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Bottled and canned meat products. II. —Processing requirements for domestic methods
Author(s) -
Crang Alice,
Sturdy Margaret,
Bowcott Joyce
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090907
Subject(s) - food science , process (computing) , environmental science , business , pulp and paper industry , chemistry , computer science , engineering , operating system
Process values for bottled and canned pork, joints of chicken and rabbit, sausage meat and brawn have been determined using domestic equipment. The chances of such process values falling below the safe limits for the destruction of pathogenic organisms have been calculated statistically. The process times and maximum packing weights of these products in various preserving containers of 1–2 lb. capacity have shown that whilst most of the times agree with those recommended in American literature, some of the produce in jars of thicker glass requires a longer process time to give the same level of safety.