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http://krishi.icar.gov.in/jspui/handle/123456789/26745| Title: | Advances in retort pouch processing for ready to eat meat products.Food Marketing and technology,July 2012, P. 42. |
| Other Titles: | Not Available |
| Authors: | Prince Devadason, I., Anjaneyulu,A.S.R.,Babji,Y.,Sen,A.R., Venugopal,G., and Mooventhan, P.2012 |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR-National Research Center on meat Hyderabad |
| Published/ Complete Date: | 2012-01-01 |
| Project Code: | Not Available |
| Keywords: | Advances in retort pouch processing for ready to eat meat products.Food Marketing and technology. |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | A processing method has been developed to prepare ready-to-eat mussel meat, retaining its natural texture and succulence. The product was vacuum-packed in an indigenously developed retortable pouch and processed in a still over-pressure retort. Time and temperature data was collected during heat processing using an Ellab data recorder cum F0 and cook value integrator. The heat penetration characteristics were determined using a formula method. The total process time was 35 min with a F0 value of 9.8 and a cook value of 90.3 min. These vacuum-packed retort-processed samples were rated excellent by the taste panel and remained in good condition even after storage for 1 year at room temperature. Copyright © 2004 John Wiley & Sons, Ltd. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Not Available |
| Volume No.: | Not Available |
| Page Number: | Not Available |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/26745 |
| Appears in Collections: | AS-NRCMeat-Publication |
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