The effect of inclusion of skin and giblets in chicken meat patties at diff
erent levels on product quality was studied. Addition of skin and/or giblet
resulted in increase in cooking loss, shrinkage in diameter, thickness and
fat content of chicken patties. Presence of skin alone reduced protein con
tents of chicken patties. Ash content, pH and shear values wore not affecte
d. Incorporation of skin at 18-21% and giblets at 12-14% levels did not aff
ect the quality attributes of chicken patties.