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 |
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Pages (from-to) | 25-28 |
Journal | Journal of Food Engineering |
Volume | 219 |
DOIs | |
Publication status | Published - Feb 2018 |
MoE publication type | A1 Journal article-refereed |
Funding
This research was supported by a GUDP grant from the Ministry of Food, Agriculture and Fisheries (Globalmeat: 34009-13-0699). Jorge Ruiz-Carrascal thanks Norma & Frode S. Foundation for its support.
Keywords
- Cooling rate
- Infinite cylinder
- Meat quality
- Superchilling
- Weight loss