2025-12-01 https://unilib.phaidrabg.rs/o:8578 doi:10.18485/meattech.2025.66.3.9 info:eu-repo/semantics/article application/pdf 1206519 bytes Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 61 endpage: 69 Rašeta, Mladen Branković Lazić, Ivana Petronijević, Radivoj Zsolt, Becskei Jovanović, Jelena Mrdović, Boris Lukić, Mirjana Institute of Meat Hygiene and Technology eng The objective of this work was to ensure all necessary prerequisites for exporting canned fish meat (tuna pâté) to the United States market are met. To accomplish this, thermocou- ple measurements were conducted during sterilization in the autoclave to validate the heat treatment process. Initially, a temperature distribution study was carried out during regular production, followed by a heat penetration study. In both cases, the success criteria were satisfied. The temperature distribution was monitored using nine thermocouple probes, and within one minute after the holding time (come up time), the temperature at all measured points in the autoclave medium exceeded 120°C. For the heat penetration study, eleven probes were used, eight placed in the thermal centre of the cans and three in the autoclave medium. All probes located at the thermal centre achieved F0 values ranging from 6.88 to 8.56 minutes, confirming the safety and effectiveness of the sterilization process for tuna pâté intended for export to the United States. http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode Sterilization, US import, Tuna pâté, Thermal distribution study, Heat penetration study Fulfilling the requirements for exporting fish meat products (tuna pâté) to the United States market