Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling |
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Authors: | Qiaofen Cheng,& Da-Wen Sun |
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Affiliation: | FRCFT Group, Biosystems Engineering, University College Dublin, National University of Ireland, Earlsfort Terrace, Dublin 2, Ireland |
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Abstract: | To optimise vacuum cooling for application in the meat industry, an improved cooling method, i.e. vacuum cooling with water (or immersion vacuum cooling), was designed to cool cooked pork ham (2.2 ± 0.2 kg). It was found that the cooling time of vacuum cooling with water was significantly shorter than that of traditional air blast cooling (P < 0.05). For the cooling loss, vacuum cooling with water was significantly lower (6.99%) than that of vacuum cooling without water (13.71%) (P < 0.05). Significant differences in physical and chemical attributes were also observed for ham processed by vacuum cooling with and without water (P < 0.05). Therefore, for a certain size of pork ham, vacuum cooling with water could be an effective method to meet safety guidelines and obtain compatible quality attributes with air blast cooling. |
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Keywords: | Air blast cooling cooked meat cooling time immersion vacuum cooling mass loss pork ham quality vacuum cooling weight loss |
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