Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 11, 2012, Pages 1024-1038

  Feng, Chaohui ^a   Drummond, Liana ^a   Zhang, Zhihang ^a   Sun, Da Wen ^a   Wang, Qijun ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

air blast cooling; cooling; cooling loss; cooling rate; food safety; immersion vacuum cooling; meat industry; vacuum cooling

Indexed keywords

AIR BLAST; COOLING LOSS; COOLING RATES; MEAT INDUSTRY; VACUUM COOLING;

ACCIDENT PREVENTION; COOLING; ENERGY UTILIZATION; FOOD SAFETY; INDUSTRY; VACUUM APPLICATIONS;

MEATS;

ANIMAL; COLD; COOKING; FOOD HANDLING; FOOD QUALITY; MEAT; METHODOLOGY; PRACTICE GUIDELINE; PRODUCT SAFETY; REVIEW; THEORETICAL MODEL; VACUUM;

ANIMALS; COLD TEMPERATURE; CONSUMER PRODUCT SAFETY; COOKING; FOOD HANDLING; FOOD QUALITY; GUIDELINES AS TOPIC; MEAT PRODUCTS; MODELS, THEORETICAL; VACUUM;

EID: 84864710224     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.594186     Document Type: Review

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