Secondary chilling of meat and meat products 327 Table 16.7 Cooling times(h) for meat joints from published sources Ref. Cooling regime 70=50°50-12°12-5°70-5°708°C Good practice 1.5 13.75 kg vacuum packed beef roasts330×160×130mm Vacuum 1.4 0.9 2.1 Immersion1±1°C Air1±1 Air1±1°C,1 8 669 7.2 0.75h at 15C then". 5ms- 3.0 3 5-5.5kg(11-12Ib)ham logs 400×120×120 mm in metal oulds 18°C 2.1 then air0°C,3ms-1 air0°C.3ms- botton 0.94 kg beef slabs. 50mm thick Air0°C,12ms Water0°C Vacuum 2.7kg rolled beef forequarter Air0°C,1.2ms-l 0 2.7 kg rolled beef silverside 110mm dia Air0°C,1.2ms-l 3.1 Vacuum .7 6.4kg boned out turkey Air0°C,1.2ms Water0° Vacuum 7.1 kg boned Water0°C Sources: 1. McDonald et al.(2000); 2. James and Bailey (1982): 3. Anon(1987): 4. Burfoot eral!.(1990Secondary chilling of meat and meat products 327 Table 16.7 Cooling times (h) for meat joints from published sources Ref. Cooling regime 70–50 °C 50–12 °C 12–5 °C 70–5 °C 70–8 °C Good practice 1 6 1 8 Maximum 2.5 6 1.5 10 1 3.75 kg vacuum packed beef roasts 330 ¥ 160 ¥ 130 mm Vacuum 0.1 1.4 0.9 2.4 2.1 Immersion 1 ± 1 °C 1.5 4.2 2.8 8.5 6.9 Air 1 ± 1 °C, 2 ms-1 1.2 3.5 2.9 7.6 6.1 Air 1 ± 1 °C, 1 ms-1 1.5 4.2 4.6 10.3 8.1 2 7 kg hams in metal moulds Air -2 °C, 5 ms-1 2.4 3.8 2.6 9.0 7.2 0.75 h at 15 °C then -2 °C, 5 ms-1 3.0 4.0 2.9 9.9 7.9 3 5–5.5 kg (11–12 lb) ham logs 400 ¥ 120 ¥ 120 mm in metal moulds 30 m water spray at 18 °C 0.6 4.0 2.1 6.7 6.0 then air 0 °C, 3 ms-1 top rack 30 m water spray at 18 °C then 0.4 3.9 2.2 6.5 5.5 air 0 °C, 3 ms-1 bottom rack 4 0.94 kg beef slabs, 50 mm thick 50–10 °C 70–10 °C Air 0 °C, 1.2 ms-1 1.7 2.1 Water 0 °C 1.0 1.2 Vacuum 0.6 0.6 2.7 kg rolled beef forequarter, 110 mm dia. Air 0 °C, 1.2 ms-1 4.4 5.1 Water 0 °C 3.1 3.6 Vacuum 0.3 0.4 2.7 kg rolled beef silverside, 110 mm dia. Air 0 °C, 1.2 ms-1 4.0 4.9 Water 0 °C 2.6 3.1 Vacuum 0.6 0.7 6.4 kg boned out turkey Air 0 °C, 1.2 ms-1 5.4 6.6 Water 0 °C 4.6 5.6 Vacuum 0.2 0.3 7.1 kg boned out ham Air 0 °C, 1.2 ms-1 8.9 10.4 Water 0 °C 4.8 5.9 Vacuum 0.5 0.5 Sources: 1. McDonald et al. (2000); 2. James and Bailey (1982); 3. Anon (1987); 4. Burfoot et al. (1990)