S ummary : The effect of the pH value of minced meat on the heat resistance of Clostridium sporogenes spores inoculated in it was examined. A drop in pH from 6·0 to 4·8 decreased the decimal reduction time by 40%, irrespective of the heating temperature. In other words, the z value is independent of pH.
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Löwik et al. (1972) studied this question.
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