This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in pvalues for finely chopped sausages (diameter 90:148.8 → 97.64 minutes; diameter 75:111.2→58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged. IOP Conf. Series: earth and environmental science 854 http://creativecommons.org/licenses/by/4.0/legalcode https://unilib.phaidrabg.rs/o:271 doi:10.1088/1755-1315/854/1/012079 Rašeta, Mladen Jovanović, Jelena Becskei, Žolt Branković-Lazić, Ivana Mrdović, Boris Djordjević, Vesna eng Optimization of pasteurization of meat products using pasteurization values (p-values) IOP Publishing 2022 application/pdf 710486 bytes info:eu-repo/semantics/conferenceProceedings