Storage characteristics of sous vide cooked roast beef

Abstract

The technological, microbiological, and sensory storage characteristics of low temperature sous vide cooked roast beef were investigated. The effect of two heat treatments, 59°C (P,,"'in core 8.4) and 62°C (P,,," in core 15.9) on the stability of spiced roast beef made from Musculus semitendinosus with a high initial microbial load were compared as well as storage temperatures of 2 and 10°C. Although chilling baths with circulating water were used, recommended chilling rates for sous vide products could not be attained. Yield was significantly higher at 59°C and at a storage temperature of 2°C but decreased during storage. At 62°C the meat became significantly more tender than at 59°C as measured by shear force. No differences in microbiology were observed between heating regimes. At low storage temperature products were microbiologically stable over a 35-day period. At 1 O' C, however, a rise in psychrotrophic aerobic counts and occasional pack swelling was observed. In a commercial scale experiment conducted with sous vide cooked (62°C) beef with low initial counts, no increase in aerobic counts was observed at 2,5 and 10°C while swelling occurred in 28% of the packages stored at 10°C and in none at 2 and 5°C. The swelling was due to different types of gas-producing clostridia. Warmed-over flavour (as TBARS) showed no development during storage in intact packages, while slicing and serving the roast beef under commercial conditions resulted in a marked increase to >lo0 m o l e kg-I. In spiced roast beef only minor changes in off-odour and off-flavour of the product were observed during 23 days of storage at 2°C.

Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

“…The temperature profile from 50 to 80 C was employed in order to cover a wide range of EPT of products cooked using different cooking methods including the sous vide method. Studies on microbiological quality of sous vide cooked products have shown that achieving the required EPT during processing is necessary to ensure the microbial safety of the products (Díaz, Nieto, Garrido, & Ban on, 2008;Hansen et al, 1995). The samples in the present study were cooked at the different cooking temperatures for 2 h. This cooking time was chosen based on our previous Raman spectroscopic study that there was, in general, no clear discrimination of samples cooked for 2 to 10 h at cooking temperatures from 50 to 70 C (Berhe et al, 2014).…”

“…Of course, cooking/holding time at specific cooking temperature needs to be considered in relation to the inactivation of microbial hazards especially for sous vide cooked products that are cooked at lower cooking temperatures for more than 5 h (Hansen et al, 1995). Nevertheless, Raman spectroscopy is able to predict also the cooking time in such a scenario (Berhe et al, 2014).…”

“…Endpoint temperature (EPT) of heat treated meat products is a determinant factor to control food-borne illness (Felício et al, 2011;Hansen, Knøchel, Juncher, & Bertelsen, 1995). The meat processing industry, therefore, needs to monitor EPT of a product in order to ensure inactivation of the food-borne illness causing microorganisms such as Listeria monocytogenes (L. monocytogenes), which is considered to be a frequent and serious microbial hazard (ECFF, 2006, pp.…”

Adaptive response of Listeria monocytogenes to heat and its impact on food safety

“…It appears that the slower the temperature increase, the larger the increase in heat resistance (Mackey & Derrick, 1986). An example of the slow heating up is sous-vide-type products, which undergo low heating temperatures and long come-up times (Hansen, Knochel, Juncher, & Bertelsen, 1995).…”

Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide

“…Segundo Ledward (1979), o cozimento da carne a temperaturas entre 45 e 80 °C pode promover aumento de pH da ordem de 0,2 a 0,4, devido à liberação de grupamentos iônicos durante a desnaturação proteica, o que justifica parcialmente o aumento de pH nas carnes processadas deste trabalho. Hansen et al (1995) obtiveram pH 5,7 ± 0,1 em lagarto bovino cru e de 5,8 a 6,2 em lagarto cozido pelo sistema sous vide a 59 e a 62 °C, enquanto que Gonçalves (2009) obteve pH de 5,87 a 6,21 em lagarto bovino embalado e cozido por imersão a 70 ou 80 °C, sendo que foram utilizados sais de fosfato no referido estudo e o pH foi medido com eletrodo de punção.…”