Some factors involved have been elucidated with recent research. VARIABLES affecting color of further processed poultry have been a concern of processors for some time. The findings of the present study suggest that using optimized sterilization conditions will improve the microbial safety, sensory attributes, and nutritional retention for retorted short-rib patties. From RSM and contour analysis, the final optimum sterilization condition of the patties that simultaneously satisfied all specifications was determined to be 119.4☌ for 18.55min using a water-cascading rotary mode. Quality attributes were significantly affected by the sterilization temperature, time, and processing method. The response surface methodology (RSM) and contour analysis were applied to find the optimum sterilization conditions for the patties. In total, 27 sterilization conditions with various temperatures, times, and processing methods were tested using a 3 factorial design. The aim of this study was to determine the optimum sterilization conditions for short-rib patties in retort trays by considering microbiological safety, nutritive value, sensory characteristics, and textural properties. The taste and palatability of the WP-2 and WP-3 were superior to the control patty and WP-1 (p<0.05). Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant unsaturated fatty acid in the four groups. The total amino acid content of the control patty, WP-1, WP-2, and WP-3 were 18.29, 17.83, 17.86, and 17.37%, respectively. The pH and TBARS value of the WP-2 and WP-3 were lower than those of the control patty and WP-1 (P<0.05). The L* and b* values of the control patty was higher than those of the WP-1, WP-2, and WP-3 (p<0.05). Moisture, crude protein, crude fat, crude ash, Hunter's a* value, calorie, water holding capacity, VBN content, total bacterial counts, amino acid composition, fatty acid composition, flavor, texture, and juiciness were not significantly different among the pork patties. Pork patties were prepared by four types: pork patty without wine (control), pork patty containing wine 1% (WP-1), pork patty containing wine 3% (WP-2), and pork patty containing wine 5% (WP-3). This study was carried out to investigate the effects of adding wine on the quality and palatability of pork patties.
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