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Quality evaluation of mutton Harrisa during one week refrigerated storage
1Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir India 181 102.
Journal of Food Science and Technology
|October 2, 2013
Summary
This study standardized Harrisa, a traditional meat product from Jammu and Kashmir, and assessed its shelf life. Harrisa remained acceptable for one week under refrigeration (4°C).
Area of Science:
- Food Science
- Meat Science
- Food Preservation
Background:
- Harrisa is a popular indigenous meat product from Jammu and Kashmir.
- Standardization of its formulation and processing is crucial for wider availability and consistent quality.
Purpose of the Study:
- To standardize the formulation and processing of Harrisa using mutton.
- To evaluate the shelf life and quality attributes of packaged Harrisa under refrigeration.
Main Methods:
- Standardization of Harrisa formulation and processing using mutton.
- Packaging in low-density polyethylene (LDPE) pouches.
- Evaluation of physicochemical, microbiological, and sensory attributes over a one-week refrigerated storage period (4±1°C).
Main Results:
- Significant changes in physicochemical properties (pH, protein, fat, ash, moisture) and sensory attributes were observed during storage.
- Microbiological analysis showed an increase in total plate and psychrophilic counts, with no coliforms detected.
- Increased Thiobarbituric Acid Reactive Substances (TBARS) and free fatty acid values indicated lipid oxidation.
Conclusions:
- Despite significant changes, Harrisa remained within acceptable limits for one week under refrigeration.
- The study provides a basis for the commercialization and wider distribution of this traditional meat product.
