19. Canned Products and Pâté

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Isabel Guerrero Legarreta

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch19

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Guerrero Legarreta, I. (2010) Canned Products and Pâté, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch19

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Departamento de Biotecnología, Universidad Autónoma, Metropolitana, Unidad Iztapalapa, San Rafael Atlixco 186, Del. Iztapalapa, Apartado Postal 55-535, C.P. 092340, Mexico City

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • canned products and pâté;
  • canning, efficient meat preservation method;
  • spoilage microorganisms in canned meats, C. thermosacarolyticum of first importance;
  • intrinsic and extrinsic meat characteristics on meat microbial populations;
  • food composition and structure - determining microbial colonization;
  • microbial and enzyme destruction in canned foods;
  • thermal inactivation parameters;
  • aseptic processing;
  • paste products - liver pâté and pâté de foie gras;
  • canned meat products


This chapter contains sections titled:

  • Introduction

  • Effect of Intrinsic and Extrinsic Meat Characteristics on Meat Microbial Populations

  • Toxins

  • Microbial and Enzyme Destruction in Canned Foods

  • Convection

  • Heat Transfer Mechanisms

  • Conduction

  • Convection

  • Thermal Inactivation Parameters

  • Process Lethality Calculations

  • Commercial Sterilization

  • Aseptic Processing

  • Canning

  • Canned Meat Products

  • Paste Products: Liver Pâté and Pâté de Foie Gras

  • References