Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork

Meat Science

Volumn 90, Issue 1, 2012, Pages 199-203

  Dong, Xiaoguang ^a   Chen, Hui ^a   Liu, Yi ^a   Dai, Ruitong ^a   Li, Xingmin ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Combined cooling; Immersion vacuum cooling; Pork; Vacuum cooling

Indexed keywords

AIR BLAST; COOLING LOSS; COOLING METHODS; COOLING RATES; FEASIBILITY ASSESSMENT; IMMERSION VACUUM COOLING; INTERMEDIATE TEMPERATURES; PORK; SHEAR FORCE; VACUUM COOLING;

MEATS; VACUUM; VACUUM APPLICATIONS; VACUUM TECHNOLOGY;

COOLING;

ANIMAL; ARTICLE; COOKING; MEAT; METHODOLOGY; SWINE; TEMPERATURE; VACUUM;

ANIMALS; COOKING; MEAT; SWINE; TEMPERATURE; VACUUM;

EID: 80053188420     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.002     Document Type: Article

References (25)

1. AOAC Official methods of analysis 1980, Association of Official Analytical Chemists, Washington.
2. Cheng Q., Sun D.-W. Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling. International Journal of Food Science and Technology 2006, 41(8):938-945.
3. Cheng Q., Sun D.-W. Improving the quality of pork ham by pulsed vacuum cooling in water. Journal of Food Process Engineering 2006, 29(2):119-133.
4. Cheng Q., Sun D.-W., Scannell A.G.M. Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods. Journal of Food Engineering 2005, 67(4):427-433.
5. Desmond E.M., Kenny T.A., Ward P. The effect of injection level and cooling method on the quality of cooked ham joints. Meat Science 2002, 60:271-277.
6. Desmond E.M., Kenny T.A., Ward P., Sun D.-W. Effect of rapid and conventional cooling methods on the quality of cooked ham joints. Meat Science 2000, 56(3):271-277.
7. Drummond L.S., Sun D.-W. Feasibility of water immersion cooking of beef joints: Effect on product quality and yield. Journal of Food Engineering 2006, 77(2):289-294.
8. Drummond L., Sun D.-W. Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size. Meat Science 2008, 80(3):738-743.
9. Drummond L., Sun D.-W., Vila C.T., Scannell A.G.M. Application of immersion vacuum cooling to water-cooked beef joints - Quality and safety assessment. LWT-Food Science and Technology 2009, 42:332-337.
10. Houska M., Landfeld A., Sun D.-W. Eating quality enhancement of cooked pork and beef by ripening in brine and vacuum cooling. Journal of Food Engineering 2005, 68(3):357-362.
11. Houska M., Sun D.-W., Landfeld A., Zhang Z. Experimental study of vacuum cooling of cooked beef in soup. Journal of Food Engineering 2003, 59:105-110.
12. Huber E., Laurindo J.B. Weight loss of precooked chicken breast cooled by vacuum application. Journal of Food Process Engineering 2005, 28(3):299-312.
13. Huber E., Laurindo J.B. Determination of mass transfer coefficients during the vacuum cooling of pre-cooked meat cuts. International Journal of Food Properties 2006, 9(2):287-298.
14. McDonald K., Sun D.-W. Vacuum cooling technology for the food processing industry: A review. Journal of Food Engineering 2000, 45(2):55-65.
15. McDonald K., Sun D.-W. Effect of evacuation rate on the vacuum cooling process of a cooked beef product. Journal of Food Engineering 2001, 48(3):195-202.
16. McDonald K., Sun D.-W. The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling. Journal of Food Engineering 2001, 47(3):175-183.
17. McDonald K., Sun D.-W., Kenny T. Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling. Lebensmittel"Wissenschaft und"Technologie 2000, 33(1):21-29.
18. McDonald K., Sun D.-W., Kenny T. The effect of injection level on the quality of a rapid vacuum cooled cooked beef product. Journal of Food Engineering 2001, 47(2):139-147.
19. Palka K., Daun H. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science 1999, 51(3):237-243.
20. Schmidt F.C., Aragão G.M.F., Laurindo J.B. Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel. Journal of Food Engineering 2010, 100(2):219-224.
21. Sun D.-W., Zheng L. Vacuum cooling technology for the agri-food industry: Past, present and future. Journal of Food Engineering 2006, 77(2):203-214.
22. Sun D.-W., Wang L. Heat transfer characteristics of cooked meats using different cooling methods. International Journal of Refrigeration 2000, 23:508-516.
23. Wang L., Sun D.-W. Rapid cooling of porous and moisture foods by using vacuum cooling technology. Trends in Food Science and Technology 2001, 12:174-184.
24. Wang L., Sun D.-W. Experimental evaluation of the performance of vacuum cooling method for large cooked meat joints. Journal of Food Process Engineering 2002, 25(5):455-471.
25. Zheng L., Sun D.-W. Vacuum cooling for the food industry - A review of recent research advances. Trends in Food Science and Technology 2004, 15(12):555-568.