Physico-chemical Properties of Mutton Patties Prepared from Munjal and Harnali Breeds of Sheep

Meat obtained from Munjal and Harnali breeds of sheep were used for preparation of patties and were analyzed for quality attribues. The breed effect on the product quality was analyzed to produce a detail picture in reference to the parameters like physicochemical, textural, sensory characteristics. It was found that Munjal and Harnali breeds have no significant (p ≤ 0.05) effect on physico-chemical and functional properties of patties. The color parameter indicated that L* and a* values have no significant (p ≤ 0.05) difference but b* values have significant (p ≤ 0.05) difference. However the Texture Profile Analysis and sensory panel scores indicated a lower quality attributes for the products prepared from the Harnali breed in comparison to Munjal. Hardness, gumminess, chewiness, firmness and toughness of patties have significant (p ≤ 0.05) difference. The microbial count indicated more than 6 log cfu/gm after 20 days of storage indicating a shelf life of less than 20 day in refrigerated storage.