Review of recent applications of vacuum cooling in the meat industry

摘要

In this paper, the application of vacuum cooling in cooked meat has been reviewed. It was obvious that the advantage of vacuum cooling in the meat industry was efficient and safe production of quality meat products, however, the disadvantage of vacuum cooling was lead to reducing the yield, damaging the organoleptic quality and shortening the shelf life, etc. Therefore avoiding or amending these defects were the critical points to apply the vacuum cooling to the meat industry. Some approaches were introduced to optimise the system, such as selection of raw meats, new injection treatment, new combination of cooking and cooling treatment, and the adjustment of some processing parameters, etc. More evidence showed that the meat industry would benefit from the vacuum cooling combining with other techniques, including new processing equipment, new additives and processing technology related to vacuum cooling.