Effect of pH on the Heat Resistance of Clostridium sporogenes Spores in Minced Meat |
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| Authors: | J. A. M. Lö wik,,P. J. Anema |
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| Affiliation: | Unilever Research Duiven, P.O. Box 7, Zevenaar, The Netherlands |
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| Abstract: | S ummary : The effect of the pH value of minced meat on the heat resistance of Clostridium sporogenes spores inoculated in it was examined. A drop in pH from 6·0 to 4·8 decreased the decimal reduction time by 40%, irrespective of the heating temperature. In other words, the z value is independent of pH. |
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