1.Anandh, A.M., Sutha, M. and Sobana, A.S. 2019. Quality and acceptability of pickle from chicken and turkey gizzards. Asian J. Dairy Food Res., 38: 155 -158.

2.Bhusal, S., Shrestha, R. and Upadhya, N. 2017. Preparation of chicken meat pickle and its storage stability studies at room temperature. Golden Gate J. Food Sci. Technol., 3: 59 - 62.

3.APHA. 1984. Compendium of methods for the microbiological examination of foods, (Ed. Speck, M.L), American Public Health Association, Washington DC.

4.AOAC. 1995. Official methods of Analysis, 16th Edition, Association of Official Analytical Chemists, Washington DC.

5.Dziezak, J.D. 1986. Antioxidants and antimicrobial agents. Food Technol., 40: 94-111.

6.Ilavarasan, R., Robinson J.J Abraham., Apparao,V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S. 2016. Effect of age on meat quality characteristics and proximate composition of desi chicken meat of Tamil Nadu. Indian Vet. J., 93: 44 - 46.

7.Gadekar, Y.P., Kokane, R.D., Suradkar, U.S., Thomas, R., Das, A.K. and Anjaeyulu, A.S.R. 2010. Shelf-stable meat pickles – a review. Int.. Food Res. J., 17: 221 -227.

8.Jay, J.M. 1996. Modern food microbiology, 4th Edition. CBS Publishers and Distributors, New Delhi, India.

9.Jayanthi, D., Karthik, P., Kulkarni, V.V., Arthanarieswaran, M., Kanagarajau, P. and Chandirasekaran, V. 2008. Development of traditional styled meat pickle from spent hen meat. J. Meat Sci., 5: 11- 14.

10.Khade, A., Raziuddin, M., Devangare, A. and Khan, M. 2019. Quality attributes and storage stability of spent hen meat pickle prepared from different Acidulants. Int. J. Livest. Res., 9: 160-167.

11.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.

12.Nayak, N.K., Singh, P.K. and Nanavati, S. 2011. Quality characteristics of matured chicken pickle. Indian Vet. J., 88: 54-56.

13.Pal, U.K. and Agnihotri, M.K.. 1994. Storage stability of chevon pickle at room temperature. J. Appl. Anim. Res., 5: 89-93.

14.Sachdev, A., Ram Gopal., Verma, S.S., Kapoor, K.N. and Kulshreshtha, S.B. 1994. Quality of chicken gizzard pickle during processing and storage. J. Food Sci. Technol., 31: 32- 35.

15.Shukla, P.K. and Shrivastava, R.K. 1999. Storage stability of poultry pickle stored at room temperature. Indian J. Poult. Sci., 34: 285-288.

16.Snedecor, G.W. and Cochran, W.G. 1989. Statistical Methods, 8th Edition, Oxford and IBH Publishing Co., Calcutta, India.

17.Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Durgan, L.R. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soci., 37: 403- 406.

18.Webster, C.E.M., Ledward, D.A. and Lawrie, R.A. 1982. Effect of oxygen and storage temperature on intermediate moisture meat products. Meat Sci., 6: 111-121.

19.Witte, V.C., Krouze, 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.