• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.487-495
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• 2013

The vacuum packaged ham and loin from low-fat pork cuts were frozen at $-20^{\circ}C$ for 3 months and thawed. Then, the thawed meat was chilled at $3^{\circ}C$, and impacts of chilling period on changes in physical properties of raw meat and cooked meat were investigated. In the case of raw meat, the pH value, $L^*$ value, drip losses, water holding capacity and gumminess of ham increased significantly on the 4th day compared with the 0th day of chilling after thawing. However the cooking losses, hardness and chewiness decreased significantly. The loin showed a similar tendency on the 2nd day of chilling after thawing. In the case of cooked meat, changes in physical properties during chilling period after thawing showed a similar tendency as raw meat, but pH value, $L^*$ value and $a^*$ value did not show significant difference. The springiness and cohesiveness of both raw meat and cooked meat did not show significant difference during chilling period after thawing. The sensory tenderness of ham and loin improved significantly on the 4th day and 2nd day during chilling after thawing, respectively.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• Journal of Hydrogen and New Energy
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• v.30 no.5
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• pp.411-417
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• 2019

An adsorption chiller is connected to the fuel processing/fuel cell system to increase the energy efficiency of the system. Since, the minimum temperature of $70^{\circ}C$ is needed to operate the adsorption chiller, HT-PEMFC is used as a heating source and $80^{\circ}C$ hot water in the water tank at the system is supplied to the chiller. Experimentally measured COP of the adsorption chiller was between 0.4-0.5 and the total calcuated efficiency of the connected system was between 60% and 70% comparing to 47% without adsorption chilling system.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2004.10a
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• pp.67-72
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml $h^{-1}\;m^{-2}\;atm^{-1}$ at $5^{\circ}C\;and\;99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%\;CO_2+1\;or\;20\%\;O_2,\;8\%\;CO_2+1\;or\;20\%\;O_2,\;or\;12\%\;CO_2+20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2+1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SSC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown using black polyethylene mulch under NF was over 7-fold that of slices from tomato fruit grown using hairy vetch under Tom-Cast. When stored at $20^{\circ}C$, slices from light-red tomato fruit grown with black polyethylene or hairy vetch mulches both showed a rapid increase in electrolyte leakage beginning 6 hours after slicing. However, slices from tomato fruit grown using the hairy vetch mulch tended to have lower electrolyte leakage than those grown with black polyethylene mulch. These results suggest that tomato fruit from plants grown using hairy vetch mulch may be more suitable for fresh-cut slices than those grown using black polyethylene mulch. Also, use of the disease forecasting model Tom-Cast, which can result in lower fungicide application than is currently used commercially, resulted in high quality fruit for fresh-cut processing. Experiments were conducted to determine if ethylene influences chilling injury, as measured by percentage of slices exhibiting water-soaked areas in fresh-cut tomato slices of 'Mountain Pride' and 'Sunbeam' tomato (Lycopersicon esculentum Mill.). Ethylene concentration in containers without ventilation significantly increased during storage at $5^{\circ}C$, whereas little or no accumulation of ethylene occurred in containers with one or six perforations. Chilling injury was greatest for slices in containers with six perforations, compared to slices in containers with one perforation, and was over 13-fold greater than that of slices in control containers with no perforations. An experiment was also performed to investigate the effectiveness of including an ethylene absorbent pad in containers on subsequent ethylene accumulation and chilling injury. While ethylene in the no-pad controls increased continually during storage of both 'Mountain Pride' and 'Sunbeam' tomatoes at $5^{\circ}C$ under modified atmosphere conditions, no increase in accumulation of ethylene was observed in containers containing ethylene absorbent pads throughout storage. The ethylene absorbent pad treatment resulted in a significantly higher percentage of chilling injury compared with the no-pad control. In studies aimed at inhibiting ethylene production using AVG during storage of slices, the concentration of ethylene in control containers (no AVG) remained at elevated levels throughout storage, compared to containers with slices treated with AVG. Chilling injury in slices treated with AVG was 5-fold greater than that of controls. Further, we tested the effect of ethylene pretreatment of slices on subsequent slice shelf-life and quality. In slices treated with ethylene (0, 0.1, 1, or $10\;{mu}L\;L^{-1}$) immediately after slicing, ethylene production in non-treated controls was greater than that of all other ethylene pre-treatments. However, pretreatment of slices 3 days after slicing resulted in a different pattern of ethylene production during storage. Ihe rate of ethylene production by slices treated with 1 L $L^{-1}$ ethylene 3 days after slicing was greater during storage than any of the other ethylene treatments. With slices pre-treated with ethylene, both immediately and 3 days after slicing, the rate of ethylene production tended to show an negative correlation with chilling injury. Chemical name used: 1-aminoethoxyvinylglycine (AVG).

• Journal of Bio-Environment Control
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• v.22 no.4
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• pp.427-431
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• 2013

Paprika fruits should be stored and distributed at above $7^{\circ}C$ to prevent chilling injury but the small amount of paprika that transports with other horticultural products in refrigerated container by ship usually stored less than $5^{\circ}C$ for other products. In this case, paprika fruits cannot help exposing chilling temperature, so that the paprika must be lost marketable value during a long period of transfer. This study was conducted to compare the alleviated effects of high $CO_2$ treatment (passive MAP), heat (hot water dipping), and UVc treatment on chilling injury of paprika fruits due to low temperature storage, and also to decide if these treatments can be used for transporting under $5^{\circ}C$. After each treatment the paprika were put in the low temperature storage ($4^{\circ}C$) for 20 days and afterwards change the in room temperature ($20^{\circ}C$) for 5 days. The fresh weight loss of all the treatments except the high $CO_2$ treatment showed around 7~12% after 25 days of storage and the ethylene concentration showed periodical increases and decreases as around 3 ${\mu}l/l$. The $CO_2$ concentration was rapidly increased 33% carbon dioxide in high $CO_2$ treatment during room temperature storage after cold storage for 20 days. The firmness which is key quality characteristics during storage and is decreasing caused by chilling injury was not significantly different among all treatments. However, the firmness of stored paprika was maintained highest in the treated with hot water dipping. Therefore, HWD and UVc treatment that showed 60% of electrolyte leakage in the $4^{\circ}C$ control (chilling injury control) and similar level with the $7^{\circ}C$ control (non-chilling injury control) would be effective to alleviate chilling injury in the stored paprika.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.244-252
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• 1999

Intensive selection for muscle development and against fat deposition in pigs during the last 50 years has contributed to the increased incidence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Genetics, nutrition and management, preslaughter animal handling, stunning, dehairing and carcass chilling influence the incidence and magnitude of the PSE condition. The normal incidence of PSE has been reported to range from 10 to 30%, but in some isolated instances is up to 60%. The elimination of halothane-positive pigs in breeding programs has reduced PSS and PSE. Further improvements in meat quality by terminal sire evaluation and selection can be achieved within halothane-negative populations because around 20% of the variation in meat color and water binding capacity seems to be genetically related. Pre-slaughter handling on the farm, during transit to the packing plant and at the packing plant can greatly influence the meat quality, contributing 10 to 25% of the variation. An effective stunning method, skinning instead of scalding/dehairing and rapid post-slaughter chilling further reduce the incidence of PSE pork. In addition to proper care and handling a carcass-merit based marketing system, that reflected the value differential between desirable and undesirable meat quality in the pricing system for pigs, would provide a great incentive to change pork production systems in order to improve meat quality, thus improving the image and usefulness of pork as food.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.673-679
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• 2009

To develop ready-to-eat (RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cookchill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached $85^{\circ}C$ within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to $3^{\circ}C$ within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.

• Journal of Bio-Environment Control
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• v.23 no.4
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• pp.329-336
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• 2014

As an abiotic stress, chilling stress is one of the major factors limiting plant growth and increasing susceptibility to pathogens. Therefore, enhancing stress tolerance in plants is an important strategy for their survival under unfavorable environmental conditions. The objective of this study was to determine the effects of the exogenous application of salicylic acid (SA) or nitric oxide (NO) on chilling tolerance in pepper seedlings. Pepper (Capsicum annuum L. 'kidaemanbal') seedlings were grown under normal growing conditions ($20/25^{\circ}C$, 15 hours photoperiod, $145{\pm}5{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$, fluorescence lamps) for 23 days after transplanting. The solution (3 mL) of 1 mM SA and 0.3 mM NO with surfactant triton 0.1% were sprayed two times a week, respectively. Right after the completion of chemical application, seedlings were subjected to chilling condition at $4^{\circ}C$ for 6 hours under dark condition and then the seedlings were recovered at the normal growing conditions for 2 days. In order to assess plant tolerance against chilling stress, growth characteristics, chlorophyll fluorescence (Fv/Fm), and membrane permeability were determined after chilling stress imposition. Total phenolic concentration and antioxidant capacity were measured during the whole experimental period. Disease incidence for pepper bacterial spot and wilt was also analyzed. Pepper seedlings treated with SA or NO were maintained similar dry mass ratio, while the value in control increased caused by chilling stress suggesting relatively more water loss in control plants. Electrolyte leakage of pepper seedlings treated with SA or NO was lower than that of control 2 days after chilling treatment. Fv/Fm rapidly decreased after chilling stress in control while the value of SA or NO was maintained about 0.8. SA increased higher total phenolic concentration and antioxidant capacity than NO and control during chemical treatment. In addition, increase in total phenolic concentration was observed after chilling stress in control and NO treatment. SA had an effect on the reduction of bacterial wilt in pepper seedlings. The results from this study revealed that pre-treatment with SA or NO using foliar spray was effective in chilling tolerance and the reduction of disease incidence in pepper seedlings.

• Food preservation and processing industry
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• v.3 no.1
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• pp.42-46
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml h-1 m-2 nun-1 at $5^{\circ}C$ and $99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%$ CO2 + 1 or $20\%\;O_2, \;8\%\;CO_2+1$ or $20\%\;O_2$, or $12\%\; CO_2+\;20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2 +\;1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SCC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene Production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.923-931
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• 2010

Effects of freezing period and chilling process after thawing on the physicochemical properties and palatability of hind shank meat from Korean native beef were investigated. There were no significant differences in the Hunter's color, volatile basic nitrogen (VBN) or collagen amount of hind shank meat upon freezing with vacuum packing at $-20^{\circ}C$ for 9 months. In addition, while pH, thiobarbituric acid (TBA) value, hardness, drip and boiling loss of hind shank meat increased and palatability decreased, there significant difference were observed only after 9 months. Softness, water holding capacity, L-glutamic acid, oleic acid, and polyunsaturated fatty acid contents increased upon chilling for 4 days after thawing, and there was a significant increase in palatability. The values of VBN and TBA increased markedly upon 6 days of chilling after thawing, and there was a significant decrease in palatability.