The results show that F0 value of 9 and cook value of
99 min were found to be optimum for processing clam meat
in retortable pouch. The product remained in good condition
in both sensory and biochemical aspects even after a
storage period of 12 months at room temperature. This
technology will help in proper utilization of the black clam
resources of the Kerala waters. Such technologies can also
ensure a steady supply of ready to eat convenience products
throughout the year.