Evaluation of heat penetration characteristics and qualities of stewed beef product in retort pouch by sterilization process
Keywords:
Stewed beef, Retort pouch, Thermal processing, F0 value, Heat penetration characteristicAbstract
The stewed beef was prepared according to the standard recipe. Pouches filled with 90 g of meat and 130 g of soup medium were retorted to a F0 value of 12.15 min in an over-pressure steam/air mixture retort at 121 °C. Time-temperature data were collected during heat processing. Retort cooked products were tested for heat penetration data and quality characteristics. The product was commercially sterile processed at that lethality, with heat penetration characteristics indicating similar heating (Jh) and cooling lag factor (Jc) while the heating rate index (fh) value was 23.60 min. Retorting decreased the product texture profile, such as hardness, springiness, gumminess, and chewiness. Retort-processed products had significantly lower L*, a*, b* and chroma values (p≤0.0). Process product showed no significant differences (p>0.05) between the two samples for overall acceptability. A stewed beef product with an F0 value of 12.15 min was found to have acceptable sensory quality characteristics. For the current study, a stewed beef product in a retort pouch can be kept at room temperature. This highly efficient and convenient technology can be used for preserving beef in ready-to-eat form.
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