Vacuum cooling (VC) is commonly applied for cooling of several
foodstuffs, to provide exceptionally rapid cooling rates with low
energy consumption and resulting in high-quality food products.
However, for products such as meat and cooked meat products, the
higher cooling loss of vacuum cooling compared with established
methods still means lower yields, and important meat quality
parameters can be negatively affected. Substantial efforts during
the past ten years have aimed to improve the technology in order
to offer the meat industry, especially the cooked meat industry,
optimized production in terms of safety regulations and
guidelines, as well as meat quality.
