Frozen Pork Chops - Using Baldwin’s Tables

[illini40]

Good morning

I could use some guidance, please.

Using Baldwin’s data and tables, do you have to add the time for frozen meat table to the time for pasteurization, for a total SV time if you are starting with frozen meat and want to go to pasteurization?

Situation: I have frozen pork chops, vac sealed, that are between 1 1/14” and 1 1/2” thick.

Per the frozen meat table, they need a little over 3 hours likely to bring to temp. But, per the pasteurization table, they need about 2 hours at 140*.

So, do I need to add the 3 hours and 2 hours, both at 140*, for a total soak of 5 hours? Or, do I just need the 3 hours, since it is a longer time than just pasteurization?

Thanks!

 

[chopsaw]

I've never used the frozen tables , but I'm thinking that's total cook time .
I usually add about an hour to the total time when I cook from frozen .

 

[dr k]

If you use the frozen table to bring the meat to the water bath temp, then use the beef, lamb, pork or the poultry table he has from the Fed for the duration at that temp to pasteurize. I use the 12% fat column on poultry since it's the longest duration.
C. Government Pasteurization Tables
The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.

Temperature	Time	Temperature	Time
°F (°C)	(Minutes)	°F (°C)	(Seconds)
130 (54.4)	112 min	146 (63.3)	169 sec
131 (55.0)	89 min	147 (63.9)	134 sec
132 (55.6)	71 min	148 (64.4)	107 sec
133 (56.1)	56 min	149 (65.0)	85 sec
134 (56.7)	45 min	150 (65.6)	67 sec
135 (57.2)	36 min	151 (66.1)	54 sec
136 (57.8)	28 min	152 (66.7)	43 sec
137 (58.4)	23 min	153 (67.2)	34 sec
138 (58.9)	18 min	154 (67.8)	27 sec
139 (59.5)	15 min	155 (68.3)	22 sec
140 (60.0)	12 min	156 (68.9)	17 sec
141 (60.6)	9 min	157 (69.4)	14 sec
142 (61.1)	8 min	158 (70.0)	0 sec
143 (61.7)	6 min
144 (62.2)	5 min
145 (62.8)	4 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

Temperature	Time	Time	Time	Time	Time	Time
°F (°C)	1% fat	3% fat	5% fat	7% fat	9% fat	12% fat
136 (57.8)	64 min	65.7 min	68.4 min	71.4 min	74.8 min	81.4 min
137 (58.3)	51.9 min	52.4 min	54.3 min	56.8 min	59.7 min	65.5 min
138 (58.9)	42.2 min	42.7 min	43.4 min	45.3 min	47.7 min	52.9 min
139 (59.4)	34.4 min	34.9 min	35.4 min	36.2 min	38.3 min	43 min
140 (60.0)	28.1 min	28.5 min	29 min	29.7 min	30.8 min	35 min
141 (60.6)	23 min	23.3 min	23.8 min	24.4 min	25.5 min	28.7 min
142 (61.1)	18.9 min	19.1 min	19.5 min	20.1 min	21.1 min	23.7 min
143 (61.7)	15.5 min	15.7 min	16.1 min	16.6 min	17.4 min	19.8 min
144 (62.2)	12.8 min	12.9 min	13.2 min	13.7 min	14.4 min	16.6 min
145 (62.8)	10.5 min	10.6 min	10.8 min	11.3 min	11.9 min	13.8 min
146 (63.3)	8.7 min	8.7 min	8.9 min	9.2 min	9.8 min	11.5 min
148 (64.4)	5.8 min	5.8 min	5.9 min	6.1 min	6.5 min	7.7 min
150 (65.6)	3.8 min	3.7 min	3.7 min	3.9 min	4.1 min	4.9 min
152 (66.7)	2.3 min	2.3 min	2.3 min	2.3 min	2.4 min	2.8 min
154 (67.8)	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.6 min
156 (68.9)	59 sec	59.5 sec	1 min	1 min	1 min	1 min
158 (70.0)	38.8 sec	39.2 sec	39.6 sec	40 sec	40.3 sec	40.9 sec
160 (71.1)	25.6 sec	25.8 sec	26.1 sec	26.3 sec	26.6 sec	26.9 sec
162 (72.2)	16.9 sec	17 sec	17.2 sec	17.3 sec	17.5 sec	17.7 sec
164 (73.3)	11.1 sec	11.2 sec	11.3 sec	11.4 sec	11.5 sec	11.7 sec
166 (74.4)	0 sec	0 sec	0 sec	0 sec	0 sec	0 sec

Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).

 

[illini40]

Thank you. To confirm I’m following, you are saying that once you use the frozen table, then use the times below to pasteurize?

For example, if the frozen table says 2 hours, then after 2 hours, you would add say up 35 minutes at 140* for 12% fat?

If you use the frozen table to bring the meat to the water bath temp, then use the beef, lamb, pork or the poultry table he has from the Fed for the duration at that temp to pasteurize. I use the 12% fat column on poultry since it's the longest duration.
C. Government Pasteurization Tables
The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.

Temperature	Time	Temperature	Time
°F (°C)	(Minutes)	°F (°C)	(Seconds)
130 (54.4)	112 min	146 (63.3)	169 sec
131 (55.0)	89 min	147 (63.9)	134 sec
132 (55.6)	71 min	148 (64.4)	107 sec
133 (56.1)	56 min	149 (65.0)	85 sec
134 (56.7)	45 min	150 (65.6)	67 sec
135 (57.2)	36 min	151 (66.1)	54 sec
136 (57.8)	28 min	152 (66.7)	43 sec
137 (58.4)	23 min	153 (67.2)	34 sec
138 (58.9)	18 min	154 (67.8)	27 sec
139 (59.5)	15 min	155 (68.3)	22 sec
140 (60.0)	12 min	156 (68.9)	17 sec
141 (60.6)	9 min	157 (69.4)	14 sec
142 (61.1)	8 min	158 (70.0)	0 sec
143 (61.7)	6 min
144 (62.2)	5 min
145 (62.8)	4 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

Temperature	Time	Time	Time	Time	Time	Time
°F (°C)	1% fat	3% fat	5% fat	7% fat	9% fat	12% fat
136 (57.8)	64 min	65.7 min	68.4 min	71.4 min	74.8 min	81.4 min
137 (58.3)	51.9 min	52.4 min	54.3 min	56.8 min	59.7 min	65.5 min
138 (58.9)	42.2 min	42.7 min	43.4 min	45.3 min	47.7 min	52.9 min
139 (59.4)	34.4 min	34.9 min	35.4 min	36.2 min	38.3 min	43 min
140 (60.0)	28.1 min	28.5 min	29 min	29.7 min	30.8 min	35 min
141 (60.6)	23 min	23.3 min	23.8 min	24.4 min	25.5 min	28.7 min
142 (61.1)	18.9 min	19.1 min	19.5 min	20.1 min	21.1 min	23.7 min
143 (61.7)	15.5 min	15.7 min	16.1 min	16.6 min	17.4 min	19.8 min
144 (62.2)	12.8 min	12.9 min	13.2 min	13.7 min	14.4 min	16.6 min
145 (62.8)	10.5 min	10.6 min	10.8 min	11.3 min	11.9 min	13.8 min
146 (63.3)	8.7 min	8.7 min	8.9 min	9.2 min	9.8 min	11.5 min
148 (64.4)	5.8 min	5.8 min	5.9 min	6.1 min	6.5 min	7.7 min
150 (65.6)	3.8 min	3.7 min	3.7 min	3.9 min	4.1 min	4.9 min
152 (66.7)	2.3 min	2.3 min	2.3 min	2.3 min	2.4 min	2.8 min
154 (67.8)	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.6 min
156 (68.9)	59 sec	59.5 sec	1 min	1 min	1 min	1 min
158 (70.0)	38.8 sec	39.2 sec	39.6 sec	40 sec	40.3 sec	40.9 sec
160 (71.1)	25.6 sec	25.8 sec	26.1 sec	26.3 sec	26.6 sec	26.9 sec
162 (72.2)	16.9 sec	17 sec	17.2 sec	17.3 sec	17.5 sec	17.7 sec
164 (73.3)	11.1 sec	11.2 sec	11.3 sec	11.4 sec	11.5 sec	11.7 sec
166 (74.4)	0 sec	0 sec	0 sec	0 sec	0 sec	0 sec

Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).

 

[dr k]

Thank you. To confirm I’m following, you are saying that once you use the frozen table, then use the times below to pasteurize?

For example, if the frozen table says 2 hours, then after 2 hours, you would add say up 35 minutes at 140* for 12% fat?

Bingo! Or let it thaw quickly ziplocked in cold water and use the from 40 F pasteurization tables on thickness in millimeters, with your water temp at the given duration. If I SV, then I'll go the extra few minutes or hour to pasteurize everything I SV so I can put it in an ice water bowl in the fridge to quickly cool down if something unexpected comes up, then after quickly cooling you have 28 days in the vac sealed 37.5 F fridge to figure out when to open it and sear for service. When my SV is started, into the frdge goes a bowl of cold water to cool that accommodates the size of meat whether I use it or not. All kinds of plans can change after a 48 hour chuck roast soak so ice water on hand is handy.

 

[daveomak]

Good morning

I could use some guidance, please.

Using Baldwin’s data and tables, do you have to add the time for frozen meat table to the time for pasteurization, for a total SV time if you are starting with frozen meat and want to go to pasteurization?

Situation: I have frozen pork chops, vac sealed, that are between 1 1/14” and 1 1/2” thick.

Per the frozen meat table, they need a little over 3 hours likely to bring to temp. But, per the pasteurization table, they need about 2 hours at 140*.

So, do I need to add the 3 hours and 2 hours, both at 140*, for a total soak of 5 hours? Or, do I just need the 3 hours, since it is a longer time than just pasteurization?

Thanks!

Yes, you need to add the thaw time and the pasteurize time to get total time...

Heating Time from 41°F (5°C) to 1°F (0.5°C) Less Than the Water Bath's Temperature

40 mm

2½ hr

1¼ hr

55 min

Table 2.2: Approximate heating times for thawed meat to 1°F (0.5°C) less than the water bath's temperature. You can decrease the time by about 13% if you only want to heat the meat to within 2°F (1°C) of the water bath's temperature.

Heating Time from Frozen to 1°F (0.5°C) Less Than the Water Bath's Temperature

40 mm

3½ hr

2 hr

1½ hr

Do not use these times to compute pasteurization times: use the pasteurization tables below.