Weight loss in superchilled pork as affected by cooling rate

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

Research output: Contribution to journalArticleScientificpeer-review

2 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 languageEnglish
Pages (from-to)25-28
Number of pages4
JournalJournal of Food Engineering
Volume219
DOIs
Publication statusPublished - Feb 2018
MoE publication typeA1 Journal article-refereed

Keywords

  • Cooling rate
  • Infinite cylinder
  • Meat quality
  • Superchilling
  • Weight loss

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