Development of concentrated meat gravies.

6 types of meat gravies (Mutton Kashmiri, Mutton Moghalai, Mutton Neelagiri Koorma, Mutton Palak, Mutton Coconut Curry and Mutton Dhanasak) were prepared using meat, vegetables, green leaves, spices, oil, curd, pulse dhal and other ingredients. The chemical composition of the gravies was determined. After canning they were stored for 1 yr at -10 degree , 25-30 degree , or 37 degree C before organoleptic evaluation by panellists. All the canned meat gravies were acceptable by the panellists after 1 yr of storage. Cost data worked out for producing 1 t of Mutton Kashmiri indicated the ex-factory cost to be Rs 6.00/can (304 x 309 size).