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Application of the ‘D‐concept’to heat treatments involving curing salts
Author(s) -
INGRAM M.,
ROBERTS T. A.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01589.x
Subject(s) - curing (chemistry) , materials science , food science , polymer science , forensic engineering , chemistry , composite material , engineering
Summary Canned cured meats are as safe as uncured meats which have received a 12‐D heat process (‘botulinum‐cook’) after heat treatments approximately one‐fifth as great. Preliminary findings in laboratory media indicate that the D‐concept may be equally applicable to cured meats, with a correspondingly smaller value of D. A means of calculating the effect of curing salts is described and suggestions are made for further study.