Application of static retort thermal processing technology for dried beef Rendang production: Evaluation of its post-processing on microbiological and physicochemical properties

Abstract

Rendang, an Indonesian heritage beef product, was thermally processed in retortable pouches having a four-layer configuration. Pouches filled with 60 g of beef rendang and 60 gr of mixed spices medium were static retorted to a F0 value of 4.1 min. The exhausting processed was 10 min and vacuum processed of 30.5 s (vacuum, flashing and seal time were 25 s, 2.5 s and 3 s, respectively). The effects of its post-process were evaluated on physicochemical and microbiological properties. Retorting decreased the microbial population, the product of pH and texture parameters. Retortion processed beef rendang had significantly lower of L*, a* and b* values. Beef rendang pouch and it’s freshly serve displayed similar characteristic on nutritional values. It is concluded that beef rendang product retorted to F0 (4.1 min), had acceptable microbiological limits and nutritional characteristic.