Development of compressed meat based bar using response surface methodology

Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm 2 yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g.