Secondary chilling of meat and meat products 323 able 16.1 Recommended good practice and maximum cooling times for uncured meat Cooling time(h) Good practice Maximi To50°C From50°to12°C From12°to5°C 1618 Total time to5°C Source: Gaze et al.. 1998 able 16.2 Recommended good practice and maximum cooling times for cured meat Cooling time(h) Good practice Maximi To50°C From50°to12°C From12°to5°C 1.75 Total time to5°C 10.00 12.50 Source: Gaze et al.. 1998 Chilling shall continue and the product should not be packed for ship ment until it has reached 4. 4C These US Federal Regulations have been widely adopted outside areas under the control of the USDA, including by European retailers. Further recommendations have been made by Gaze et aL., 1998. Their main recom ' For a typical uncured cooked meat product, made from good quality raw material under hygienic conditions and with sound process controls, it is suggested that the following limitations (Table 16.1) for cooling time from completion of the cooking process should apply For products which are cured(defined as minimum 2.5% salt on water phase and 100 ppm nitrite in-going), these times may be extended (Table 16.2). As an approximation it is suggested this be by 25%. 16.1.2 Practical In many industrial cooking operations whole hams and large meat joints are often cooked and cooled in an intact form and then supplied to restau- rants or retail shops where they are sliced before sale. Surveys(Cook, 1985: James, 1990b and c; Gaze et al., 1998) have shown that industry uses a variety of methods for cooling whole hams(Table 16.3, Table 16.4 and Table 16.5) In these processes the earlier data showed that cooling times were as long• Chilling shall continue and the product should not be packed for ship￾ment until it has reached 4.4 °C. These US Federal Regulations have been widely adopted outside areas under the control of the USDA, including by European retailers. Further recommendations have been made by Gaze et al., 1998. Their main recom￾mendations are that: • ‘For a typical uncured cooked meat product, made from good quality raw material under hygienic conditions and with sound process controls, it is suggested that the following limitations (Table 16.1) for cooling time from completion of the cooking process should apply.’ • ‘For products which are cured (defined as minimum 2.5% salt on water phase and 100 ppm nitrite in-going), these times may be extended (Table 16.2). As an approximation it is suggested this be by 25%.’ 16.1.2 Practical In many industrial cooking operations whole hams and large meat joints are often cooked and cooled in an intact form and then supplied to restau￾rants or retail shops where they are sliced before sale. Surveys (Cook, 1985; James, 1990b and c; Gaze et al., 1998) have shown that industry uses a variety of methods for cooling whole hams (Table 16.3, Table 16.4 and Table 16.5). In these processes the earlier data showed that cooling times were as long Secondary chilling of meat and meat products 323 Table 16.1 Recommended good practice and maximum cooling times for uncured meat Cooling time (h) Good practice Maximum To 50 °C 1 2.5 From 50 °C to 12 °C 6 6 From 12 °C to 5 °C 1 1.5 Total time to 5 °C 8 10 Source: Gaze et al., 1998. Table 16.2 Recommended good practice and maximum cooling times for cured meat Cooling time (h) Good practice Maximum To 50 °C 1.25 3.25 From 50 °C to 12 °C 7.5 7.5 From 12 °C to 5 °C 1.25 1.75 Total time to 5 °C 10.00 12.50 Source: Gaze et al., 1998