Title of article :
Experimental study of vacuum cooling of cooked beef in soup Original Research Article
Author/Authors :
M. Houska، نويسنده , , Da-Wen Sun، نويسنده , , A. Landfeld، نويسنده , , Zhihang Zhang، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2003
Pages :
6
From page :
105
To page :
110
Abstract :
The vacuum cooling of cooked beef was experimentally studied. The time–temperatures, time–pressure and mass loses have been measured to predict whether the time of cooling is a meat size dependent parameter. The second purpose of this study was to find a method to minimise the mass loss of the meat during vacuum cooling. This was achieved by performing of vacuum cooling of meat together with salted water in which the meat was previously boiled (in soup). The mean mass change for 16 experiments was +0.48%, indicating weight gain during the cooling. For injected sirloin the mass was found to increase by +7.7%. The time of vacuum cooling from 75 to 5 °C seems to be dependent on the mass of meat samples after cooling. The mean value of the cooling times for all experiments was 762 s. The experiment also showed that the soup penetrates into the meat pores at the end of the vacuum cooling when the vacuum pump is stopped and air is coming through the ventilation valve very quickly. This effect can be used in industrial practice for flavouring of meat with desired natural aroma of sauce (or gravy).
Keywords :
Quality , Weight loss , Vacuum cooling , Chilling , Cooked meat , Soup , Mass loss , Beef
Journal title :
Journal of Food Engineering
Serial Year :
2003
Journal title :
Journal of Food Engineering
Record number :
1165579
Link To Document :
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