Design of retort pouch packaging and shelf life estimation for commercial sterilized mutton tongseng by MSMEs

Abstract

Abstract Processed livestock products have a crucial role in the community as the secondary source of animal protein, followed by fishing goods. Goat meat is frequently cooked in many ways such as satay, soup, stew, tongseng, and other dishes. Nevertheless, the availability of pre-packaged goat meat products is limited due to the fact that they are mostly prepared on a made-to-order basis. HnR Food is a Micro, Small, and Medium Enterprise (MSME) that specializes in the production of commercially sterilized Ready to Eat (RTE) food products. Manufacturing RTE (Ready-to-Eat) products pose significant difficulties, particularly for MSMEs as it necessitates meticulous sterilization and packaging procedures to guarantee high quality and extended shelf life. The ASLT Arrhenius model was employed to conduct shelf life testing. The retort pouch bag packaging was compatible with the specified sterilization procedure and provided a cost-effective substitute for cans. The shelf life of mutton tongseng in the retort pouch bag was found to be 93 days or roughly 3 months at a temperature of 25°C. However, if stored at a temperature of 4°C, the shelf life could be extended to 170 days or approximately 6 months.