Molina-Carrasquillo, Luis E.

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Enlatado de Oryctolagus cuniculus en agua utilizando diferentes tiempos de pre-cocción
(2014) Molina-Carrasquillo, Luis E.; Latorre-Acevedo, José R.; College of Agricultural Sciences; Rivera, Aixa; Riquelme, Ernesto; Orellana, Lynette; Department of Food Science and Technology; Parés Matos, Elsie I.
This study is focused on the development of a commercial sterilization method using Geobacillus stearothermophilus as a biological marker to can rabbit meat. Rabbits weighing 2.0 kg were used to determine which preprocessing was the best. The measurements of Water Holding Capacity (WHC), tenderness by Warner Bratzler Shear Force and pH were taken to determine the best combinations of time of precook and brine. Based on Jay (2000), D and Z values were determined using different temperatures and an inoculum of Geobacillus stearothermophilus in the food matrix. Cans were store for three months after sterilization and tested for presence of microorganisms. The measurements results were high pH on the front legs and the WHC was high on the loin. The brine influenced on WHC, but it was not significant. The precook treatment affected the meat tenderness. The Z value was 39ºC and the sterilization conditions calculated were 15.5 minutes at 124ºC.