Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork

Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork

Vacuum cooling (VC) and immersion vacuum cooling (IVC) were carried out to explore their effects on the quality of different parts of water- cooked pork. The weight loss, cooling rate and qualities (pH, color and TPA) of different parts of the meat were measured after cooling. Results showed that IV...

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Bibliographic Details
Main Authors: Chen Hua, Liu Baolin, Song Xiaoyan, Liu Yang
Format: Article
Language:zho
Published: Journal of Refrigeration Magazines Agency Co., Ltd. 2016-01-01
Series:Zhileng xuebao
Subjects:
vacuum cooling
water- cooked pork
weight loss
qualities
Online Access:http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2016.04.112
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