Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef

Abstract

Retort processing is a method of preserving food by heating it in hermetically sealed containers like cans, glass jars and retortable pouches. Objective: The objective of this paper is to look at the effect of retort processing on grilled beef in retort pouches for microbiological, physicochemical, and sensory quality.  Materials and Methods: Ready-to-eat (RTE) grilled beef was thermally processed at different Fo values (sterilization unit) of 8, 10 and 12 at the temperature of 121 °C. Before the thermal process, beef was marinated and grilled at 200 °C, for 20 min. The filled and sealed pouches were then subjected to retort processing for optimizing the Fo value at process temperature. Grilled beef without a retort process is subjected to a control sample. The effect of different Fo values on the microbiological (total plate count, yeast& mould, Ecoli, coliform. Salmonella and staph aureus) sensory evaluation and physicochemical properties were evaluated. Results: Results on the microbial analysis showed that there is no growth of bacteria for all Fo values tested. The sensory evaluation scored the highest for the product processed at 121 °C, Fo 12 for overall acceptance attributes. For moisture analysis, as the Fo value increases the moisture content decreases. Retort processed grilled beef had significantly lower L*, a* and b* values as the Fo value increases. Conclusion: It is concluded that grilled beef product retorted to Fo 12, 121 °C, had acceptable microbiological limits, highest score of organoleptic evaluation and acceptable physicochemical characteristics.