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Not AvailableThe present investigation was carried out to evaluate the influence of various levels (0, 0.5, 1.0 and 1.5%) of calcium alginate as a cold-set binder on the cold-set gelation of restructured mutton slices (RMS). Addition of 1.5% calcium aiginate showed significantly (P<0.05) higher cooking yield, batter stability, water-holding capacity and pH. However, calcium alginate did not significantly affect both collagen content and collagen solubility of RMS. There was a significant (P<0.05) difference in % diameter shrinkage between control and RMS extended with various levels of calcium alginate, RMS formulated with 1.5% calcium alginate had significanly (P<0.05) higher moisture content than the remaining formulations. The control sample had significantly (P<0.05) higher protien content than the other treatments (T1, T2 and T3). Addition of various levels of calcium alginate did not significantly influence the fat and total ash content of RMS. Addition of 1.5% calcium alginate had significantly (P