Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat

Abstract

Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.

Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People’s Traditional Food

“…Meat hardness and tenderness are closely related to the heating conditions, especially in the temperature range of 60–70 °C, which is associated with the denaturation or hydrolysis of collagen proteins [ 35 ]. On the other hand, sous-vide cooking positively impacts the texture parameters [ 36 ]. Nevertheless, based on the data obtained in this study, although the sous-vide cooking technique resulted in some noticeable changes in gumminess, these variations could still be considered an acceptable texture range when referring to the sensory evaluation data discussed in the previous sections of this manuscript.…”

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

“…For flavor, texture, and off-flavor, the 60℃ and 65℃ samples were significantly higher than the 55℃ sample (p-value < 0.05). Gil et al (2022) reported that in sous-vide cooking on meat, 60℃ appeared positive effect on sensory evaluation through improving appearance, shear force, thermal loss, and texture profile. Texture is mainly affected by enzymatic denaturation of myosin and collagen and as shown in the results of texture profiles (SEM photograph, Fiber cross-sectional area, sarcomere length, cooking yield, and shear force) show similar relations along with sensory evaluation (Mortensen et al, 2012).…”

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil

“…Additionally, steak is rich in various B-group vitamins (such as vitamin B 12 , B 6 , niacin) and minerals (including iron, zinc, selenium) [10]. It offers a rich taste and distinctive flavor with versatile cooking methods such as frying, roasting, braising, and boiling [11]. The palatability of meat plays a crucial role in consumer choice [11].…”

“…It offers a rich taste and distinctive flavor with versatile cooking methods such as frying, roasting, braising, and boiling [11]. The palatability of meat plays a crucial role in consumer choice [11]. Fried steak provides an enjoyable texture and taste experience [12], but it also has certain drawbacks to consider.…”