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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Feng, Chaohui Drummond, Liana Zhang, Zhihang Sun, Da-Wen Wang, Qijun |
| Description | Country affiliation: Ireland Author Affiliation: Feng C ( Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin, Ireland.) |
| Abstract | Vacuum cooling (VC) is commonly applied for cooling of several foodstuffs, to provide exceptionally rapid cooling rates with low energy consumption and resulting in high-quality food products. However, for products such as meat and cooked meat products, the higher cooling loss of vacuum cooling compared with established methods still means lower yields, and important meat quality parameters can be negatively affected. Substantial efforts during the past ten years have aimed to improve the technology in order to offer the meat industry, especially the cooked meat industry, optimized production in terms of safety regulations and guidelines, as well as meat quality. This review presents and discusses recent VC developments directed to the cooked meat industry. The principles of VC, and the basis for improvements of this technology, are firstly discussed; future prospects for research and development in this area are later explored, particularly in relation to cooling of cooked meat and meat products. |
| File Format | HTM / HTML |
| ISSN | 10408398 |
| Issue Number | 11 |
| Volume Number | 52 |
| e-ISSN | 15497852 |
| Journal | Critical Reviews in Food Science and Nutrition |
| Language | English |
| Publisher | Taylor & Francis |
| Publisher Date | 2012-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Sciences Food Handling Methods Meat Products Analysis Animals Cold Temperature Consumer Product Safety Cooking Food Quality Guidelines As Topic Models, Theoretical Vacuum Journal Article Review |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Medicine Food Science |
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