Pereira, JorgeFerreira-Dias, S.Dionísio, LídiaPatarata, L.Matos, T. J. S.2019-11-202019-11-202017-040145-8892http://hdl.handle.net/10400.1/13172Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced following empirical procedures in the Monchique region, south of Portugal. Presenting high pH (about 6.5) and water activity (around 0.97), it is commercialized without preservatives, unpacked and with restricted commercialization period (1 week at 0C-5C). The aim of this study was (i) to assess the adequacy of unsteady-state heat transfer equations (USHTE) using Heisler charts to predict temperature in the centre of the product and the time needed to attain the temperature needed for cooking and (ii) to determine if the thermal treatment traditionally applied complies with the recommendations for refrigerated processed foods of extended durability (REPFEDs). A very good fit of USHTE to the experimental time/temperature data was observed. MA thermal process complies with the REPFEDs recommendations. Bacillus cereus and Clostridium perfringens were not detected in any of the tested samples.engNonproteolytic clostridium-botulinumEscherichia-Coli O157-H7Cooked chilled foodsBacillus-CereusModified atmosphereGrowthMorcillaSporesInactivationQualityjournal article10.1111/jfpp.128701745-4549