An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2025-03-09 DOI:10.1016/j.meatsci.2025.109805
Caihu Liao , Jinjie Li , Jianhua Zhu , Xia Zhang , Fangyun Dong , Wenjing Li , Siyun Xie
{"title":"An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling","authors":"Caihu Liao ,&nbsp;Jinjie Li ,&nbsp;Jianhua Zhu ,&nbsp;Xia Zhang ,&nbsp;Fangyun Dong ,&nbsp;Wenjing Li ,&nbsp;Siyun Xie","doi":"10.1016/j.meatsci.2025.109805","DOIUrl":null,"url":null,"abstract":"<div><div>To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&amp;VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC). Our results showed that UO-IVC&amp;VC effectively integrated IVC and VC under isobaric conditions. The time required to reduce the core temperature from 72 to 4 °C with UO-IVC&amp;VC was 59.9 min, longer than VC (44.4 min) but shorter than IVC (90.2 min) and AB (356.8 min) (<em>p</em> <em>&lt;</em> 0.05). UO-IVC&amp;VC significantly shortened the cooling time in the later phase (20–4 °C) to 29.5 min, which was slightly faster than VC (31.5 min) (<em>p</em> <em>&gt;</em> 0.05). The weight loss rate for UO-IVC&amp;VC-treated sample was 3.81 %, lower than that of AB (4.32 %) (<em>p</em> <em>&gt;</em> 0.05) and VC (9.23 %) (<em>p</em> <em>&lt;</em> 0.05), but slightly higher than IVC (3.36 %) (<em>p</em> <em>&gt;</em> 0.05). The color coordinates (<em>a</em>*, <em>L</em>*), relaxation time T<sub>24</sub>, and texture (Warner-Bratzler shear force, Hardness, Gumminess and Chewiness) of UO-IVC&amp;VC-treated sample were intermediate between VC and IVC, which improved color and quality. Additionally, UO-IVC&amp;VC, IVC, and AB treatments resulted in uniform moisture distribution, while VC, IVC, and UO-IVC&amp;VC exhibited slightly more disordered muscle fiber structures compared to AB. In conclusion, UO-IVC&amp;VC demonstrates potential for effective application in the cooling of large, cooked meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109805"},"PeriodicalIF":7.1000,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030917402500066X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

Abstract

To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC). Our results showed that UO-IVC&VC effectively integrated IVC and VC under isobaric conditions. The time required to reduce the core temperature from 72 to 4 °C with UO-IVC&VC was 59.9 min, longer than VC (44.4 min) but shorter than IVC (90.2 min) and AB (356.8 min) (p < 0.05). UO-IVC&VC significantly shortened the cooling time in the later phase (20–4 °C) to 29.5 min, which was slightly faster than VC (31.5 min) (p > 0.05). The weight loss rate for UO-IVC&VC-treated sample was 3.81 %, lower than that of AB (4.32 %) (p > 0.05) and VC (9.23 %) (p < 0.05), but slightly higher than IVC (3.36 %) (p > 0.05). The color coordinates (a*, L*), relaxation time T24, and texture (Warner-Bratzler shear force, Hardness, Gumminess and Chewiness) of UO-IVC&VC-treated sample were intermediate between VC and IVC, which improved color and quality. Additionally, UO-IVC&VC, IVC, and AB treatments resulted in uniform moisture distribution, while VC, IVC, and UO-IVC&VC exhibited slightly more disordered muscle fiber structures compared to AB. In conclusion, UO-IVC&VC demonstrates potential for effective application in the cooling of large, cooked meat products.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
一种创新的熟猪肉真空冷却方法:浸入式真空冷却和真空冷却之间的不间断操作
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
期刊最新文献
Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging Effects of tartrate on color stability and myoglobin affinity for oxygen in beef
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1