Share

IIR document

Effects of different cooling methods on microbiological quality of large cooked beef joints.

Author(s) : MCDONALD K., SUN D. W.

Summary

Experiments were carried out after cooking using four cooling methods including forced air, slow-air, water immersion and vacuum cooling. Temperature readings were used to determine the cooling rates, and the times were quickest for vacuum cooling, air blast, slow air and water immersion, respectively. Microbiological analyses were made on samples of cooked beef immediately following cooling and thereafter at 7 to 28 days. All treatments were negative for pathogens Salmonella, Listeria monocytogens and Clostridium perfringens as well as Staphylococcus aureus, Escherichia coli, and total coliforms. Results show that the potential hazard represented by slow cooling is smaller than that represented by post-cooking contamination.

Available documents

Format PDF

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Effects of different cooling methods on microbiological quality of large cooked beef joints.
  • Record ID : 2000-1462
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

Links


See other articles from the proceedings (447)
See the conference proceedings

Indexing