scholarly journals Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (sous-vide)

2013 ◽  
Vol 14 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Naomi ISHIWATARI ◽  
Mika FUKUOKA ◽  
Akihiro TAMEGO ◽  
Noboru SAKAI
Keyword(s):  
Cooking Method ◽  
Sous Vide

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

2016 ◽  
Vol 4 (11) ◽  
pp. 919
Author(s):  
Serap Coşansu ◽  
Özlem Kıymetli
Keyword(s):  
Nutritional Value ◽  
Vacuum Packaging ◽  
Heat Processing ◽  
Antioxidant Compounds ◽  
Cooking Method ◽  
Heat Stable ◽  
Preservation Method ◽  
Sous Vide ◽  
Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

scholarly journals Low-temperature cooking method "sous vide" in the restaurant industry: A review

2020 ◽  
Vol 3 (1) ◽  
pp. 92
Author(s):  
Stanko Stankov ◽  
Hafize Fidan ◽  
Marianna Baeva ◽  
Russyian Rusev
Keyword(s):  
Low Temperature ◽  
Food Service ◽  
Holistic Approach ◽  
Cooking Methods ◽  
Cooking Method ◽  
Heat Stable ◽  
Wide Range ◽  
Sous Vide ◽  
Vegetable Foods ◽  
The Right

The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.

scholarly journals 79 Cooking method and beef flavor: a multivariate approach

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-27
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Volatile Compounds ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Cooking Methods ◽  
Cooking Method ◽  
Flavor Compound ◽  
Lipid Degradation ◽  
Sous Vide ◽  
Strip Loin ◽  
The Impact

Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade

scholarly journals Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus

2021 ◽  
Vol 12 (1S) ◽  
pp. 83-91
Author(s):  
Nor Hadhirah Yahya ◽  
Nurul Shaeida Zulkifli ◽  
Siti Nur Aishah Ramli ◽  
Ishamri Ismail ◽  
Wan Mohd Fadli Wan Mokhtar
Keyword(s):  
Elastic Modulus ◽  
Water Retention ◽  
Cooking Time ◽  
Cooking Loss ◽  
Peak Force ◽  
Colour Properties ◽  
Cooking Method ◽  
Initial Yield ◽  
Higher Temperature ◽  
Sous Vide

The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.

scholarly journals TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide

2019 ◽  
Vol 97 (8) ◽  
pp. 3348-3353 ◽  
Author(s):  
Erin E Bryan ◽  
Brooke N Smith ◽  
Ryan N Dilger ◽  
Anna C Dilger ◽  
Dustin D Boler
Keyword(s):  
Shear Force ◽  
Technical Note ◽  
Science Laboratory ◽  
Cooking Method ◽  
University Of Illinois ◽  
Final Weight ◽  
Time Periods ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

Abstract The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Loins from pigs (HCW = 96 kg) humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54-cm-thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63 °C, aged 7 d and cooked to 63 °C, aged 14 d and cooked to 63 °C, or aged 14 d and cooked to 71 °C. Chops were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference option in the MIXED procedure of SAS. Among chops cooked to 63 °C, chops aged 3 d has less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71 °C had greater (P < 0.001) cook loss than chops cooked to 63 °C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63 °C, chops aged 3 d required more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. Chops aged 14 d and cooked to 71 °C required (P < 0.0001) more force than those aged 14 d and cooked to 63 °C. Overall, these data indicate that sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 106
Author(s):  
Lauren T. Honegger ◽  
Erin E. Bryan ◽  
Hannah E. Price ◽  
Taylor K. Ruth ◽  
Dustin D. Boler ◽  
...  
Keyword(s):  
Open Hearth ◽  
Consumer Acceptability ◽  
Cooking Method ◽  
Overall Acceptability ◽  
Sous Vide ◽  
Eating Experience ◽  
Brown Color ◽  
Cooked Color

The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate grilled chops more acceptable than sous-vide chops. Chops were cooked to 63 °C or 71 °C using either an open-hearth grill or a sous-vide device. Participants evaluated four samples for tenderness, juiciness, flavor, and overall acceptability. Participants rated a greater percentage of chops cooked sous-vide at 63 °C as tender (82.82%), juicy (55.83%) and acceptable (60.34%) compared with all other cooking method and degree of doneness combinations. Participants rated a greater percentage of sous-vide chops as tender and acceptable compared to grilled chops. Participants rated a greater percentage of chops cooked to 63 °Cas tender, juicy, flavorful, and acceptable when compared to 71 °C. Even when participants could visualize cooked color, they preferred chops cooked to 63 °C compared with chops cooked to 71 °C. Overall, participants preferred chops cooked to 63 °C compared to 71 °C regardless of the cooking method and preferred chops cooked to 63 °C using the sous-vide cooking method the most among all treatments.

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