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A novel method for improving the vacuum cooling of cooked meats (COOL-MEAT)
Date du début: 1 oct. 2010, Date de fin: 30 sept. 2012,
"In order to minimise the growth of pathogens in the cooked meat industry, strict EU guidelines demand that cooked meat joints including ham, turkey, chicken, pork and beef be cooled within tight time limits post cooking, whereby meat joints should not exceed 2.5 kg and 100 mm in thickness and should be chilled from 74 to 10ºC within 2.5 h after being removed from the cooking process. Conventional ...
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