relating to my previous query about validation of cooling for meat and meat products I wondered whether anybody could help:
I figured out that the cooling of our uncured joints of meat (roast pork and beef) isn't fast enough, especially in the zone between 48 degree celsius and 12.7 degree celsius. Straight after cooking any meassures (e.g. ice dipping) that I apply only gain time in the temperature zone above 48 degree. Especially our roast pork joints are fairly large. Halving them after cooking isn't really an option as it would dry out the cutting sides and create far more waste.
I've trialled the products in our blast freezer (as we don't have a proper blast chiller) and first trials had been partially successful (I was a bit cautious whether there could be any detrimental effects to the quality of the roasts - although I wouldn't have thought so, but just to be safe...). I put the products in after an initial 90 minutes 'chill' in the ambient and left them in for a good 2.5 hours. However at the point I took them out the joints were still above 30 degree celcius in the centre, but especially close to the outside and at the bottom were they sat on the metal tray just above zero degree (~3).
Any ideas or process examples would be much appreciated!!!
Many thanks in advance!
JF(reader)I, previous thread is here -
I am a little unsure what specific cooling time / temperatures you are currently trying to achieve ?
The product's internal temp. profile while cooling relates to "how" it is being cooled but the center of a symmetrical shape will logically lag the outside until equilibrium is established.
Crudely, the T vs t curve (ignoring for simplicity the appropriate location to define T/t) will depend on a variety of factors, some of which are notably thickness of product, geometry of product, product (over)loading, system cooling capacity (inter-related to geometry of freezer-chiller, compressor capacity, room insulation, reference target, air velocity, etc).
The common operational reason for deficiencies in cooling rates is that the system cooling capacity is simply inadequate for the task. Often due to some/all of the factors mentioned above. This was the point of several of the documents referenced in thread linked above.
The previous thread also referenced suggestions as to how, for a given cooling capacity, the cooling rate cud be optimised. If such is done and T/t results remain unsatisfactory the answer is likely to be as per previous paragraph, ie too little cooling capacity.
Just to illustrate the degree of discussions this topic has previously generated, here are some previous related threads (prob. in semi-chronological order). These also include references/attachments to various standards/procedures in use for joints of meat -