<i>Sous vide</i>cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

International Journal of Food Science and Technology - Tập 37 Số 4 - Trang 425-441 - 2002
Sergio Ramón Vaudagna1,2, Guillermo Castillo Sánchez1,2, M S Neira3, E. M. Insani3, Alejandra Picallo3, Maria M. Gallinger3, Jorge Augusto Lasta3
1Instituto Tecnología de Alimentos, CA-CNIA, Instituto Nacional de Tecnología Agropecuaria (INTA), CC 77, BW1708WAB Morón, Buenos Aires, Argentina,
2Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
3Instituto Tecnología de Alimentos, CA‐CNIA, Instituto Nacional de Tecnología Agropecuaria (INTA), CC 77, BW1708WAB Morón, Buenos Aires, Argentina,

Tóm tắt

Beef muscles weresous videcooked by applying different low temperature‐long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability were investigated. The results obtained indicated that cooking weight loss increased and shear force values decreased as the treatment temperature was raised from 50 to 65 °C, while processing times (90–360 min) did not have a significant effect on these variables. The colour parameterawas strongly affected by the different treatments. The pasteurization values obtained were enough to inactivate vegetative cells but were insufficient to achieve a significant reduction ofClostridium botulinumspores. The microbial quality of the product remained acceptable during the storage period. Over the storage time, thiobarbituric acid reactive substance (TBARS) numbers were significantly affected by the thermal treatment applied. Maximum TBARS values obtained were lower than those reported for meat processed without vacuum. Cooked beef flavours for all treatments decreased uniformly after 21 days of storage.

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