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| Study on the Sterilization of Packed Chicken |
| CUI Yonghui |
| Southwest China University, Chongqing 400715, China ） |
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Abstract Abstract: The chicken is highly perishable foods, this experiment will use low-temperature sterilization and Pakistan's high temperature and high pressure sterilization on vacuum-packed cooked chicken, each using different methods sterilization process parameters, after sterilization we use Sensory evaluation. Then the sample is stored in the normal temperature and low temperature for 2,4,6,8,10 days, and then we identify the changes of microbial counts and find the best parameters. The results showed that 90 degrees 30 minutes at low temperature and 130 degrees 30 minutes at room temperature are optimum storage.
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2010, Vol. 24 
