Comparison of Quick Cooling Processes for Marinated Beef and Correlation Analysis of Evaluation Indicators

After marinated beef is cooked, quick cooling can shorten time from pot to packaging, which is beneficial for maintaining flavor and nutritional value of marinated beef．By using different cooling methods such as liquid nitrogen, ice water mixture, 4 °C, –20 °C, and –40 °C, quality differences of marinated beef were compared and analyzed from aspects of cooling rate, color, texture, and sensory perception．Quality changes during different cooling processes were analyzed．Results showed that cooling rate of beef immediately after being cooked, in descending order, was liquid nitrogen, –40 °C, ice water mixture, 4 °C and –20 °C; the L* value was maximum after liquid nitrogen and –20 °C coolin; taste and texture scores were highest when cooled at 40 °C, and texture indicators were in the middle range．After reheating, cooling rate at –20 °C significantly increased; the L* value was maximum after liquid nitrogen cooling; the hardness significantly increased; sensory evaluation of cooling at 40 °C has the highest scores for all indicators, and texture indicators were all in the middle range．Correlation results showed that there was no significant correlation between sensory evaluation indicators and texture results．Research results could provide theoretical and data support for efficient cooling and packaging of marinated beef．