Description
Protocols ensure microbial pasteurization through precise temperature‑time control and vacuum packaging.
Technical
Thermal inactivation follows first‑order kinetics where D‑values dictate log reductions; at 55 °C a 5‑log reduction of Salmonella requires ~7.5 min, while at 60 °C it requires ~2.5 min. Vacuum sealing reduces dissolved O₂ by ~99 % and limits aerobic spoilage and oxidative rancidity.
Science
Primary Reaction
Thermal denaturation and enzymatic inactivation of microorganisms
Sensory Profile
Aroma ()
savoryumamimeatybutteryroastedherbal
Origin & History
Civilization
France
Era
1970s