Weight loss in superchilled pork as affected by cooling rate

Martin G. Landerslev; Adriana  Araya-Morice; Luigi Pomponio; Jorge Ruiz-Carrascal

doi:10.1016/j.jfoodeng.2017.09.012

Weight loss in superchilled pork as affected by cooling rate

Martin G. Landerslev, Adriana Araya-Morice, Luigi Pomponio, Jorge Ruiz-Carrascal (Corresponding Author)

Not published at VTT

Research output: Contribution to journal › Article › Scientific › peer-review

4 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	25-28
Number of pages	4
Journal	Journal of Food Engineering
Volume	219
DOIs	https://doi.org/10.1016/j.jfoodeng.2017.09.012
Publication status	Published - Feb 2018
MoE publication type	A1 Journal article-refereed

Keywords

Cooling rate
Infinite cylinder
Meat quality
Superchilling
Weight loss

Access to Document

10.1016/j.jfoodeng.2017.09.012

Cite this

@article{5e54db357b6742fd8f75e40a91ba4fcb,

title = "Weight loss in superchilled pork as affected by cooling rate",

abstract = "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.",

keywords = "Cooling rate, Infinite cylinder, Meat quality, Superchilling, Weight loss",

author = "Landerslev, {Martin G.} and Adriana Araya-Morice and Luigi Pomponio and Jorge Ruiz-Carrascal",

note = "Funding Information: This research was supported by a GUDP grant from the Ministry of Food, Agriculture and Fisheries (Globalmeat: 34009-13-0699 ). The cooperation of Linda de Sparra Terkelsen in sampling is acknowledged. Jorge Ruiz-Carrascal thanks Norma & Frode S. Foundation for its support. Funding Information: This research was supported by a GUDP grant from the Ministry of Food, Agriculture and Fisheries (Globalmeat: 34009-13-0699). The cooperation of Linda de Sparra Terkelsen in sampling is acknowledged. Jorge Ruiz-Carrascal thanks Norma & Frode S. Foundation for its support. Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd Copyright: Copyright 2020 Elsevier B.V., All rights reserved.",

year = "2018",

month = feb,

doi = "10.1016/j.jfoodeng.2017.09.012",

language = "English",

volume = "219",

pages = "25--28",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

TY - JOUR

T1 - Weight loss in superchilled pork as affected by cooling rate

AU - Landerslev, Martin G.

AU - Araya-Morice, Adriana

AU - Pomponio, Luigi

AU - Ruiz-Carrascal, Jorge

N1 - Funding Information: This research was supported by a GUDP grant from the Ministry of Food, Agriculture and Fisheries (Globalmeat: 34009-13-0699 ). The cooperation of Linda de Sparra Terkelsen in sampling is acknowledged. Jorge Ruiz-Carrascal thanks Norma & Frode S. Foundation for its support. Funding Information: This research was supported by a GUDP grant from the Ministry of Food, Agriculture and Fisheries (Globalmeat: 34009-13-0699). The cooperation of Linda de Sparra Terkelsen in sampling is acknowledged. Jorge Ruiz-Carrascal thanks Norma & Frode S. Foundation for its support. Publisher Copyright: © 2017 Elsevier Ltd Copyright: Copyright 2020 Elsevier B.V., All rights reserved.

PY - 2018/2

Y1 - 2018/2

N2 - 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.

AB - 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.

KW - Cooling rate

KW - Infinite cylinder

KW - Meat quality

KW - Superchilling

KW - Weight loss

UR - http://www.scopus.com/inward/record.url?scp=85029756268&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2017.09.012

DO - 10.1016/j.jfoodeng.2017.09.012

M3 - Article

VL - 219

SP - 25

EP - 28

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -

Weight loss in superchilled pork as affected by cooling rate

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this