Abstract
SummaryIn this paper, bubbling vacuum cooling (BVC) was compared with immersion vacuum cooling (IVC) in cooling time, weight loss, colour, texture profile, and uniformity of water temperature around the cooked meat. Results showed that the total cooling time of BVC (16.58 min) from 72 to 4 °C was shorter than that of IVC (19.12 min), while a significantly positive effect was observed in reducing cooling time for BVC at the lower temperature range (under 25 °C). For the cooling time from 10 to 4 °C, BVC (4.65 min) was significant (P < 0.05) less than that of IVC (6.47 min). Furthermore, water temperature of BVC can reach lower and distribute more uniformity than that of IVC. However, there was no significant difference (P > 0.05) in weight loss, colour and textural profile of cooled meat between these two cooling methods.
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