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Comparaison de la qualité des produits à base de boeuf cuit refroidis sous vide ou de façon classique.

Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling.

Auteurs : MCDONALD K., SUN D. W., KENNY T.

Type d'article : Article

Résumé

The influence of vacuum cooling on the quality of large cooked beef joints injected with brine was studied as compared with conventional cooling methods including air-blast, slow-air and water immersion cooling. Samples were cooked in an oven at 80 °C until core temperatures reached 70 °C and then cooled to core temperatures of 4 °C. Mean results showed that vacuum cooling was more rapid (2.8 h) than other processes compared to water-immersion (14.2 h), slow-air (10.3 h) and air blast (8 h). Water immersion cooled samples were more tender, juicy and had better binding cohesion. Vacuum cooled samples showed better overall colour. Average total viable counts after cooling were lower in vacuum cooled samples than the other samples.

Détails

  • Titre original : Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling.
  • Identifiant de la fiche : 2001-0923
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 33 - n. 1
  • Date d'édition : 2000

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