摘要：Increasing consumer demands for ready-to eat meals has resulted in the improvement of “sous vide” or vacuum packaging technology followed by processing in-pack. “Çoban Kavurma” was the first meal processed, in the application experiments of this technology to Turkish traditional dishes. After processing and during the cold storage (4 oC); the sensorial, microbiological, physical and chemical qualities were determined periodically. The results showed that; a stable state on the product quality and improving long shelf life can be observed during mainly 42 days no significant changes were observed following control period until 63 days. In this treatment, “Pasteurizing Value (VP)” was also determined as an assurance of product and the heating applications.
