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 for this work

Not published at VTT

University of Copenhagen

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

8 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
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

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

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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 - Landerslev, Martin G.

AU - Araya-Morice, Adriana

AU - Pomponio, Luigi

AU - Ruiz-Carrascal, Jorge

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 - https://www.scopus.com/pages/publications/85029756268

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VL - 219

SP - 25

EP - 28

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Weight loss in superchilled pork as affected by cooling rate

Abstract

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Keywords

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