ArticleFoods (Basel, Switzerland)2023
Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 17 citations in OpenAlex.
- Impact of ice pack quantity and external temperature on chicken meat freshness during distribution in insulated boxes.Food science of animal resources · 2026Article
- Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review.Foods (Basel, Switzerland) · 2025Review
- Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Advances and Drawbacks of Sous-Vide Technique-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Effects of Sous-vide Cooking Temperature onFood science of animal resources · 2024Article
- Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs. Chicken breast and thigh were cooked at four sous-vide cooking conditions (55 °C for 3/6 h and 65 °C for 3/6 h) and conventional cooking at 75 °C (core temperature of 71 °C) as control. No significant differences in pH and lightness were found between the sous-vide cooking conditions. Moisture content, cooking loss, protein solubility, shear force, myofibrillar fragmentation index, and lipid oxidation were affected by sous-vide cooking conditions (
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