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

University of Copenhagen

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

5 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

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10.1016/j.jfoodeng.2017.09.012

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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.",

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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.

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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

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Weight loss in superchilled pork as affected by cooling rate

Abstract

Keywords

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