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Not AvailableThe aim of the study was to develop ready-to-serve bread spread from crab meat. Bread spread was processed at 115, 121.1 and 1300C to an F0 value of 6 min. The effect of three different process temperatures on the chemical, physical and microbial quality was analysed. Heating lag factor (Jh) was highest for the product processed at 1150C whereas cooling lag factor (Jc) was highest for the product processed at 1300C. A reduction of 39.25 and 29.21% in process time was observed for the product processed at 130 and 121.10C respectively compared to product processed at 1150C. All the products were commercially sterile. TVB-N, TMA-N, TBA and FFA values increased upon thermal processing. Least increase of TVB-N and TMA-N was for the product processed at 1300C whereas least increase of FFA value was observed for the product processed at 121.10C. Thermal processing at higher temperature increased the loss of amino acids significantly (p<0.05). Sensorially, the product processed at 121.10C rated better compared to 115 and 1300C.Not Availabl