Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment (original) (raw)
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International Journal of Food Science & Technology, 2015
A series of independent studies were conducted to document the performance of an immersion vacuum cooling (IVC) prototype. Pork hams of commercial size were cured, cooked and then cooled using either a chill cabinet, a chilling room or the IVC prototype. Cooking and cooling losses, temperature profiles and selected product quality properties were compared. Results showed that no growth of spores was detected on either IVC or chill cabinet hams, while growth was detected on chilling room hams. Texture attributes comparison concluded that all tested samples were equally juicy and tender. Thiamine retention analysis showed that the observed decrease in concentration was irrespective of cooling method. Average cooling time from 50 to 20°C (at sample core) was approximately 90 min. Overall, it can be concluded that IVC is a time-reducing cooling method that has no deleterious consequences on product safety or quality.
Journal of Food Engineering, 2007
Experiments were carried out to test two combined cooling methods for their suitability in minimising the cooling loss and cooling time to 10 and 4°C of large cooked beef joints. The combined cooling methods were: vacuum cooling of the cooked joint to an intermediate temperature of 35, 30, 25, or 20°C and then air blast cooling to the final temperature of 4°C; and air blast cooling to an intermediate temperature of 35, 30, 25 or 20°C and then vacuum cooling to the final temperature of 4°C. It was found that the latter method was more effective at minimising the cooling loss with similar cooling loss to air blast cooling. Both methods were similar in optimising the cooling time to 10°C and could produce cooling times similar to the Irish and British recommended cooling times. Neither method could give a cooling time similar to vacuum cooling.
Microbial analysis of meatballs cooled with vacuum and conventional cooling
Journal of food science and technology, 2017
Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables , mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on the cooling time, the temperature decrease and microbial growth rate. The results of the vacuum cooling and the conventional cooling (cooling in the refrigerator) were compared with each other for different temperatures. The study shows that the conventional cooling was much slower than the vacuum cooling. Moreover, the microbial growth rate of the vacuum cooling was extremely low compared with the conventional cooling. Thus, the lowest microbial growth occurred at 0.7 kPa and the highest microbial growth was observed at 1.5 kPa for the vacuum cooling. The mass loss ratio for the conventional cooling and vacuum cooling was about 5 and 9% respectively.
Effect of vacuum cooling on the thermophysical properties of a cooked beef product
Journal of Food Engineering, 2002
The thermophysical properties of a cooked beef product cooled using vacuum cooling (VC) and three other cooling treatments including air blast (AB), water immersion (WI) and slow air (SA) were measured. Thermal conductivity, specific heat capacity, thermal diffusivity, porosity, true density and apparent density together with proximates were evaluated in fully cooked and cooled samples. The thermal conductivity showed a good correlation with water content and porosity particularly in vacuum-cooled samples. Thermal conductivity decreased with decreasing apparent density in samples. Loss of moisture and development of porosity during VC had the most significant effects on the thermophysical properties of the samples cooled.
Journal of Food Protection, 2011
Achieving the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) stabilization microbiological performance standards for cooling procedures proves to be challenging for processors of large, whole-muscle meat products. This study was conducted to determine if slower cooling times than those provided by USDA-FSIS guidance will comply with the performance standard for Clostridium perfringens. Large (9 to 12 kg) cured bone-in hams (n = 110) and large (8 to 13 kg) uncured beef inside rounds (n = 100) were used. Stabilization treatments extended times to reduce internal product temperature from 54.4 to 26.7°C (hams and rounds) and from 26.7 to 7.2°C (for hams) and 26.7 to 4.4°C (for rounds). Control treatments, defined by current USDA-FSIS Appendix B guidelines, and a “worst-case scenario” treatment, in which products were cooled at room temperature (approximately 22.8°C) until internal product temperature equilibrated, were used. For both hams and rounds, stab...
Journal of Food and Nutrition Research, 2014
The effects of ultrasound treatment prior to the vacuum package and modified atmosphere package on physical, microbial and sensory characteristics of beef meat stored at refrigerator 4ºC. Sampling was carried out on the 0, 3 rd , 6 th , 10 th , 14 th , 18 th and 22 th day of storage. The initial bacteria loading was the slight same on all meat samples and microbial load increase over time. The extension of shelf life may be due to the synergistic effect of integration of two types of preservation used on the microbiological and physicochemical characteristics of meat. Both these hurdles could prolong and delay microbial growth or suppress the final counts of the spoilage microorganisms in comparison with the 'control' samples. Ultrasound combined with MAP showed the highest panelists acceptance during the storage. Results showed deterioration in the properties of the microbial and physical characteristics quality of the control samples compared with other samples during the storage.
Influence of temperature on conservability of chilled vacuum packed beef from different origins
2011
The objective of this experiment was to study the conservability of chilled vacuum-packed meat depending on storage temperature (-1 °C vs . +4 °C) during the last third of their shelf life. Physicoc hemical parameters (pH and colour) and microbiological growth (total aerobic bacteria, lactic acid bacteria, Enterobacteriaceae , Pseudomonas spp. and Brochothrix thermosphacta ) of Longissimus dorsi samples from different origins (United Kingdom and Ireland, Australia and Brazil) were measured at: i) 2/3 of t heir shelf life and ii) the end of their shelf life. Sam ple bacteria population growing on MRS was identified by API 50 CHL strips. Unlike Irish and British samples, pH of some Australian and Brazilian samples decreased during conservation. The colour of the samples remained stable and it did not seem to be influence d by temperature. All samples conserved at -1 °C presented a satisfactory microbiological quality at the end of their shelf life (British and Irish meat = 35~45 days;...
Food Microbiology, 2006
Commercially slaughtered and dressed beef carcass sides (n=30) were followed through a standard commercial chill unit fitted with a new "Jasca" air humidification system adjusted to provide intermittent water spraying of carcass sides (spray cycle 2 min on, 1 min off) for 15 h. Immediately after dressing, and after 24h in the chill unit, the surface water activity, and the weight of each side was measured, and 5 cm2 samples were recovered from four locations, i.e. rump, flank, brisket and neck on the surface of each side. These samples, and similar samples from control sides (n=30) processed in a standard commercial chill unit, were subjected to microbiological examination by direct and resuscitation counts on plate count agar (PCA), MacConkey agar (MAC) and violet red bile glucose agar (VRBGA). No significant differences were observed between bacterial numbers on test and control samples on each of the above agars, at each sample point/occasion. Comparison of direct and resuscitation counts suggested the presence of substantial numbers of injured cells, at both stages (pre- and post-chill), on test and control sides. After 24 h in chill units, test sides exhibited an average weight loss of 1.36% (+/-0.36%), which is significantly less (P<0.001) than the average weight loss (1.55%+/-0.24%) from control sides. These results suggest that the Jasca spray-chilling system can limit carcass shrinkage (on average by 0.19%) without significantly increasing the surface populations of selected bacterial groups.
Letters in Applied Microbiology, 1998
1998. The effects of 80% oxygen-20% carbon dioxide (O 2 -CO 2 ) and 80% nitrogen-20% carbon dioxide (N 2 -CO 2 ) atmospheres were compared with respect to the microbial and sensory characteristics of vacuum skin-packaged grain-fed beef steaks stored at −1 and 4°C. In both N 2 -CO 2 and O 2 -CO 2 atmospheres, lactobacilli were predominant over Brochothrix, pseudomonads, enterobacteria and yeasts and moulds. The results of the current investigation showed that the O 2 -CO 2 atmospheres did not yield total viable counts in excess of 10 5 cfu cm −2 on beef steaks after 4 weeks of storage. However, the sensory analysis and thiobarbituric acid (TBA) values (as a measure of oxidative rancidity) of the products were unacceptable at this time. In contrast, the N 2 -CO 2 atmospheres yielded maximum total viable counts of approximately 10 7 cfu cm −2 and the sensory analysis and TBA values of the product were judged to be acceptable after 4 weeks of storage at −1°C. These results indicate that sensory effects of the product were influenced to a greater extent by the chemical effects of high concentration of O 2 on rancidity than by the high levels of lactobacilli.
Foods
We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 days between 0–1.5 °C then 92 days at −20 °C) under low-O2 permeability VP and high-O2 permeability VP with an antimicrobial (VPAM). Pseudomonas (PSE) and Enterobacteriaceae (EB) counts in VPAM samples were significantly higher (p < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera Serratia and Brochothrix were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of st...