Effect of vacuum packaging on the physical, microbiological and organoleptic qualities viz. pH, water holding capacity (WHC), total viable count (TVC), odour, appearance, flavour, juiciness and tenderness of mutton packed in low density polyethylene (LDPE) mono layer, LDPE two layer, polyester/polyethylene {PET/Poly) and multi layer (ML) materials stored for different periods in chiller (4±1°C) and freezer (−10 ºC) temperatures was studied. Mutton packed under vacuum, in multiplayer and stored up to 120 hr at 4±1°C recorded the lowest pH and the highest WHC. Mutton packed under vacuum, in multi layer and stored up to 72 hr at 4±1°C had the lowest total viable count and the highest odour and taste panel scores, respectively. Mutton packed under vacuum, in multi layer material and stored up to 30 days at −10°C had the highest WHC. Mutton packed under vacuum, in multi layer material and stored up to 60 days at −10°C recorded the lowest TVC and the highest odour and taste panel scores, respectively whereas the highest appearance score was noticed in mutton packed under vacuum and in multi layer material throughout the storage period. It is concluded that the beneficial effect was noticed on the physical, microbiological and organoleptic qualities on mutton packed under vacuum and in multi layer material by an extended shelf life under refrigeration and frozen conditions.
Appearance, Flavour, Juiciness, Microbiological quality, Mutton, Organoleptic qualities, Total viable count, Tenderness, Vacuum packaging
