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

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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.

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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

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来源期刊

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.