+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The effect of injection level and cooling method on the quality of cooked ham joints

The effect of injection level and cooling method on the quality of cooked ham joints

Meat science 60(3): 271-277

The effect of cooling method and injection level on cooling rate, weight loss and quality of large cooked ham joints was investigated. Two cooling methods, vacuum (VC) and conventional (CC) and two injection levels (20 and 30%) were examined. VC reduced the cooling rate (70 degrees C to 4 degrees C) significantly in comparison to the CC (2.5 h vs. 12.5 h). Under these test conditions, VC conformed to recent safety guidelines for cooked meat joints of a reduction in temperature to 5 degrees C inside 10 h in comparison to CC. The injection rate had no affect on the cooling rate. Increased weight loss due to vacuum cooling was off-set by increasing the level of brine injection in pork legs from 20 to 30% and getting a yield after VC similar to that for CC hams injected at 20%. Injection rate had no affect on the sensory attributes but cooling method did; VC hams were slightly tougher (P < 0.05) and drier (P < 0.01) than CC hams. While VC hams injected to a 30% rate were less tender and juicy than CC hams injected at a 20% rate, as indicated by sensory scores and some instrumental texture parameters, they were similar in shear value and in overall acceptability.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 011495076

Download citation: RISBibTeXText

PMID: 22063398

DOI: 10.1016/s0309-1740(01)00133-4

Related references

Effect of rapid and conventional cooling methods on the quality of cooked ham joints. Meat Science 56(3): 271-277, November, 2000

Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints. Journal of food engineering 81(1): 266-271, 2007

Experimental evaluation of the performance of vacuum cooling method for large cooked meat joints. Journal of food process engineering 25(5): 455-472, 2002

The effect of injection level on the quality of a rapid vacuum cooled cooked beef product. Journal of food engineering 47(2): 139-147, 2001

Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints. Journal of food engineering 61(2): 231-240, 2004

Effects of cooling methods on the cooling efficiency and quality of cooked rice. Journal of food engineering 77(2): 269-274, 2006

Comparison of forced-air cooling with static-air cooling on the microbiological quality of cooked blue crabs. Journal of food protection 55(2): 104-107, 1992

Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling. Lebensmittel Wissenschaft and Technologie 33(1): 21-29, 2000

Experimental investigation of performance of vacuum cooling for commercial large cooked meat joints. Journal of food engineering 61(4): 527-532, 2004

Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision. Journal of Food Engineering 72(1): 56-62, 2006

Investigation of effects of operation parameters on cooling time and weight loss during vacuum cooling of cooked rice and cooked diced beef in tray. Acta Horticulturae (674): 505-509, 2005

Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference model. Meat Science 80(3): 885-891, 2008

Effect of delay in cooling after harvest, of cooling method and of storage temperature on weight loss and quality of snap beans. Annali dell'Istituto sperimentale per la valorizzazione tecnologica dei prodotti agricoli(9): 119-129, 1978

Numerical analysis of the three-dimensional mass and heat transfer with inner moisture evaporation in porous cooked meat joints during vacuum cooling. Transactions of the ASAE 46(1): 107-115, 2003

Effect of trim level cooking method and chop type on lipid retention caloric content and cholesterol level in cooked pork. Journal of Food Science 53(6): 1602-1604, 1630, 1988