ArticleAsian-Australasian journal of animal sciences2019
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
Article in Asian-Australasian journal of animal sciences, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage.Food science of animal resources · 2026Article
- Effect of the Sous-Vide Method on the Quality of Vegetables-A Review.Foods (Basel, Switzerland) · 2026Review
- Advances and Drawbacks of Sous-Vide Technique-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Changes in quality characteristics and biogenic amine contents in beef by cooking methods.Food science and biotechnology · 2024Article
- Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion.Molecules (Basel, Switzerland) · 2023Article
- Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the BeefFood science of animal resources · 2023Article
- Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color.Foods (Basel, Switzerland) · 2023Article
- Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef.Foods (Basel, Switzerland) · 2022Article
- Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition.Poultry science · 2021Article
- Influence of the Inclusion of Chestnut (Foods (Basel, Switzerland) · 2020Article
- Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat.Food science of animal resources · 2019Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
objectiveThis study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking.
methodsThe innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45-65), common sous vide treatment at 45°C and 65°C for 3 h (SV45 and SV65) and traditional cooking at 75°C for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated.
resultsThe results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower a* and higher b* values, respectively. The water loss and cooking loss increased when temperature increased from 45°C to 65°C, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75.
conclusionThe 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.
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