Determination of Critical Control Points in Processing of Chicken Nuggets
DOI:
https://doi.org/10.48165/jms.2026.21.02.06Keywords:
Chicken meat, Critical control point, Nuggets, Physico-chemical, Microbiological analysisAbstract
A study was conducted to identify the critical control points (CCP) in processing of chicken nuggets prepared from the dressed chicken carcasses purchased from local market, Puducherry. The pH and WHC was estimated for the fresh meat sample after mincing. Samples were collected for microbiological analysis (SPC, Coliform) from six different stages of nuggets processing viz stage 1 to stage 6. Standard plate counts (SPC) from stage 1 to stage 6 were 5.690 to 3.255 (log cfu/g) and was highest in stage 1and lowest in stage 6. Significant difference observed between stage 1 and all the other stages. There was no significant difference between stage 3, 4 and 5 in the SPC. Coliform counts from stage 1 to stage 6 ranged from 5.388 to 1.205 (log cfu/g) and was highest in stage 1 and lowest in stage 6. Significant difference observed between stage 1 and all the other stages and there was significant difference between all the stages except between stage 3 and 4 in coliform counts. The pH and WHC of minced meat were 5.692, 55.81, respectively. The pH, cooking yield %, moisture %, protein % and fat % of nuggets were 5.342, 100, 64.33, 15.55 and 12.97, respectively. Based on the microbiological analysis stage 2, 3 and stage 6 were identified as important CCP’s in processing of chicken nuggets.
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