Abstract:The influence of vacuum cooling and conventional cooling in fresh pork were discussed in this paper form sensory index. At the meantime, different vacuum cooling final temperature were discussed in order to determine the most suitable final temperature too. Compared with the conventional cooling method, the water loss of vacuum cooling was higher. Lower final temperature of vacuum cooling resulted in higher water loss. Compared to the cooling rate of -18 ℃ cold storage and 0 ℃ cold storage precooling, the vacuum cooling rate was 1.5 times higher than that of cold storage at -18 ℃ and 3 times higher than that of cold storage precooling at 0 ℃. Difference precooling way had the significant difference (P<0.05) in the physical and chemical properties (for example TPA , color difference, etc), however, the final temperature of vacuum cooling method was 4 ℃, under which the sensory index was more close to the fresh pork than the other precooling way.
