Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch

• Published in: Journal of food science and technology Vol. 51; no. 11; pp. 3482 - 3487
• Main Authors: Devadason, I. Prince, Anjaneyulu, A. S. R., Mendirtta, S. K., Murthy, T. R. K.
• Format: Journal Article
• Language: English
• Published: India Springer India 01-11-2014; Springer Nature B.V
• Subjects: Analysis; Buffalo; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Emulsions; Food; Food processing industry; Food Science; Heat resistance; Laboratories; Meat; Meat processing; Microorganisms; Nutrition; Original; Original Article; Production methods; R&D; Research & development; Schedules; Studies; Temperature; Thermal processing; Buffalo meat block; Retort pouch; Thermal death time
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-012-0874-x

The process temperature for buffalo met blocks processed in retort pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in Phosphate buffer saline (PBS- Ph 7.0) as reference medium and in buffalo meat block (pH 6.28) was in the range of 110–121°C. The D values and Z values calculated for C.sporogenes PA 3679 confirmed that the suspension was best suited for conducting thermal resistance studies. The experiment for indirect confirmation of microbial safety of the products involving inoculating the buffalo meat emulsion filled in pouches with C.sporogenes PA 3679 and processed at F
o
12.13 min showed no growth of microorganisms.