326 Meat refrigeration Table 16.5 Examples of commercial ham cooling in the UK Cooling method Cooling time(h) Temperature Total To10°C Initial In casings and moulds in batch air chillers at -1°C,0.93ms ngs and moulds in forced air at O°C Dry cured hams in conveyorised system using refrigerated bri Premium hams in conveyorised stem using refrigerated brine Rind-on hams in conveyorised Chill room with moderate air movement In static air in a refrigerator 10.5 Revision of above Immersion in ambient water followed by moving air Source: CCFRA survey., 1995. Interpolated data from cooling plots Table 16.6 Summary of previously unpublished survey data on cooling of cooked meat in industry and shops joint size Time(h) Time(h)to Temp(C) Time(h) 5.44-7.26kg,178mm 11.4 15.6 diameter 0.9/3546/176 363-4.54kg,114mm diameter 1/1.7 2.3/5.3 4/13.5 1.81-2. kg, 76mm Average 1.5 diameter Microbiologically acceptable: 5h 50-10C, 12h 10-1 -2C it released 220 Wh in the first hour compared with 118 Wh after 0.75 min in ambient air. In this case a period of ambient cooling would sub- stantially reduce the peak heat load on the refrigeration system. Alterna tive methods of cooling are also available. a double cabinet cryogenic batch cooler has been used to cool cooked roast, smoked pork loin and smoked ham from 65C to below 10C with a weight loss of >0.5%-2 °C it released 220 Wh in the first hour compared with 118 Wh after 0.75 min in ambient air. In this case a period of ambient cooling would sub￾stantially reduce the peak heat load on the refrigeration system. Alterna￾tive methods of cooling are also available.A double cabinet cryogenic batch cooler has been used to cool cooked roast, smoked pork loin and smoked ham from 65 °C to below 10 °C with a weight loss of >0.5%. 326 Meat refrigeration Table 16.5 Examples of commercial ham cooling in the UK Cooling method Cooling time (h) Temperature (°C) Total To 10 °C Initial Final In casings and moulds in 16 7 65 4 batch air chillers at -1 °C, 0.93 ms-1 In casings and moulds in 8 70 3 forced air at 0 °C Dry cured hams in conveyorised 10 6 75 3 system using refrigerated brine Premium hams in conveyorised 14 6 75 3 system using refrigerated brine Rind-on hams in conveyorised 8 5.5 75 5 system using refrigerated brine Chill room with moderate air 5 3.5 73 3 movement In static air in a refrigerator 15 10.5 80 8 Revision of above. Immersion 8 5 78 0 in ambient water followed by moving air Source: CCFRA survey, 1995. Interpolated data from cooling plots. Table 16.6 Summary of previously unpublished survey data on cooling of cooked meat in industry and shops Joint size Time (h) Time (h) to Temp (°C) Time (h) to 60 °C 50–10 °C 5.44–7.26 kg, 178 mm Average 2.4 10.6 11.4 15.6 diameter Range 0.9/3.5 4.6/17.6 2/24 12/22 3.63–4.54 kg, 114 mm Average 1.4 3.8 10.5 8.6 diameter Range 1/1.7 2.3/5.3 5/15 4/13.5 1.81–2.27 kg, 76 mm Average 1.5 3.7 4 8.3 diameter Microbiologically acceptable: 5 h 50–10 °C, 12 h 10–1 °C