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    Rapid cooling of cooked meat joints

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    Author
    Kenny, Tony
    Desmond, Eoin
    Ward, Patrick
    Sun, Da-Wen
    Keyword
    Meat processing
    Meat technology
    Vacuum cooling
    Rapid chilling
    Date
    2002-02
    
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    URI
    http://hdl.handle.net/11019/134
    Citation
    Rapid cooling of cooked meat joints. The National Food Centre Research Report No. 49. Tony Kenny et al. Dublin; Teagasc, 2002. ISBN 1841702773
    Abstract
    Conventional cooling by air-blast or even by immersion in liquid is unlikely to achieve recommended cooling rates when dealing with joints weighing 5kg or more because meat has a low thermal conductivity. The objective was to investigate vacuum cooling as a technique for rapid chilling of cooked meat joints. In vacuum cooling, the food is enclosed in a chamber and reduction of the pressure to about 7 mbar causes evaporation of water from the surface of the food and from cavities in the food. The energy required to evaporate the water is extracted from the food, resulting in rapid chilling
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    Food Chemistry & Technology

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