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The technological, microbiological, and sensory storage characteristics of low temperature sous vide cooked roast beef were investigated. The effect of two heat treatments, 59°C (P,,"'in core 8.4) and 62°C (P,,," in core 15.9) on the stability of spiced roast beef made from Musculus semitendinosus with a high initial microbial load were compared as well as storage temperatures of 2 and 10°C. Although chilling baths with circulating water were used, recommended chilling rates for sous vide products could not be attained. Yield was significantly higher at 59°C and at a storage temperature of 2°C but decreased during storage. At 62°C the meat became significantly more tender than at 59°C as measured by shear force. No differences in microbiology were observed between heating regimes. At low storage temperature products were microbiologically stable over a 35-day period. At 1 O' C, however, a rise in psychrotrophic aerobic counts and occasional pack swelling was observed. In a commercial scale experiment conducted with sous vide cooked (62°C) beef with low initial counts, no increase in aerobic counts was observed at 2,5 and 10°C while swelling occurred in 28% of the packages stored at 10°C and in none at 2 and 5°C. The swelling was due to different types of gas-producing clostridia. Warmed-over flavour (as TBARS) showed no development during storage in intact packages, while slicing and serving the roast beef under commercial conditions resulted in a marked increase to >lo0 m o l e kg-I. In spiced roast beef only minor changes in off-odour and off-flavour of the product were observed during 23 days of storage at 2°C.

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