Further information for the Establisment of Thermal Processes. PDF.
This a Procotol developed by the Institute of Thermal Processing Specialists, of which I am a Charter Member.
Thanks for the link. Maybe it's my PC or my misunderstanding of the content's objective but it seemed to have a few limitations (for me) -
(1) Lack of theory.
(2) Lack of representative data.
(3) Hyperlinks non-functional.
(4) Latest reference appears to be for 1995 (although the canning basics may be much the same today).
Again, It's not my area but how does it compare to something like -
(I can see this has similar criticisms for (1,2), maybe intended to be read with texts like I can recall using a long time ago such as bulletin 26-L (NCA), eg as per the set of manuals referred here -
Rgds / Charles.C
PS - added @Zeehan - here are a few documents with some basic process theory to read alongside the practical stuff from ratcht-
thermal processing for sterilization-preservation.pdf 4.41MB
Food sterilization,preservation by heat.pdf 65.62KB
thermal process design.pdf 1.76MB
(i assume yr production team will already have carried out similar procedures to the above for yr retort pouch products although as ratcht has elaborated, the introduction of substantial bone content will probably require a large re-think of the process conditions)