4 °C - the National Sea Grant Library

and indicating thermometer.
In addition to steam distribution patterns, a series of heat penetration profiles
were obtained for the various product types in order to establish standard operating
procedures and a process schedule. It was determined that a process schedule of 4
minutes and 15 seconds at 87.8°C would deliver sufficient heat to all four product
types.
Figure 2 shows the slowest heating curves from nine observations for each of
the four product types studied. Internal meat temperatures reached 79.4°C in 3
minutes and 45 seconds. Final temperatures exceeded 85°C for all product types at
4 minutes.
80
20
0
Figure 2. Heat Penetration Profiles
0 30 60 90 120 150 180 210 240
Time (sec)
* Jumbo * Bad&n + Special 8 Claw
Harrison and Huang (1990) first determined decimal point reduction times (Dvalues)
for inactivation of Listeria monocytogenes (Scott A) in blue crab meat. Dvalues
of 40.43, 12.00 and 2.61 minutes at 50, 55 and 60°C were found. Hackney et
aI. (1991) found similar D-values of 12.4 and 2.4 at 55 and 60°C for Listeria in blue
crab meat. Based on an inoculated pack study with Listeria monocytogenes, a process
achieving an internal temperature of 75°C was adequate to achieve at least a 7D
process (Hackney et al., 1991). The heat penetration profiles shown in this study
(85°C) would be sufficient to provide a D-value for L. monocytogenes of several
hundred fold.