ArticlePoultry science2020
Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed.
- Combination Effects ofBiology · 2026Article
- Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions.Food science of animal resources · 2026Article
- Sous-Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale.Journal of food science · 2026Article
- Effect of the Sous-Vide Method on the Quality of Vegetables-A Review.Foods (Basel, Switzerland) · 2026Review
- Updating descriptive sensory evaluation of chicken: proposing new protocols and statistical analysis.Poultry science · 2025Article
- Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method.Foods (Basel, Switzerland) · 2025Article
- Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Adapting Sensory Analysis to the Pandemic Era: Exploring "Remote Home Tasting" of Sous-Vide Chicken Breast for Research Continuity.Foods (Basel, Switzerland) · 2025Article
- Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product.Food chemistry: X · 2024Article
- Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat.Molecules (Basel, Switzerland) · 2024Article
- Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.Foods (Basel, Switzerland) · 2024Review
- Advances and Drawbacks of Sous-Vide Technique-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Growth performance, carcass characteristics and meat sensory evaluation of broiler chickens fed diets with fermented cassava leaves.Animal bioscience · 2024Article
- Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.Foods (Basel, Switzerland) · 2023Article
- Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.Foods (Basel, Switzerland) · 2023Article
- Article
- Sous vide processing: a viable approach for the assurance of microbial food safety.Journal of the science of food and agriculture · 2022Review
- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.Food science of animal resources · 2022Article
- Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique.Poultry science · 2022Article
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5 authors.
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Abstract
This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner-Bratzler shear force (21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) than meat cooked by conventional oven. Similar to the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes than the control group (P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments (P < 0.05). Owing to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression (P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h to improve sensory quality characteristics without reducing the water-holding capacity.
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