Abstract
The influence of vacuum cooling (VC) on the quality of a cooked beef product injected with brine over a range of levels was studied as compared with a control water immersion (WI) cooling system. Samples were cooked in an oven at 82°C until core temperatures reached 72°C and then cooled to core temperatures of 4°C. Mean results showed that VC was very rapid (64 min) compared to 300 min for WI. Chill loss for VC products was on average 10.55% and not affected by injection level compared to only 1.88% for WI samples. Total yield in VC samples was improved as injection level increased and was comparable to WI samples at injection levels of greater than 130% of green weight. Sensory analysis indicated that overall WI samples were more tender and juicy than VC samples up to 130% injection, while VC samples had a better overall colour acceptability and flavour. However, high injection levels in VC samples resulted in increased saltiness and unfavorable sensory scores. Instrumental texture results indicated that increasing injection level decreased Warner–Bratzler shear force required for the vacuum cooled beef product.
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