Feasibility study for packaging and pasteurizing meat of the blue crab, Callinectes sapidus, in retort pouches
The purpose of this research was to determine the feasibility of pasteurizing crabmeat in retort pouches compared to cans. Retort pouches and cans were packed with various amounts of crabmeat, pasteurized to an internal temperature of 185°F (85°C) for 1 min, and subsequently cooled. The criteria for...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
Virginia Polytechnic Institute and State University
2017
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/80159 |