Novel sous-vide pressure technique affecting properties of local beef muscle

Chotigavin, Natthaporn; Kerr, William L.; Klaypradit, Wanwimol; Kerdpiboon, Soraya

doi:10.1016/j.lwt.2023.114439

Cited by 10 publications

(14 citation statements)

References 82 publications

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“…As the internal muscle temperature increases the internal space within meat becomes thinner causing connective tissue to dissolve allowing for more space between the muscle fibers. In summary of this previous study, sous vide samples had an increase of shrinkage which coincides with the greater loss of water previously reported [2,30].…”

Section: Allo-kramer Shear Forcesupporting

confidence: 89%

“…Previous literature suggests that sous vide-processed beef has more space between the muscle fibers in comparison to raw beef or boiled beef [2]. As the internal muscle temperature increases the internal space within meat becomes thinner causing connective tissue to dissolve allowing for more space between the muscle fibers.…”

Section: Allo-kramer Shear Forcementioning

confidence: 99%

“…During the pandemic, a fast-food restaurant focused on menu creativity to enhance consumer demand for dining that incorporated sous vide cooking methods [1]. Sous vide is a cooking technique using low temperatures and longer cooking times, and has become popular in commercial applications [2]. It is estimated that by 2028, the sous vide market will reach USD 10.2 billion with an annualized growth rate of 5.3% [3].…”

Section: Introductionmentioning

confidence: 99%

“…Calculated spectral values of the influence sous vide has on ground beef patties. Chroma) is a measure of total color (larger number indicates a more vivid color) 2. Hue angle ( • ) represents the change in color from the true red axis (larger number indicates a greater shift from red to yellow) 3.…”

mentioning

confidence: 99%

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Influence of Sous Vide Cooking on Ground Beef Patties

Douglas,

Bernardez-Morales,

Nichols

et al. 2023

Foods

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With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service applications. Therefore, ground beef patties were manufactured to measure the influence of sous vide cooking time on the patty characteristics of moisture, color, and objective tenderness. Patties were randomly assigned a sous vide cooking time of 30, 60, or 90 min and then grilled to an internal temperature of 71.1 °C. Patties sous vide cooked for 30 min exhibited the greatest (p < 0.05) cook loss, Allo–Kramer Shear Force (AKSF) and were darker (L*) than patties sous vide cooked for 60 or 90 min. Additionally, neither internal redness, calculated spectral values of chroma, hue angle, or red-to-brown differed (p > 0.05) regardless of sous vide cooking time. Sous vide cooking duration prior to grilling the ground beef patties altered the moisture, color, and objective texture characteristics of ground beef patties.

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Section: Allo-kramer Shear Forcesupporting

confidence: 89%

Section: Allo-kramer Shear Forcementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Influence of Sous Vide Cooking on Ground Beef Patties

Douglas,

Bernardez-Morales,

Nichols

et al. 2023

Foods

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“…Such products have a better taste, texture (less muscle contraction), and juiciness than those made using a higher process temperature or traditional methods. The latest variation of this method is sequential heat treatment at increasing temperatures (m-SV: multi-stage sous-vide cooking), as well as the sous-vide pressure technique (HPP-SV) or ultrasound-assisted sous-vide (USV) [ 3 , 12 , 13 , 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Latoch,

Głuchowski,

Czarniecka-Skubina

2023

Foods

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Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

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