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Effect of different concentrations of salt and starch and various degrees of pasteurization on Streptococcus faecalis 808 fate in luncheon meat

100%

Michalski M. M.

Bulletin of the Veterinary Institute in Puławy

1996

tom 40

nr 1

Str faecalis with respect to its thermal stability is used for evaluation of the pasteurization effectiveness in canned meat. In this work conventional doses of heating expressed as P (Tₒ=72°C, z= 10°C) required for sterilization of luncheon meat contaminated with Str. faecalis (10⁶ cfu) and containing various concentrations of NaCI (2, 3 and 3.5%) and starch (2, 4 and 6%) were determined. The relation was described as follows: y = 6.242 - 0.997 where r = -0.9549. The heat doses expressed as P = 5 min and P = 10 min assured pasteurization of canned meat at aw ≥ 0.985 and 0.955 to 0.972, respectively. Theoretical calculations indicate that pasteurization value P = 6.26 min assures sterilization of the examined tins.

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1 Bulletin of the Veterinary Institute in Puławy

1 Michalski M. M.

1 1996

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Effect of different concentrations of salt and starch and various degrees of pasteurization on Streptococcus faecalis 808 fate in luncheon meat