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Effects of acidification and processing variables on thermal inactivation of Bacillus coagulans spores in meat particulates
- Lynch, D.J., Potter, N.N.
- Journal of food protection 1989 v.52 no.5 pp. 320-328
- hot dogs, food processing, heat treatment, pH, Bacillus coagulans, spores, inactivation, lipid content
- The effects of fat content, degree of emulsification and pH on the thermal inactivation of Bacillus coagulans spores dispersed in discrete frankfurter particulates within suspending media were evaluated using retort processing with agitation. Frankfurter particulates with fat contents of 12 and 26% displayed no significant differences (p>0.25) in spore inactivation rates when retort processed at 105 degrees C. Emulsification levels differing by the amount of time the fatty pork was chopped into the lean meat portion also produced no significant differences (p>0.25) in spore inactivation rates. Preacidification of the particulates suspended in acidic pectin solutions did significantly increase the rate of spore inactivation (p<0.05), and this rate was further increased as the pH was lowered from 4.25 to 4.05. This effect, however, was not significant (p>0.10) when preacidified frankfurter particulates were suspended in slower heating tomato sauces.