title: Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork.
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.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 10083, China.
authors.forename: Xiaoguang
authors.initials: X
authors.lastname: Dong
authors.forename: Hui
authors.initials: H
authors.lastname: Chen
authors.forename: Yi
authors.initials: Y
authors.lastname: Liu
authors.forename: Ruitong
authors.initials: R
authors.lastname: Dai
authors.forename: Xingmin
authors.initials: X
authors.lastname: Li
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D008460:Meat / Q000032:analysis*; D013552:Swine; D013696:Temperature; D014618:Vacuum