ArticleFood science of animal resources2025
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken.
Article in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Transcriptomic and Meat Quality Differences in Longissimus Dorsi Muscle of Surgically Castrated Three-Year-Old Kazakh Horses.Biology · 2026Article
- Strategies to optimize the nutritional profile of mammalian meat for infants and geriatric population.Food science of animal resources · 2026Review
- Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins.NPJ science of food · 2025Article
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Authors and funding
9 authors.
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Abstract
Low-fat cuts have gained popularity due to rising consumer interest in health-conscious diets. However, their tough texture and low juiciness necessitate quality improvement through optimized cooking methods. Sous-vide, a cooking method that can enhance tenderness and juiciness, can be a viable solution to address these challenges. This study aimed to compare quality characteristics of high-fat and low-fat cuts of beef (sirloin, BHF; top round, BLF), pork (belly, PHF; ham, PLF), and chicken (thigh, CHF; breast, CLF) before and after sous-vide cooking. All samples were vacuum-sealed and cooked at 70°C for 40 min. Proximate composition, pH, water-holding capacity (WHC), cooking loss, shear force, and color characteristics were analyzed. Results showed that low-fat cuts of raw beef and pork had higher moisture contents than high-fat cuts (p<0.05), although their moisture contents showed no significant differences from those of chicken cuts. BLF exhibited lower pH but higher WHC, cooking loss, and shear force than BHF (p<0.05), while PLF showed higher pH and WHC but lower cooking loss than PHF (p<0.05), although they showed no significant differences in shear force (p>0.05). For chicken, CLF had lower pH and cooking loss but higher shear force than CHF (p<0.05). Results of this study demonstrate that sous-vide cooking can improve the quality of PLF and CLF by reducing cooking loss and shear force. However, further research is needed to optimize sous-vide conditions for BLF to address its high cooking loss and shear force.
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