Development of Supercooling as a storage technique for pork

Conference item


Evans, J and Stonehouse, G (2015). Development of Supercooling as a storage technique for pork. Proceedings of the 24th IIR International Congress of Refrigeration. Yokohama, Japan 16 - 22 Aug 2015 London South Bank University. pp. 2611-2618 doi:10.18462/iir.icr.2015.0487
AuthorsEvans, J and Stonehouse, G
Abstract

Supercooling is a food processing technique which has the potential to significantly increase the shelf life of foods and to reduce wastage of food products from the production and retail sectors. The process uses storage temperatures below the initial freezing point of the food without the product freezing, which maintains the quality attributes associated with fresh foods. This paper reports trials carried out to determine best methods to supercool pork meat and methods to maintain the supercooled state. Trials were carried out to compare storage life of pork meat that had been supercooled with samples that had been superchilled and conventionally chilled. Colour, texture, weight loss, drip loss and microbiology of samples was measured and compared. The supercooled and superchilled samples were quite similar in all respects apart from the superchilled samples had greater drip loss.

Year2015
JournalRefrigeration Science and Technology
PublisherLondon South Bank University
ISSN0151-1637
Digital Object Identifier (DOI)doi:10.18462/iir.icr.2015.0487
Accepted author manuscript
License
CC BY 4.0
Accepted author manuscript
License
CC BY 4.0
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Briefing notes
Publication dates
Print01 Jan 2015
Publication process dates
Deposited18 Jul 2017
Accepted01 Dec 2014
ISBN9782362150128
Page range2611-2618
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https://openresearch.lsbu.ac.uk/item/87738

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