2015
DOI: 10.1111/ijfs.12867
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Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype

Abstract: A series of independent studies were conducted to document the performance of an immersion vacuum cooling (IVC) prototype. Pork hams of commercial size were cured, cooked and then cooled using either a chill cabinet, a chilling room or the IVC prototype. Cooking and cooling losses, temperature profiles and selected product quality properties were compared. Results showed that no growth of spores was detected on either IVC or chill cabinet hams, while growth was detected on chilling room hams. Texture attribute… Show more

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Cited by 10 publications
(7 citation statements)
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“…There is no significant difference in the average weight loss of large meat joints among the three cooling methods of chill cabinet, chilling room or the IVC prototype (Drummond et al . ().…”
Section: Resultsmentioning
confidence: 97%
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“…There is no significant difference in the average weight loss of large meat joints among the three cooling methods of chill cabinet, chilling room or the IVC prototype (Drummond et al . ().…”
Section: Resultsmentioning
confidence: 97%
“…Textural profile is a reflection of the quality of meat (Drummond et al . (). As shown in Table , there was no significant difference in hardness, chewiness and firmness for three groups.…”
Section: Resultsmentioning
confidence: 97%
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“…The vacuum cooling of large meat joints and the comparison with conventional cooling methods are research topics that have been extensively explored in the literature (McDonald et al 2000;Desmond et al 2000;Wang 2000, 2004;McDonald and Sun 2001a, b;Cheng and Sun 2006;Drummond and Sun 2008;Drummond et al 2015). However, studies focused on evaluating the benefits of vacuum cooling of small meat cuts, such as chicken breast cuts, are rather limited (Self et al 1990;Huber and Laurindo 2005;Schmidt et al 2010;Zhang et al 2013;Schmidt and Laurindo 2014).…”
Section: Introductionmentioning
confidence: 99%
“…This research not only focused on the impact of sugar replacement and salt replacement on the nutritional quality of foods, but also their impact on food safety and consumer acceptability. Globally, there remains intense attention on the mechanisms to maintain and improve food safety and security (Drummond et al ., ; Hoffmann & Schrader, ; Nogueira et al ., ; Seguí et al ., ; Shinde et al ., ; Freitas et al ., ; Fu et al ., ; Phan et al ., ). Certainly, there is a strong consumer and industrial movement towards cleaner food labels, foods with added nutritional benefits, and above all new techniques to ensure food safety and security across the supply chain.…”
mentioning
confidence: 99%