title: Determination of the extent of heat treatment in canned hams by use of the phosphatase test.
abstract: In determining the core temperature in canned hams by Lind's phosphatase test, residual activity depends, in general, on the integral heat treatment of the core. The concept of heat treatment equivalent is a clearer description of the phenomenon. The heat treatment equivalents were determined at constant temperatures to give a residual activity as proposed by Lind (69°C for 12-lb cans):  T versus log t(69) gives a linear relationship with a z value of 5·85° C allowing the classical F(0) and z concept to be used.
authors: Hungarian Meat Research Institute, Budapest, Hungary.
authors: L
authors: L
authors: Körmendy
authors: E
authors: E
authors: Rékasi
authors: I
authors: I
authors: Fetter