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Thermal processing canned meat with sub-freezing initial temperatures: thermal and microbial validation.

Author(s) : SANDBERG G. M. M., DURANCE T. D., RICHARD P., LEUNG P. H.

Type of article: Article

Summary

Retorting from the frozen state is attractive with respect to product quality and economy and was intestigated in canned bentonite and flaked ham. The study indicates that there is no safety impediment to subfreezing initial temperatures, provided a proper heat penetration study of the product is completed.

Details

  • Original title: Thermal processing canned meat with sub-freezing initial temperatures: thermal and microbial validation.
  • Record ID : 1995-1681
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 4
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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