Meat Sterilization systems-Food Autoclaves for Canned Meat& Poultry-DTS retort machine

Canned Meats & Poultry

Meat and poultry refer to various animal ingredients, including beef, pork, mutton, chicken and other varieties. Meat is a rich source of protein, vitamins (B complex) and minerals (iron, phosphorus). Red meat (beef, pork, etc.) contains heme iron, which is easily absorbed by the body. White meat (chicken, turkey) provides easily digestible protein and essential nutrients.

Sterilization Characteristics of Canned Beef

Texture and flavor:

Beef is generally tougher than pork or chicken because it contains more connective tissue. However, this toughness can be broken down during the sterilization process. The Maillard reaction occurs during high temperature sterilization, causing the outer layer to brown and enhance the flavor.

Color changes:

Beef turns brown when cooked or pasteurized at high temperatures due to the Maillard reaction. This brown color contributes to the overall taste and appearance when eating.

Nutritional retention:

Sterilization may result in some nutrient loss, but beef is still a good source of protein, iron, and zinc. Sterilization ensures that harmful bacteria are killed.

Security:

Beef should be held under sterilization conditions at 121 degrees for at least 20-30 minutes to eliminate potential pathogens. The sterilization time needs to be determined according to the packaging and size of the product.

Sterilization Precautions for Canned Beef

1. Cans sealing:

Before the can is sealed, steam is sprayed into the top gap in the can to replace the air in the top gap with steam and seal immediately. The water vapor condenses to form a vacuum. The steam injection device of the steam exhaust method should effectively eliminate the air in the top gap, maintain atmospheric pressure steam around the joint between the tank body and the tank lid, and prevent air from escaping until it is sealed. When spraying steam to seal, the top size must be moderate. If the top gap is too small, the vacuum degree after sealing will be insufficient; if the top gap is too large, it is only suitable for food cans with extremely low oxygen dissolved and absorbed amounts. Therefore, it is crucial to use high-quality lids and seals to ensure a proper seal.

2. High temperature sterilization:

Since canned beef is a low-acid food with a PH value greater than 4.6, it is difficult for bacteria with high heat resistance such as Clostridium botulinum to be killed at constant temperature. Therefore, canned beef needs to be sterilized under high temperature and high pressure before leaving the factory. This treatment usually uses a steam sterilizer to sterilize the cans at high temperatures. Generally speaking, the sterilization temperature needs to reach 121°C and the sterilization time is about 30 minutes.

3. Cooling and processing:

Sterilized canned food is still at high temperature. If it is not cooled immediately, the color, flavor, texture and shape of the food in the can will change due to long-term thermal effects, resulting in a decline in food quality. At the same time, long-term high temperature exposure will also accelerate corrosion of the inner wall of the tank. Therefore, the cans need to be cooled to 38-43°C after sterilization.

Consult DTS Experts For More Details

Sterilization Characteristics of Canned Pork

1. Addition of acid:

During storage and commercial sterilization, adding acetic acid and citric acid to raw pork can inhibit fat and protein oxidation in pork and promote protein hydrolysis. This not only improves the quality attributes of the pork but also has an impact on its sterilization.

2. Sterilization method:

Different sterilization methods have different effects on the shelf life and physical and chemical parameters of pork. These methods include pasteurization, high temperature steam sterilization, ultrasonic sterilization and ultraviolet sterilization. Each method has its advantages and disadvantages, and the method chosen depends on the specific requirements of the pork product.

3. Impact on quality attributes:

Sterilization can affect the quality attributes of pork. For example, high-temperature sterilization may reduce the moisture content and tenderness of stewed pork liver and increase its toughness.

4. Microbial control:

Sterilization is critical to controlling microbial flora in pork. With proper sterilization, the presence of harmful bacteria such as Staphylococcus aureus, E. coli, Salmonella and Shigella can be effectively controlled.

Sterilization Precautions for Canned Pork

★ Heat treatment:
The meat is sealed in the can, and the canned meat is exposed to high temperatures using a high-temperature and high-pressure sterilization method. This effectively destroys bacteria, yeast, mold and other potential pathogens.
★ Temperature and time:
Sterilization temperature is usually 121°C to ensure complete destruction of microorganisms. The duration of heat treatment varies depending on the specific product and container size. Larger cans require longer processing times.
★ Microbial elimination:
Sterilization targets include vegetative cells and spores. Due to the strong resistance of the spores, higher temperatures and longer exposure times are required. Common pathogens such as Salmonella, E. coli, Listeria monocytogenes, and Campylobacter can be effectively eliminated with proper sterilization.
★ Maintain quality:
Properly sterilized canned meat will minimize the risk of foodborne illness. Sterilization strikes a balance between microbial safety and product quality. Over-processing can lead to changes in texture, loss of flavor, and degradation of nutrients. Achieving commercial sterility while maintaining taste and texture is critical.