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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Feng, Chao-Hui Drummond, Liana Zhang, Zhi-Hang Sun, Da-Wen |
| Description | Country affiliation: Ireland Author Affiliation: Feng CH ( FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.) |
| Abstract | The effects of agitation (1002 rpm), different pressure reduction rates (60 and 100 mbar/min), as well as employing cold water with different initial temperatures (IWT: 7 and 20°C) on immersion vacuum cooling (IVC) of cooked pork hams were experimentally investigated. Final pork ham core temperature, cooling time, cooling loss, texture properties, colour and chemical composition were evaluated. The application for the first time of agitation during IVC substantially reduced the cooling time (47.39%) to 4.6°C, compared to IVC without agitation. For the different pressure drop rates, there was a trend that shorter IVC cooling times were achieved with lower cooling rate, although results were not statistically significant (P>0.05). For both IWTs tested, the same trend was observed: shorter cooling time and lower cooling loss were obtained under lower linear pressure drop rate of 60 mbar/min (not statistically significant, P>0.05). Compared to the reference cooling method (air blast cooling), IVC achieved higher cooling rates and better meat quality. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 2 |
| Volume Number | 95 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2013-10-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Chemical Phenomena Food Handling Methods Meat Analysis Animals Cold Temperature Cooking Food Quality Pressure Swine Vacuum Water Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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