Table 16.4 Previously unpublished survey data on cooling of cooked meat in industry and shops Meat Wt Diam mm Method rap Initial Time(h) 10C Final temp/time g Cto50°C Ham 6.35 Chill roon176°C0.2ms Metal mould 15/14 3.8 726 Chill room -3/-1oC03ms- Sealed bag 3.8 4 Chill room 17-6. 0.2 ms- Sealed bag 0.0 Shop air 15-7C<0.2ms Sealed ba -055 4.7 9/21 4/13.5 1/13.5 4.7 22/13.5 Shower 20min. chill 3/5C 4h Sealed bas ∽8 9.3 5/14 Bacon 4.54 114 Factory air, 20-12C 4/12.5 114 2.6 15/13.5 114 16/13.5 Pork 6.80 Shower 20min, chill-1C 4h, chill 3/5C Bag 5/1 5/12 p30-20°C7h,chil86°C 20476-101 Kitchen22°c2h,chil2/5°C Uncovered 4/7.5 2.0476-101 4/9.0 Beef5.9016 Kitchen23°C1.5h,chil3-5° Netted 9/15 Chil200° Netted 2.6 11.0 Shop30-20°c7h, chill 186°C Punctured 15/2 101 Blast chill -5/-3C 1.2 ms Uncovered 713.9 3.86 127 Blast chill 4/5C 2 ms Netted 3.40 127 Domestic fridge 2/7C static Netted 3.40 Chil1/2°C0.3ms Netted 3.63 Blast freeze" ms- Netted 1.6 4. 9/48Secondary chilling of meat and meat products 325 Table 16.4 Previously unpublished survey data on cooling of cooked meat in industry and shops Meat Wt Diam mm Method Wrap Initial Time (h) 10 °C Final temp/time kg temp °C to 50 °C Ham 6.35 191 Chill room 17–6 °C 0.2 ms-1 Metal mould 71 3.6 – 15/14 70 3.8 – 15/14 7.26 178 Chill room -3/-1 °C 0.3 ms-1 Sealed bag 69 3.8 12.7 2/21 68 3.4 12.5 2/21 Chill room 17–6 °C 0.2 ms-1 Sealed bag – 4.8 20.0 9/21 – 4.7 20.0 9/21 6.80 203 Shop air 15–7 °C <0.2 ms-1 Sealed bag 69 3.7 – 24/13.5 75 4.2 – 21/13.5 75 4.7 – 23/13.5 75 4.3 – 22/13.5 6.80 178 Shower 20 min, chill 3/5 °C 4 h Sealed bag 72 2.6 9.3 5/14 Bacon 4.54 114 Factory air, 20–12 °C Bag 76 1.9 – 14/12.5 4.08 114 71 2.6 – 15/13.5 4.08 114 76 2.7 – 16/13.5 Pork 6.80 203 Shower 20 min, chill -1 °C 4 h, chill 3/5 °C Bag 77 2.2 6.8 5/12 6.35 203 79 2.2 7.2 5/12 5.44 165 Shop 30–20 °C 7 h, chill 18–6 °C Bag 82 4.5 19.5 12/20 2.04 76–101 Kitchen 22 °C 2 h, chill 2/5 °C Uncovered 100 2.0 5.9 4/7.5 2.04 76–101 100 1.9 5.5 4/9.0 Beef 5.90 165 Kitchen 23 °C 1.5 h, chill 13–5 °C Netted 93 2.4 13.0 9/15 6.80 152 Chill 20–0 °C Netted 70 2.6 11.0 0/16 5.90 165 Shop 30–20 °C 7 h, chill 18–6 °C Punctured 75 4.4 22.0 15/22 bag – 101 Blast chill -5/-3 °C 1.2 ms-1 Uncovered 90 – 3.4 7/3.9 3.86 127 Blast chill 4/5 °C 2 ms-1 Netted 73 1.7 5.3 5/7 3.40 127 Domestic fridge 2/7 °C static Netted 72 2.2 7.5 9/7 3.40 127 Chill 1/2 °C 0.3 ms-1 Netted 71 1.9 6.8 9/7 3.63 127 Blast freeze -30 °C 1 ms-1 Netted 73 1.6 4.6 9/4.8