Abstract
A study was under taken in the to determine the shelf life of Duck meat loaf incorporated with winter melon (Benincasa hispida) by observing its visible changes from the day of its preparation. Almost 10 days passed to get an idea of deterioration that occurred. The first minor physical changes observed in control sample was colour changes of the products which occurred after 4 days of storage at refrigerated temperature. From 5 days onwards of storage there was moderate changes of physical qualities like discoloration, off odour, slime formation etc. On 7 days products became unacceptable. By knowing the above we came to conclude that shelf life of the newly developed product is only 4 days that can be increased by adapting strict hygienic measures.
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