Cooking Process Optimization in Canned Beef Production Using the Response Surface Method

Canning food is one of the good methods of food preservation. This method will create a good shelf if the principles of preparation are observed. In this regard, the present study aimed to optimize the cooking time and pressure for canned beef production. In this study, three levels of pressure (1, 1.2 and 1.4 bars) and three cooking times (9, 15 and 18 minutes) were applied. Response surface method was used for pH, phloem weight, water-soluble solids (Brix), and protein content and sensory examinations in the produced products. The results showed that the phloem, weight and the general acceptance of the samples decreased with the increasing of processing time and pressure. Only the linear parameter of process time had a significant effect on the pH at the level of 5%, which increased slightly with the pH of the samples. The results of process optimization showed that the surface response method is an appropriate approach for optimizing the cooking process in the preparation of canned veal.