ICAR Research Data Repository for Knowledge Management
Advances in retort pouch processing for ready to eat meat products.Food Marketing and technology,July 2012, P. 42.
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View Archive Info| Field | Value | |
| Title |
Advances in retort pouch processing for ready to eat meat products.Food Marketing and technology,July 2012, P. 42.
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| Creator |
Prince Devadason, I., Anjaneyulu,A.S.R.,Babji,Y.,Sen,A.R., Venugopal,G., and Mooventhan, P.2012
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| Subject |
Advances in retort pouch processing for ready to eat meat products.Food Marketing and technology.
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| Description |
Not Available
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. Not Available |
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| Date |
2019-12-03T11:36:21Z
2019-12-03T11:36:21Z 2012-01-01 |
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Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/26745 |
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| Language |
English
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Not Available;
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Not Available
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