Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus

Abstract

Three cooking methods (conventional oven roasting, sous vide and high pressure processing) were compared for their impact on toughness of bovine M. semitendinosus. Oven roasting resulted in the greatest cooking loss (31%) and highest Warner-Bratzler peak shear force (103N) as a result of the greatest shrinkage of the myofibrils and greatest loss of water (via shrinkage and through the dry cooking environment). Sous vide and HPP resulted in similar, low, cooking loss (19% and 17% respectively) with similar shrinkage of the myofibrils. The increased gelatinisation of the connective tissue when using HPP processing resulted in the least toughening of the meat with a peak shear force of 54N compared to (46N for the raw meat). Sous vide cooking also resulted in gelatinisation of the connective collagen, though not to the same extent as HPP, leading to a relatively tender sample with a peak shear force of 75N. Microstructural analysis using light and scanning electron microscopy revealed the structural changes occurring during cooking including shrinkage and increasing crimp of the fibrils. Environmental SEM in particular was able to show the enhanced gelatinisation resulting from HPP processing.

Low-temperature cooking method "sous vide" in the restaurant industry: A review

“…Studies have also confirmed that the increasing temperature and treatment time of the method could cause a decrease in succulence (Mortensen et al 2012). Others (Roldán et al 2013;Berhe et al 2013;James et al 2012) have found that the loss of meat juices depended more on the choice of high heating temperature than on the holding time. They confirm that high temperature for a short time could cause more loss of lushness than a lower temperature in a shorter time.…”

“…The microstructure of meat prepared by the "sousvide" method showed that at 70 ºС muscle fibers had a more compact structure than those at 60ºС and 80ºС (Roldán et al 2013). There was a lower degree of muscle contraction in beef in the "sous-vide" method than traditional cooking in water (James et al 2012). Other authors (Christensen et al 2013) have commented that at 53ºС for 19.5 hours myosin and collagen peaks decreased, defining this as improved juiciness of meat from the bull (М. Semitendinosus) analyzed by differential scanning calorimetric analysis.…”

“…The sous-vide method is different from traditional culinary treatment. Here, the food is packaged in polyethylene packaging and vacuumed and then subjected to low-temperature heating usually at low temperatures 55-60 ºC, for an extended time -72 h (Bryony and Yang 2012), then rapid (shock) cooling was applied to enhance the shelf life of the product. Most often, the technique is applied in large culinary industries, centralized culinary production and, to a lesser extent, in themed "A la сarte" restaurants.…”

“…In another respect, the lower loss of meat juices during heat treatment can be taken into account by applying the method "sous-vide" The higher juiciness and tenderness of meat dishes can be taken into account (Church and Parsons 2000;Jouki and Khazaei 2011). According to other authors (Hansen et al 1995;Hansen and Knosel 1996;Schellekens 1996;Vaudagna et al 2002;Bryony and Yang 2012), the precision culinary processing applied by the method "sous-vide" provides longer storage and preservation of the quality of meat culinary products. Combining different raw materials reduces heat conduction and low heat treatment, and even for a long time can cause some undesirable processes -gas evolution or fermentation during storage.…”

Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions

“…During cooking, there are important changes in meat products depending on the cooking method used, as well as on the cooking temperature and time . The automatic control of these changes would allow the attainment of optimal points of cooking without the subjective criterion of who cooks, which supposes an important improvement in restoration and in the domestic area.…”