Beef Vacuum Cooling Moisture Migration and Nutritional Components Numerical Simulation

  • Liu Hao
Keywords: Vacuum cooling of beef; Moisture migration; Nutritional ingredients; Food safety


With the development of society and the improvement of people's living standards, people are paying more and more attention to the safety of meat products. At present, many beef product manufacturing enterprises cannot effectively guarantee the quality of meat due to improper meat cooling methods; even because of lack of effective cooling methods, many product development projects with high added value have been abandoned. Therefore, it is very important to find a new cooling process instead of conventional cooling to solve its disadvantages. Microbiologists recommend that the temperature of beef should be reduced quickly, especially within a certain temperature range, bacteria are particularly prone to multiply. Increasing pH makes myofibrillar protein deviate from its isoelectric point, and the net negative charge of the protein is more, which strengthens the interaction between protein and water and weakens the interaction between protein and protein. Rapid cooling of beef can reduce bacterial reproduction and reduce pollution. In this paper, the water migration characteristics of beef during vacuum cooling are studied through experiments, and the laws of water migration during vacuum cooling are obtained. The changes in nutritional components of beef vacuum cooling are discussed, and optimization ideas are proposed.