Some quality qualifications of cooked meat sous vide in the storage process
This study was carried out to determine the physicochemical and microbiological qualitycharacteristics of some meat samples (Longissimus dorsi, LD; Longissimus lumborum, LL;Longissimus thoracis, LT) that were cooked in sous vide method at different time combinations(2 and 4 hours) at 70°C during the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kyrgyz Turkish Manas University
2019-06-01
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| Series: | MANAS: Journal of Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/738105 |
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| Summary: | This study was carried out to determine the physicochemical and microbiological qualitycharacteristics of some meat samples (Longissimus dorsi, LD; Longissimus lumborum, LL;Longissimus thoracis, LT) that were cooked in sous vide method at different time combinations(2 and 4 hours) at 70°C during the storage process. Meats used as materials in the study wereobtained from 22-24 months old Simental cattle. All experimental meat samples were cut in 2x15cm size and salted. Salted meat samples were vacuum-packed and cooked by sous vide method.Cooked meat samples were stored at 2 ± 2°C for 7 days. Physicochemical and microbiologicalanalyzes were performed on the 0., 3., 7th days of storage.It was observed that the pH values of the samples remained within acceptable limits during storageand the pH values increased as the cooking time increased. it was observed that cooking loss ratesincreased in parallel with increasing cooking time, and this increase was more clear in LL samplesIn addition, it was determined that as the cooking time of LT and LD samples gets longer thecooking loss increased and it affected the values of a * (redness) and L * (brightness). it wasobserved that no living microorganism produced in any samples taken into analysis during storage.As a result; not finding microorganisms in the samples with sous vide technique for 7 days in thestorage period, it is believed to strengthen the reliability of safe food production.It is concluded that sous vide method can provide advantages especially in terms of long shelf lifeand close to consumer preference. |
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| ISSN: | 1694-7398 |