1.Ahamed, M.E., Anjaneyulu, A.S.R., Sathu, T., Thomas, R. and Kondaiah, N. 2007. Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4±1 oC). Meat Sci., 75(3): 451-459.

2.Ahlawat, S.S., Sharma, D.P. and Khanna, N. 2012. Development of low cost chicken cutlets using different extenders. J. Dairy Foods Home Sci., 31(3): 199-202.

3.AOAC. 1995. Official Method of Analysis. 16th edition. Association of Official Analytical Chemists, Washington, DC.

4.APHA. 2001. Compendium of methods for the microbiological examination of foods. 4th edition. American Public Health Association Washington, DC.

5.Banerjee, S., Sanjay, K., Chethan, S. and Malleshi, N.G. 2012. Finger millet (Eleusine coracana) polyphenols: Investigation of their antioxidant capacity and antimicrobial activity. Afr. J. Food Sci., 6: 362–374.

6.Bhat, Z.F., Pathak, V. and Bhat, H.F. 2013. Effect of refrigerated storage onthe quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins. J. Food Sci. Technol., 50: 926-933.

7.Chandralekha, S., Babu, A.J., Moorthy, P.S. and Karthikeyan, B. 2012. Studies on the effect of pomegranate rind powder extract as natural antioxidant in chicken meat balls during refrigerated storage. J. Adv. Vet. Res., 2(2): 107-112.

8.Chatli, M.K., Kumar, P., Mehta, N., Verma, A.K., Kumar, D. and Malav, O.P. 2015. Quality characteristics and storage stability of emu meatnuggets formulated with finger millet (Eleusine coracana) flour. Nutr Food Sci., 45(5): 740-752

9.Das, A.K., Anjeneyulu, A.S.R., Verma, A.K. and Kondaiah, N. 2006. Physico-chemical, textural, sensory characteristics and storage stabilityof goat meat patties extended with full fat soy paste and soy granules. Int. J. Food Sci. Technol., 49: 547–553.

10.Das, A., Nath, D.R., Kumari, S. and Saha, R. 2013. Effect of fermented bambooshoot on the quality and shelf life of nuggets prepared from desi spent hen. Vet. World, 6: 419-423.

11.Das, S.K., Prabhakaran, P., Tanwar, V.K. and Biswas, S. 2015. Effect of some plant starches and carrageenan as fat substitutes in chicken patties. J. Anim. Sci., 93(7): 3704-3712.

12.Gupta, S., Sharma, B.D. and Mendiratta, S.K. 2015. Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal. Nutr. Food Sci., 45(5): 774-782.

13.Keeton, J.T. 1983. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881.

14.Koniecko, E.K. 1979. Handbook for meat chemists. Wayne, New Jersey, USA:Avery Publishing Group Inc, pp. 68–69.

15.Kumar, Y., Shuklaa, P., Singha, P., Tanwara, V.K., Thorib, M. K. and Sharmac, V. 2015. Effect of dried carrot powder incorporation on quality attributes of chicken cutlets. J. Ready Eat Food., 2(3):89-95.

16.Naveena, B.M., Muthukumar, M., Sen, A.R., Babji, Y. and Murthy, T.R.K. 2006. Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana). J. Muscle Foods, 17(1): 92-104.

17.Pathak, V., Bhat, Z.F., Bukhari, S.A.A. and Ahmad, S.R. 2009. Effect of different levels of porridge on the quality characteristics of chicken patties. Indian J. Poult. Sci., 44(1): 87-90.

18.Rao, B.J. and Reddy, K.P. 2000. Influence of binders and refrigerated storage on the quality of chicken meat loaves. Indian J. Poult. Sci., 35: 302-305.

19.Sachdev, A.K. and Gopal, R. 2000. Storage quality changes in cooked chicken rolls. Indian J. Poult. Sci., 35: 364–366.

20.Sakunde, D.T., Ambadkar, R.K., Zanjad, P.N. and Naveena, B.M. 2007. Effect of addition of ragi flour on the quality of chicken patties. J. Bombay Vet. Coll., 15(1&2): 84-87.

21.Singh, P. and Raghuvanshi, R.S. 2012. Finger millet for food and nutritional security. Afr J. Food Sci., 6(4): 77-84.

22.Singh, P.K., Kumar, S., Kumar, P. and Bhat, Z.F. 2014. Effect of mincing on the quality characteristics of chevon cutlets. J. Anim. Res., 4(2): 193-200.

23.Snedecor, G.W. and Cochran, W.G. 1994. Statistical Methods. 8th Edn, Iowa State University Press, Ames, Iowa.

24.Trout, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C. L. and Kropf, D.H. 1992. Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci., 57: 19-24.

25.Viswanath, V., Urooj, A. and Malleshi, N.G. 2009. Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana). Food Chem., 114(1): 340- 346.

26.Witte, V.C., Krause, G.F. and Bailey, M.E. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35: 582-585.