Vacuum Packaged Mutton Patties: Comparative Effects of High Pressure Processing and Irradiation

The present study compared the effects of high pressure processing (HPP; 200 and 400 MPa) and gamma irradiation (1, 2, and 3 kGy) on the quality characteristics of vacuum packaged mutton patties stored at refrigerated temperature (4 ± 1C) for 28 days. Lightness (L*) values were increased significantly (P < 0.05) with pressure level but decreased significantly (P < 0.05) with irradiation dose; redness (a*) and yellowness (b*) decreased during storage period. Hardness, gumminess, and chewiness of high pressure treated patties were significantly (P < 0.05) lower in comparison with the irradiated products. Scanning electron microscopic studies of control and high pressure treated products showed that the later had coarser, more irregular and less compact structures. TBARS values of the treated products were significantly (P < 0.05) higher than control. High pressure processing and irradiation significantly (P < 0.05) reduced the total plate count of products and the lowest count was observed in patties treated with 3 kGy. Practical Applications Consumers are nowadays more attracted towards fresher, nutritious and safer meat products against which are thoroughly processed via conventional methods. Such meat products can be obtained by using combinations of processing tactics such as high pressure processing, irradiation and vacuum packaging. These processing approach are termed as minimal processing, could facilitate in improving physicochemical, color, textural, and sensory properties as well as microbiological characteristics of the products.

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