| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792739 | Meat Science | 2012 | 5 Pages |
Abstract
⺠Vacuum cooling followed by immersion vacuum cooling cooled water-cooked pork. ⺠Combined cooling had lower cooling loss than air blast cooling and vacuum cooling. ⺠Combined cooling was faster than air blast cooling and immersion vacuum cooling. ⺠Combined cooling had significant differences in water content, color and shear force.
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Authors
Xiaoguang Dong, Hui Chen, Yi Liu, Ruitong Dai, Xingmin Li,