Study was conducted to standardize the acidity level of hurdle treated chicken croquettes (treated with humectants in combination

of 0.5% carrageenan + 5% texturized soya protein) using lactic acid. Three different treated meat batters having pH 6.0 (T1), 5.6 (T2), 5.2 (T3) along with control (C) were prepared using chicken meat along with other ingredients in required quantity. The products were examined for different physico-chemical quality, texture & colour profi les and sensory quality. It was revealed that water activity was significantly (P<0.05) lower in T3 than in T2, T1 and control. Product pH, emulsion stability and cooking yield was significantly (P<0.05) lower in T3 as compare to other treatments and control. The colour profile showed a significantly lower L value and lower a* value in T3 as compare to C, T1 and T2.,while the texture profile exhibited a significantly (P<0.05) lower value for hardness, springiness, stringiness, chewiness, gumminess and resilience and cohesiveness in the T3 product as compared to other batches. The evaluation of sensory attributes showed a significantly higher score for flavour, juiciness and overall acceptability in respect of T2. Hence it was concluded that meat batter having pH 5.6 was the preferred pH for the preparation of chicken meat croquettes.