 The study found that different temperatures and times during retorting affected the physical characteristics and palatability of moist-cut food. At 113°C to 32 minutes, the food had lower viscosity, firmer texture, and smaller particles than other treatments. Additionally, it had a higher pH level than the other treatments. However, the preference ratio was not significantly different from the other treatments. This article was authored by Esther A. Hagenplantinger, Denmark F. Orlanes, Guido Bosch, and others.