Effects of sous-vide cooking on the initial yield peak force and elastic modulus of cooked beef semitendinosus

Ishamri Ismail, . and Nurul Shaeida Zulkifli, . and Wan Mohd Fadli Wan Mokhtar, . and Nor Hadhirah Yahya, . and Siti Nur Aishah Ramli, . Effects of sous-vide cooking on the initial yield peak force and elastic modulus of cooked beef semitendinosus. pp. 83-91. ISSN 2180-1983

The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield peak force and elastic modulus of semitendinosus(ST) beef. This study also examined the colour properties cooking loss and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60 70 and 80 C for 3 and 6 h. Meanwhile the traditional cooking method was treated at 90Cfor 30 min. Reduced the initial yield peak force and elastic modulus of ST beef could be attained in 6 h at 60 C. Higher temperature and prolonged cooking time seem to cause meat to be tougher likely due to the longitudinal myofibrilsshrank. In terms of water retention and cooking loss sous-vide cooked at 60 C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L) and redness (a) than the other treatments.

Full text available from: Official URL: https://journal.unisza.edu.my/agrobiotechnology/in...

Abstract

The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield peak force and elastic modulus of semitendinosus(ST) beef. This study also examined the colour properties cooking loss and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60 70 and 80 C for 3 and 6 h. Meanwhile the traditional cooking method was treated at 90Cfor 30 min. Reduced the initial yield peak force and elastic modulus of ST beef could be attained in 6 h at 60 C. Higher temperature and prolonged cooking time seem to cause meat to be tougher likely due to the longitudinal myofibrilsshrank. In terms of water retention and cooking loss sous-vide cooked at 60 C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L) and redness (a) than the other treatments.

[error in script]

Item Type:	Article
AGROVOC Term:	Beef
AGROVOC Term:	Cooking
AGROVOC Term:	Vacuum packaging
AGROVOC Term:	Temperature
AGROVOC Term:	Time
AGROVOC Term:	Colour
AGROVOC Term:	Texture
AGROVOC Term:	Cooking losses
AGROVOC Term:	Water retention
AGROVOC Term:	Organoleptic properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10093

Actions (login required)

View Item