Eating quality enhancement of cooked pork and beef by ripening in brine and vacuum cooling

Journal of Food Engineering

Volumn 68, Issue 3, 2005, Pages 357-362

  Houska M ^a   Landfeld, A ^a   Sun, Da Wen ^b  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Beef; Cooked meat; Mass loss; Meat quality; Pork; Sauce; Vacuum cooling

Indexed keywords

COOLING; PARAMETER ESTIMATION; POTABLE WATER; REFRIGERATION; VACUUM APPLICATIONS; VENTILATION;

BEEF; COOKED MEAT; MASS LOSS; MEAT QUALITY; PORK; SAUCES; VACUUM COOLING;

MEATS;

EID: 10644230825     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.010     Document Type: Article

References (6)

1. Anon (2001). On hygienic requirements on catering services and on principles of personal and operational hygiene during of epidemiological serious activities, Decree No.107, Ministry of Health, Czech Republic.
2. Houska, M., Sun, D.-W., Landfeld, A., & Zhihang, Z. (2003). Experimental study of vacuum cooling of cooked beef in soup. Journal of Food Engineering, 59, 95-102.
3. McDonald, K., & Sun, D.-W. (2001 a). Effect of evacuation rate on the vacuum cooling process of a cooked beef product. Journal of Food Engineering, 48, 195-202.
4. McDonald, K., & Sun, D.-W. (2001b). The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling. Journal of Food Engineering, 47, 175-183.
5. McDonald, K., Sun, D.-W., & Kenny, T. (2001). The effect of injection level on the quality of a rapid vacuum cooled cooked beef product. Journal of Food Engineering, 47, 139-147.
6. Sun, D.-W., (1999). Effect of chilling methods on rapid cooling of cooked ham. In Proceedings of 20th International Congress of Refrigeration, Sydney, Australia, 19-24 September 1999. ISBN 2-913149-06-5.