Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat

Abstract

This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.

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

“…The interaction of the cooking method, temperature and time is key in defining the physical and sensory properties of cooked meat 38 . Numerous cooking temperatures and times have been evaluated for both sous vide 39 and oven cooking, ranging from 30 to 80°C and 1 to 120 h 37,38,40–45 . The cooking parameters used in this study were based on prior experimental experience 2 and as recommended by development chefs (Dale Bowie and Shepherd Elliott).…”

“…Beef was cooked using three methods: (1) oven cooked followed by pan fried (OP), (2) sous vide followed by pan fried (SVP) and (3) pan fried only (P). The interaction of the cooking method, temperature and time is key in defining the physical and sensory properties of cooked meat 38 . Numerous cooking temperatures and times have been evaluated for both sous vide 39 and oven cooking, ranging from 30 to 80°C and 1 to 120 h 37,38,40–45 .…”

“…The interaction of the cooking method, temperature and time is key in defining the physical and sensory properties of cooked meat. 38 Numerous cooking temperatures and times have been evaluated for both sous vide 39 and oven cooking, ranging from 30 to 80 C and 1 to 120 h. 37,38,[40][41][42][43][44][45] The cooking parameters used in this study were based on prior experimental experience For oven cooking, each steak was wrapped in aluminium foil and placed in an oven for 16 h at 49 C. For sous vide, each steak was vacuum packaged and placed in a water bath for 1 h at 49 C to achieve a rare degree of doneness. 46 After oven and sous vide cooking, steaks were rested for 3 min.…”

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

“…During oven cooking, the meat is dried from the outer surface to reduce the cooking time through natural and forced convection heating [ 28 ]. There are several studies that have discussed the effect of cooking red meat in an electric oven [ 19 , 28 , 29 ]. In his study of the effect of cooking with an electric oven on the sensory and physical properties of camel meat, Dawood [ 29 ] stated that the higher the animal’s age is, the longer the necessary cooking time, that the palatability of the meat of younger camels is better than the palatability of the meat of older camels, and that juiciness decreases with the increase in the camel’s age.…”

“…Table 3 shows the cooking losses of some types of red meat cooked using different methods. The following relationship can be used to calculate cooking loss [19,69,70]:…”