This study aimed to identify in which extent cooling rate in pork subjected to superchilling influences the final weight loss after storage. Different cooling systems (brines at −15 °C and -9 °C, forced air at −18 °C and still air −24 °C) led to a range of cooling rates in pork model systems. The ice crust on the surface of pork grew faster in those systems with a higher energy flux. Higher cooling rates led to lower weight loss after superchilling storage, highlighting the importance of using fast cooling systems for superchilled pork.
- Cooling rate
- Infinite cylinder
- Meat quality
- Weight loss
Landerslev, M. G., Araya-Morice, A., Pomponio, L., & Ruiz-Carrascal, J. (2018). Weight loss in superchilled pork as affected by cooling rate. Journal of Food Engineering, 219, 25-28. https://doi.org/10.1016/j.jfoodeng.2017.09.012