Vacuum cooling for Cooked beef

Vacuum cooling process for Cooked beef, mass loss, sensory, texture, color and microbiological indicators were studied. The results showed that the product temperature is cooled from 70 ℃ to 10 ℃, vacuum cooling faster than the natural cooling rate of 36 times, and in the sensory evaluation, you can achieve the same effect on texture analysis and color. While the vacuum cooling and effective in reducing microbial contamination.

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