Quality evaluation of commercially available chicken curry in Srinagar city

A study was conducted to assess the quality of commercially available chicken curry in Srinagar city for physico-chemical characteristics, microbiological quality and sensory attributes. On the basis of infrastructure and services provided, food outlets were classified into High (HS), Medium (MS) and Low (LS) Standard types. The pH, moisture (%) and crude protein (%) differed significantly among different outlets. Total Viable Count and Coliform Count showed increasing trend from HSchicken curry available in Srinagar city from all the outlets was found to be acceptable.