Effect of Vacuum Cooking Process Conditions on Color, Textural, Microstructural and Sensory Properties of Beef

Abstract

In this study, the effect of vacuum cooking conditions (temperature and time) on the color, textural, microstructural and sensory quality of beef samples was investigated. In order to determine the optimum cooking temperature (60-90ºC) and time (80-120 min) for beef, an optimization study was carried out following Central Composite Rotatable Design (CCRD). The optimum vacuum cooking condition was selected as 85.6°C of cooking temperature and 106.6 min of cooking time targeting maximum chewiness (textural quality), minimum shear force (textural quality) and maximum sensory overall acceptance attributes. Considering the color values of crust and inner parts of beef samples, an insignificant difference was observed among cooking temperatures and times. However, Warner Bratzler shear force values decreased with an increase in cooking temperature. Moreover, higher cooking temperature and longer cooking time resulted in superior sensorial properties in terms of overall acceptance scores.