Food Weekly News
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Data on food science published by V. Rajkumar and colleagues
October 14th, 2010
According to a study from Mathura, India, "Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer configurations. Physical properties of retort pouches indicated that they are suitable for processing."
"Pouches filled with 150 g of goat meat and 100 g of curry medium were retorted to a F (O) value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased the product pH, thiobarbituric acid reactive substances and shear force values. Retort processed products had significantly lower L*, a*, b* and chroma values. Product was superior in all sensory attributes,"...
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Source: Food Weekly News (2010-10-14)