Thermal Processing Canned Meat with Sub‐Freezing Initial Temperatures: Thermal and Microbial Validation

摘要

ABSTRACTRetorting from the frozen state is attractive with respect to product quality and economy and was investigated in canned bentonite and flaked ham. A two dimensional finite difference model was written in which thermal diffusivity varied with temperature. Heat penetrations were completed with initial temperatures of 0, ‐5°, ‐10°, ‐15° and ‐20°C. In ham, decreasing initial temperatures resulted in increased lag factors (jh) but did not affect heating rate index (fh). In bentonite, fhbut not jhincreased. D and Z ofClostridium sporogenesPA 3679 spores were not affected by previous freezing. Sub‐freezing initial temperatures were judged to be consistent with safe processes if validated with heat penetr