Effect of packaging methods, materials and storage temperatures on physical qualities of mutton

A study on the evaluation of pH, water holding capacity (WHC), muscle colour and moisture per cent of mutton packed under ordinary and vacuum methods, in low density polyethylene (LDPE) monolayer, LDPE two layers polyester/polyethylene (PET/POLY) and multilayer (ML) materials and stored up to different periods at chiller temperature (4 ± 1°C) and at freezer temperature (−10°C) was carried out. Mutton packed under vacuum in ML materials and stored up to 120 h recorded the lowest pH, and the highest WHC and moisture percent. Highest Munsell colour-Hue and Value were noticed in mutton packed in ordinary method, in LDPE monolayer and stored up to 72 h at 4 ± 1°C and highest Munsell Colour-Chroma was noted in mutton packed under vacuum, in LDPE monolayer and stored up to 120 h at 4±1°C. Mutton packed under vacuum, in ML material and stored up to 30 days at −10°C had the highest WHC and moisture per cent. Highest Munsell Colour-Value was observed in mutton packed by ordinary method in LDPE monolayer and stored up to 30 days at −10°C. Mutton stored upto 30 days at −10°C revealed the highest Munsell Colour-Hue value. In conclusion, beneficial effect on the physical qualities-pH, WHC and moisture per cent of mutton packed under vacuum and in ML material were observed. Whereas muscle colour improved when packed under ordinary method and in LDPE monolayer.