Laghini, M.Jayasena, D.K.D.D.Kumara, A.Liyanage, K.2021-05-062021-05-06201122359877http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6688/82-2011-Development%20of%20Ready%20to%20Eat%20Marinated%20Chicken%20Parts.pdf?sequence=1&isAllowed=yNOTE: see the PDF version The demand for chicken meat and their products in Sri Lanka is growing rapidly, since chicken consumption has no religious barriers. Poultry meat is highly suitable as a raw material for product development due to its light color and delicate flavor which can be transformed into a wide range of value added foods. Chicken consumption in Sri Lanka is expected to increase to 8 kg per person from the current 5 kg next five years (Cheng Chih Kwong, 2010). Meat items include both ready to eat and ready to cook products. The busy lifestyles of modern day housewives do not allow them adequate time for preparation of food at home. Therefore, this study was conducted with an aim of developing a high quality, safe to eat, marinated chicken parts, which can be stored at Frozen conditions and conveniently cooked by the housewives within a short time. A marinade usually tenderizes the meat which is stringy and tough and improves the flavor. Acidic ingredients soften the food, allowing it to absorb the flavors of theSauce and also increase shelf life. These qualities were used in preparing a ready to eat marinade chicken.enFood ScienceAnimal Production TechnologyFood TechnologyAnimal ScienceOther