The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling

Apparent density, true density, porosity, shrinkage and moisture content were investigated during the preparation of a cooked beef product. The effect of processing conditions (injection level, tumbling, sample mincing), packaging, cooking and vacuum cooling on the above properties was examined. Through a series of distinct experiments, it was determined that vacuum cooling rates are directly influenced by sample porosity. The preparation of samples, particularly whether samples were tumbled under vacuum, minced or whole muscle, packaged in casing or netting and brine injection level was significant in the development of porosity. Samples, which were minced or tumbled under vacuum, had the quickest cooling times. Porosity development was particularly significant during the vacuum cooling process, although samples, which had the highest porosity prior to vacuum cooling, cooled quicker. The results showed that the porosity of the beef product increases throughout its processing and that higher sample porosity improved vacuum cooling efficiency in cooling a cooked beef product from 72 degreesC to 4 degreesC. (C) 2000 Elsevier Science Ltd. All rights reserved.