlets containing the optimized level of Telosma pallida flower, along with control samples, was evaluated under refrigerated conditions (4±1 °C) at intervals of 0, 3, 6, and 9 days. Assessments included physico-chemical, microbiological, and sensory analyses. Results demonstrated that chicken meat cutlets remained microbiologically safe and organoleptically acceptable for up to 6 days of refrigerated storage under aerobic packaging.