Optimization of Sterilizing Technology of Dong-po Meat in Retort Pouch
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Abstract:
The technology for the repasteurization of Dong-po Meat soft can was developed based on quadratic general rotary unitized design using sterilization efficiency the comprehensive score of sensory quality of the product as evaluation index. Results showed that the optimum technological parameters for Dong-po Meat soft canned food were 100 ℃×40 s +118 ℃×60 s.
