The effect of variation of thermal processing on the microbial spoilage of chub-packed luncheon meat

Publisher Website
Google Scholar
Abstract
Process pasteurization values for reference temperature 70.degree. C (P70) were calculated from the temperature profiles of 250 g luncheon meat chubs cooked under experimental conditions. A simple equation relating process P70-value and the time and temperature of cooking was derived. With minimal cooking (P70 = 40), the surviving microflora (103/g) was dominated by species of Lactobacillus, Brochothrix and Micrococcus. These organisms were destroyed by more intensive cooking (P70 = 105), leaving a flora (102 g) composed of Bacillus and Micrococcus spp. The spoilage that developed after 14 days storage at 25.degree. C reflected the severity of the heat treatment received by each chub: with P70 40-90, a Streptococcus spoilage sequence occurred; with P70 105-120, a Bacillus/Streptococcus spoilage sequence occurred; with P70 .gtoreq. 135, a Bacillus spoilage sequence occurred. Cooking to a P70 = 75 was adequate to reduce the surviving the microflora to the 102/g level associated with current good manufacturing practice.