Open AccessFood safety assurance through thermal process on canned corned beef
Author(s) -
M Maman Rohaman,
Nurainun Siregar
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/885/1/012064
Subject(s) - sterilization (economics) , retort , food science , business , pulp and paper industry , waste management , chemistry , engineering , finance , exchange rate , foreign exchange market
As one of critical control point (CCP) of canned processed corned beef, thermal process application needs to be investigated to ensure that the product get enough heat to destruct all bacteria and spores to get commercial sterile condition while saving energy to produce heat. The result showed that at retort temperature of 121°C the sterilization value or minimum F 0 value for corned beef 340 grams was 12.08 minutes and maximum value of 15.72 minutes. This value is above of F 0 for processed meat of beef which is about 7 minutes. The observation of the process showed that the sterilization was over process and the holding time needs to be reduced by 10 minutes from 72 minutes. This value was similar for canned size of 198 grams which gave minimum F 0 of 12.07 minutes and-maximum value of 16.69 minutes but with different holding time. The later was obtained by sterilizing it with holding time of 57 minutes. The determination of optimum heat adequacy time (sterilization) is very useful for the industrial canning of meat, because with the optimum sterilization time, safe sterilization results can be obtained and the nutritional value can be maintained with efficient operating costs.