title: Vacuum cooling of meat products: current state-of-the-art research advances.
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.
authors: 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.
authors: Chaohui
authors: C
authors: Feng
authors: Liana
authors: L
authors: Drummond
authors: Zhihang
authors: Z
authors: Zhang
authors: Da-Wen
authors: DW
authors: Sun
authors: Qijun
authors: Q
authors: Wang
mesh_terms: D000818:Animals; D003080:Cold Temperature; D003257:Consumer Product Safety; D003296:Cooking / Q000379:methods; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D017408:Guidelines as Topic; D008461:Meat Products / Q000032:analysis*; D008962:Models, Theoretical; D014618:Vacuum