Drummond Liana, Sun Da-Wen
FRCFT Group, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
Meat Sci. 2008 Nov;80(3):738-43. doi: 10.1016/j.meatsci.2008.03.014. Epub 2008 Mar 19.
Cooked beef samples (1, 2, and 3kg; 4.7, 5.6, and 6.2cm average radius, respectively) were cooled from ∼72 to 4°C core temperature using either air blast (AB), immersion vacuum (IVC) or vacuum (VC) cooling. IVC cooled larger samples within 4h and took less than 2.5h between 72 and 10°C. IVC cooling times were on average shorter than AB and longer than VC for all sizes. Differences increased with size. IVC and AB cooling losses were comparable (P>0.05) while lower on average (P<0.05) than VC losses for same size samples. Additionally, samples between 1.0 and 4.3kg (4.2-8.7cm average radius) were cooled by either IVC or VC. Cooling times were between 2.8 and 5.5h for IVC and between 1.1 and 3.2h for VC. There was a significant effect (P<0.01) of sample size on IVC cooling times. Cooling profiles of larger samples were tested using USDA cooling growth model for Clostridium perfringens in beef broth. According to the model, none of the analyzed profiles would support significant growth of the bacteria.
将熟牛肉样本（分别为1千克、2千克和3千克；平均半径分别为4.7厘米、5.6厘米和6.2厘米）使用鼓风冷却（AB）、沉浸式真空冷却（IVC）或真空冷却（VC）从约72°C冷却至核心温度4°C。IVC在4小时内冷却了更大的样本，在72°C至10°C之间耗时不到2.5小时。对于所有尺寸的样本，IVC的冷却时间平均比AB短，比VC长。差异随尺寸增大而增加。对于相同尺寸的样本，IVC和AB的冷却损失相当（P>0.05），但平均比VC损失低（P<0.05）。此外，1.0至4.3千克（平均半径4.2 - 8.7厘米）的样本通过IVC或VC进行冷却。IVC的冷却时间在2.8至5.5小时之间，VC的冷却时间在1.1至3.2小时之间。样本大小对IVC冷却时间有显著影响（P<0.01）。使用美国农业部牛肉汤中产气荚膜梭菌的冷却生长模型测试了更大样本的冷却曲线。根据该模型，分析的曲线均不支持该细菌的显著生长。
