ReviewFoods (Basel, Switzerland)2023
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.
Review 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 13 papers.
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Who cites it
13 citing papers in PubMed.
- Effects of cooking technique and meat cut on the physical and thermal characteristics of camel (Camelus dromedarius) meat.Animal bioscience · 2026Article
- Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality.Food chemistry: X · 2026Article
- Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits.Food chemistry: X · 2025Article
- Comparative Analysis of Muscle Metabolome and Amino Acid Profiles in All-Female Rainbow Trout (Biology · 2025Article
- Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork.Food science of animal resources · 2025Article
- Advanced and Careful Hospital Nutrition Reduces Respiratory Assistance and Hospitalization in Patients With COVID-19: A Retrospective Longitudinal Observational Study.Health science reports · 2025Article
- Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins.NPJ science of food · 2025Article
- Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Formation of Polycyclic Aromatic Hydrocarbons on Grilled Pork Neck Loins as Affected by Different Marinades and Grill Types.Foods (Basel, Switzerland) · 2025Article
- The ability of chitosan-stearin as an edible coating on the quality of broiler chicken meat during cold storage.Journal of advanced veterinary and animal research · 2025Article
- Advances and Drawbacks of Sous-Vide Technique-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.Foods (Basel, Switzerland) · 2024Article
- Anti-Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.
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Registered trials
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