A study was undertaken to standardize mutton kheema with non-meat ingredients in the first stage. In the second stage incorporation of prune puree at 3 different levels viz., 10%, 15% and 20% was carried out to find out a desired level. Based on the sensory score 15% level of prune puree was taken as the best level and further studies were undertaken by packaging in aerobic and nitrogen flush packages in metallized LDPE pouches. The aerobic and nitrogen packages of mutton kheema were subjected to refrigerated storage for 20 days. The product was evaluated for physico-chemical, microbial and...