The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality

Ismail, Ishamri; Hwang, Young-Hwa; Bakhsh, Allah; Joo, Seon-Tea

doi:10.5713/ajas.18.0347

Cited by 28 publications

(24 citation statements)

References 34 publications

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“…Murphy et al [42] reported that the denaturation of myosin and actin at higher temperatures caused structural changes and changes in porosity of the chicken breast patties which can directly affect the moisture content. This result is in accordance with those obtained for chicken and beef [28,43].…”

Section: Moisture Content Cooking Loss and Phsupporting

confidence: 93%

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

et al. 2021

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Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

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Section: Moisture Content Cooking Loss and Phsupporting

confidence: 93%

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

et al. 2021

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“…We expect by increasing the temperature with the prolonged cooking of sous vide treated beef could increase soluble collagen but instead, it shows lower CS values at 70°C. Similarly, our previous finding in the application of sous vide treatment on bovine semitendinosus muscles at 65°C for 3 h and at 45°C–65°C for 6 h had lower soluble collagen than non-sous vide meat cooked at 75°C for 30 min ( Ismail et al, 2019 ). From those findings, one can conclude that prolonged cooking time in sous vide could reduce soluble collagen by the CL and this observation also has supported by Weston et al (2002) .…”

Section: Resultssupporting

confidence: 77%

“…The lower toughness of combine temperature-time in 2T2T treatment might be attributed by double thermal effect. In our previous study, beef semitendinosus treated with low temperature-long time at 45°C showed the lowest SF values (Ismail et al, 2019). According to Myhrvold et al (2011) and Lawrie (1998), the tenderness of cooked meat can be achieved at cooking temperature 45°C and 49°C even cooked for 4 h. It is noteworthy that at a low temperature some of the key enzymes such as calpains, cathepsins, and collagenase play an important role to the degradation of the myofibrillar components and may contribute to reducing actomyosin toughness.…”

Section: Resultsmentioning

confidence: 80%

“…Although there is no significant difference between heat treatment between 1T1T and 2T2T, innovative sous vide represents slightly better in the moisture content and WHC, as well as lower CL. According to Ismail et al (2019) , samples cooked for less time showed lower water loss than samples cooked with extended time. This reflects the cooking time in innovative sous vide method at the second temperature (60°C, 65°C, and 70°C) which were only cooked for 3 h as compared to common sous vide method which was cooked continuously at 60°C, 65°C, and 70°C for 6 h. Similar findings also were obtained by Christensen et al (2013) in cows and young bulls and Roldan et al (2013) in lamb loins.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ismail

Hwang

Joo

2019

Food Sci Anim Resour

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This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous vide treatment (1 temperature: 1 time combination, 1T1T). The new invention of sous vide cooking method (2T2T) cooked at the first temperature at 45°C for 3 h, and the second temperature at 60°C, 65°C, and 70°C for 3 h, and labeled as N45-60, N45-65, and N45-70, respectively. While, common sous vide treatment (1T1T) were cooked directly for 6 h at 60°C (T60), 65°C (T65), and 70°C (T70). Results revealed that cooking with 2T2T treatment improved the water-holding capacity and reduced the cooking loss of both beef and goat meat. The L* values have no apparent changes between treatment in beef and goat meat, while a* values of N45-60 treated goat presented markedly higher values than other treatments but an only slight increase in beef at the same treatment (p>0.05). Again, 2T2T treatment tended to decrease mean shear force (SF) values for beef and goat meat with the lowest SF values recorded at N45-60, and the CS no or less influenced this value. Therefore, the application of innovative sous vides cooking method (2T2T) presented comparable values in the treated beef and goat meat as compared to common sous vide method (1T1T).

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“…In the same line, Lorenzo et al [ 34 ] evidenced this trend, because they concluded that grilling in foal meat also generated less hardness slices compared to other treatments (roasted, fried and microwaved). Besides, according to Ismail et al [ 49 ] the Pearson correlation demonstrated that shear force was positively related to cooking loss (r = 0.301; P > 0.05; and r = 0.562; P < 0.01 for CH and CF, respectively). However, there were only significant ( P < 0.01) differences in CF samples.…”

Section: Resultsmentioning

confidence: 97%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.

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The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality

Abstract: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.

Cited by 28 publications

References 34 publications

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

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