Meat is a nutrient dense food. But due to its perishable nature, meat and meat products require considerable input for chilling or freezing during storage and marketing. Meat provides a suitable environment for roliferation of meat spoilage microorganisms and common food-borne pathogens, therefore adequate preservation technologies must be applied in order to preserve its safety and quality. Preservation of meat either in fresh or in processed form requires considerable energy. High perishability of meat and meat products is serious problem in tropical countries. Now days there is need to develop the foods which are shelf-stable so that can be distributed in various locations without aid of refrigeration. Pickling is one of the alternatives to develop such kind of products.