Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals

Naqvi, Zahra; Thomson, Peter; Ha, Minh; Campbell, Michael A.; McGill, David; Friend, Michael; Warner, R. D.

doi:10.1016/j.meatsci.2021.108435

Cited by 47 publications

(53 citation statements)

References 54 publications

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“…Moreover, sous-vide cooked LL and SM muscles had a similar quality, which is especially important taking into consideration that SM is less tender than LL if subjected to a traditional thermal treatment [ 10 ]. A similar finding was reported also by other authors investigating the influence of sous-vide on meat quality, who highlighted that a mild heating under a vacuum at low temperatures ranging from 50 °C to 85 °C for a long time (most frequently up to 48 h) [ 6 , 13 , 14 , 15 , 16 ] results in obtaining very tender and juicy products. This is possible due to the use of the temperature which is high enough to make collagen soluble (tenderness improvement) and inactivate micro-organisms [ 17 , 18 ]; at the same time, it is low enough to prevent an excessive denaturation of muscle proteins, which beneficially affects meat juiciness, and protects water soluble nutrients [ 6 , 15 , 19 ].…”

Section: Introductionsupporting

confidence: 88%

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Tkacz

Tylewicz

Pietrzak-Fiećko

et al. 2022

Foods

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The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.

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Section: Introductionsupporting

confidence: 88%

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Tkacz

Tylewicz

Pietrzak-Fiećko

et al. 2022

Foods

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“…These results correspond to our TWC and cooking loss measurements. Previous studies showed that the TWC of the cooked meat was significantly affected by cooking temperature and time [34,56]. During heating, the fluid loss is related to myofibrillar shrinkage that initiates at 40 • C and intensifies with increasing temperature.…”

Section: Discussionmentioning

confidence: 99%

“…Total collagen of all control and injected raw meat samples 24 h post injection was measured using the method of the Association of Official Agricultural Chemists [48], described in detail by Naqvi et al [34], with minor modification. Briefly, the dried meat powder (100 mg) was hydrolysed in 3.5 M sulphuric acid (Sigma Aldrich, Castle Hill NSW, Australia) in a glass tube placed in an oven at 105 • C for 16 h. The approximate concentration of hydroxyproline was determined in dried meat powder using hydroxyproline standard solution and water (blank) to measure absorbance at 558 nm in a spectrophotometer (FLUO star Omega-415-0056, BMG LABTECH, Aylesbury, UK).…”

Section: Total Collagenmentioning

confidence: 99%

“…Heat soluble collagen content was measured for six replicates of each treatment in cooked samples, using the method of Christensen et al [36], with minor modification, described in Naqvi et al [34]. The method used the cooking loss fluid obtained from both control and injected samples after 8 h and 12 h of cooking.…”

Section: Soluble Collagenmentioning

confidence: 99%

“…The food industry is increasingly adopting this method due to several advantages it provides over conventional cooking methods [33]. It offers a uniform texture and improved tenderness particularly for low-value tough meat [34][35][36][37]. Past research has reported improved sensory characteristics, more appealing texture and controlled doneness of the meat compared to several conventional cooking methods [38][39][40].…”

Section: Introductionmentioning

confidence: 99%

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Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking

Naqvi

Thomson

Campbell

et al. 2021

Foods

Self Cite

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This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.

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Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)

Subbaraj,

Deb‐choudhury,

Pavan

et al. 2023

Rapid Comm Mass Spectrometry

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RationaleThe aroma profile of food is a complex mixture of volatile compounds that constitutes a major component of the overall eating experience. The food service industry and chefs therefore constantly seek ways to investigate and thereby enhance the aroma profile. Oven cooking, sous vide and pan fry are three cooking methods of beef commonly practised by chefs. Near real‐time analysis of volatile compounds from these three cooking methods will provide insight into respective volatile fingerprints and help improve cooking techniques.MethodsVolatile compounds from three beef cooking methods were captured using an in‐house sol–gel based solid phase microextraction (SPME) method and analysed using direct analysis in real‐time mass spectrometry (DART‐MS). A volatile organic compound (VOC) standard was used to demonstrate successful implementation of the sol–gel coating technique. Volatile features discriminating the three cooking methods were shortlisted and statistically assessed by univariate and multivariate analyses.ResultsThe VOC standard was successfully adsorbed by the sol–gel method and detected by DART‐MS. Hierarchical cluster analysis clearly demarcated three beef cooking methods based on their volatile fingerprints. Out of 65 significant features differentiating the cooking methods, 50 were at highest concentrations from pan‐fry cooking only, followed by 14 with highest concentrations from oven cooking followed by pan frying. Sous vide followed by pan frying showed lowest concentrations of almost all volatile features.ConclusionsThe sol–gel‐based solid‐phase microextraction technique combined with DART‐MS was successful in differentiating beef cooking methods based on their volatile fingerprints. A workflow for rapid assessment of the volatile profile from beef cooking methods was established, providing a baseline to further explore volatile profiles from other key ingredients.

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Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals

Cited by 47 publications

References 54 publications

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking

Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)

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