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  • Title: Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork.
    Author: Dong X, Chen H, Liu Y, Dai R, Li X.
    Journal: Meat Sci; 2012 Jan; 90(1):199-203. PubMed ID: 21802217.
    Abstract:
    Vacuum cooling followed by immersion vacuum cooling was designed to cool water-cooked pork (1.5±0.05 kg) compared with air blast cooling (4±0.5°C, 2 m/s), vacuum cooling (10 mbar) and immersion vacuum cooling. This combined cooling method was: vacuum cooling to an intermediate temperature of 25°C and then immersion vacuum cooling with water of 10°C to the final temperature of 10°C. It was found that the cooling loss of this combined cooling method was significantly lower (P<0.05) than those of air blast cooling and vacuum cooling. This combined cooling was faster (P<0.05) than air blast cooling and immersion vacuum cooling in terms of cooling rate. Moreover, the pork cooled by combined cooling method had significant differences (P<0.05) in water content, color and shear force.
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