Isaacs, A.R. and Rogers, S. (1992) Aseptic Processing of Meat Products. In: CSIRO Conference Proceedings. Value-added Meat Products.
Publisher URL: http://www.meatupdate.csiro.au
Aseptic processing involves sterilising the product (most meat products being low-acid foods containing particulates) and package separately, and filling under sterile conditions. Advantages include better product quality compared with canned products, lower transport and storage costs compared with frozen products, and virtually no restriction on package size. Problems include ensuring adequate heat penetration into the particles to ensure sterility, preventing separation of particles from the carrier liquid, and retention of particle structure and shape. Particulate foods can be sterilised in scraped-surface heat exchangers. Other methods involve heating the particles separately, and combining them during filling. The effects of aseptic processing on meat product quality (colour, flavour, texture, and mutrition) are outlined in this paper.
|Item Type:||Conference or Workshop Item (Paper)|
|Additional Information:||Reproduced with permission of author A. R. (Bob) Isaacs, Department of Primary Industries, International Food Institute (IFT), Queensland|
|Keywords:||Aseptic processing; meat products; sterile; heat penetration; sterilising; temperature.|
|Subjects:||Science > Science (General)|
|Deposited On:||31 Jan 2008|
|Last Modified:||07 Jun 2011 04:30|
Repository Staff Only: item control page