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The heat processing of uncured | 
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Select and maintain the correct conditions for the heat processing of canned meat products to assure safety and to prevent spoilage. This document provides guidance on the selection of heat process conditions for canned meat products. The main factors affecting growth and destruction of micro-organisms and inactivation of enzymes are discussed in this guide. Also, as heat penetration is affected by such variables as viscosity, solid/liquid ratio, and meat type and composition, the document covers their effects on the process required. It is recommended that heat processing conditions are determined experimentally for each particular product formulation and preparation procedure. Softcover - 62 pages |