Share

THERMALLY PROCESSED HARD COOKED EGGS.

Author(s) : STADELMAN W. J.

Type of article: Article

Summary

PEELED HARD COOKED EGGS WERE HELD IN 0.1 N CITRIC ACID CONTAINING 0.2% SODIUM BENZOATE AT 277 K (4 DEG C) FOR 4 DAYS. THE EGGS WERE THEN PACKED IN SEALED METAL CANS AND IN RETORTABLE POUCHES IN A DILUTE ORGANIC ACID. THEY WERE RETORTED FOR 15 MIN AT 394 K (121 DEG C). OTHER EGGS IN RETORTABLE POUCHES WERE IMMERSED IN BOILING WATER FOR 15 MIN. THE PREVIOUSLY HARD COOKED EGGS ENDURED THE STRESSES OF RETORTING OR IMMERSION IN BOILING WATER WITH NO DETECTABLE CHANGES IN SENSORY CHARACTERISTICS. MICROBIOLOGICAL EXAMINATION OF THERMALLY PROCESSED EGGS AFTER 1 WEEK, 4 WEEKS, 3 MONTHS, AND 5 MONTHS STORAGE AT 277 OR 294 K (4 OR 21 DEG C) GAVE NO EVIDENCE OF GROWTH OF MICROORGANISMS.

Details

  • Original title: THERMALLY PROCESSED HARD COOKED EGGS.
  • Record ID : 1982-2016
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 61 - n. 2
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing