Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances
Chao‐Hui Feng, Liana Drummond, Zhihang Zhang, Da‐Wen Sun, Qijun Wang
Critical Reviews in Food Science and Nutrition
Abstract
Vacuum cooling (VC) is commonly applied for cooling of several foodstuffs, to provide exceptionally rapid cooling rates with low energy consumption and resulting in high-quality food products. However, for products such as meat and cooked meat products, the higher cooling loss of vacuum cooling compared with established methods still means lower yields, and important meat quality parameters can be negatively affected. Substantial efforts during the past ten years have aimed to improve the technology in order to offer the meat industry, especially the cooked meat industry, optimized production in terms of safety regulations and guidelines, as well as meat quality. This review presents and discusses recent VC developments directed to the cooked meat industry. The principles of VC, and the basis for improvements of this technology, are firstly discussed; future prospects for research and development in this area are later explored, particularly in relation to cooling of cooked meat and meat products.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
vacuum cooling (VC) applied for cooling of foodstuffs
“Vacuum cooling (VC) is commonly applied for cooling of several foodstuffs, to provide exceptionally rapid cooling rates with low energy consumption and resulting in high-quality food products.”
vacuum cooling results in higher cooling loss
“However, for products such as meat and cooked meat products, the higher cooling loss of vacuum cooling compared with established methods still means lower yields, and important meat quality parameters...”