Abstract：The influence of vacuum cooling on the quality of cooked beef was studied as compared with conventional cooling methods including air-blast cooling and slow-air cooling.Samples were cooked until core temperatures reached above 80℃ then cooled down to core temperature below 10℃.The results showed that vacuum cooling was very rapid (24min) compared with air-blast (120min) and slow-air (240min).The chill loss was higher for vacuum cooling samples compared with conventional cooling.Instrumentalt exturei ndicatedt hata h ighershear force and lower springiness for vacuum cooling samples.Sensory analysis showed that the conventional cooling samples have better overall acceptability.H owever,thea nalysiso fm icrobiol-ogy indicated vacuum cooling samples have the lowest total number of colonies and decrease the multiplication of these colonies to protect the sanitation.
2007, Vol. 21 
