Purpose – The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects. Design/methodology/approach – Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging. Findings – Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration. Research limitations/implications – Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body. Practical implications – This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products. Originality/value – Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.

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Meat production depends on several environmental factors and management practices. Meat animal carcasses vary in composition through genetic, age and sex of animal, nutritional, and environmental effects. Carcass composition of various species differs considerably in terms of carcass weight, percentages of fat, muscle and bone. As animals become older and heavier the proportion of fat in their carcasses increases and the proportion of muscles and bones decreases. Uncastrated male animals produce carcasses with more muscle than do castrated males. At a particular fat level the value of a carcass is influenced by the muscle: bone ratio. A higher ratio is obviously better since it equates to more saleable lean meat as well as better carcass conformation. Beef breeds have a higher ratio than dairy breeds and entire males have a higher ratio than castrates. Several factors within control of livestock producers may be manipulated to achieve desirable effects in carcass.

Aim:The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML).Materials and Methods:Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond® tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures.Results:Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline.Conclusions:The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.