ArticleNPJ science of food2025
Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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
2 citing papers in PubMed.
- Effects of different cooking methods on processing and digestive properties of broiler chicken breast.Poultry science · 2026Article
- Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure.Food science of animal resources · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
This study investigated the effects of combining sous vide (SV) and high-pressure (HP, 0.1-200 MPa) on the structural changes of meat proteins and the eating quality of pork loin in comparison to commercial cooking (CC). Differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy showed that SV under HP stabilized the secondary structure of sarcoplasmic proteins. SV under HP treatments significantly reduced cooking loss and improved water-retention ability. Texture profile analysis (TPA) showed that SV under HP reduced the hardness and chewiness while increasing springiness. Instrumental color analysis revealed that SV under 200 MPa resulted in higher L* and a* values with a lower b* value than SV-AT (p < 0.05). These findings demonstrated that SV cooking under HP was a promising cooking method for enhancing the eating quality of pork loin, potentially expanding the utilization of lean cuts, which are generally less favored by consumers.
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Registered trials
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