Meat products thermal treatment

Thermal treatment of meat products ensures microbial destruction of microorganisms but also the denaturation of structural proteins, forming a gelled structure, and the inactivation of many endogenous enzymes (see Figure 21.3 above). In precooked products, characteristic color and flavor of the product are also developed during heating. Thermal treatment can be performed in forced convection ovens, both in... 

Thermal processing of meat results in losses of pantothenic acid that reach about 12-50%, depending on the conditions. The extent of these losses is contingent on the type of heat treatment, the volume of water used and other factors. Losses in canned meat and in meat products range from 20 to 35%. 

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