Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts

Abstract

Sous-vide is an appropriate technique to be used in cuts of meat such as beef shank, which are inexpensive and unappetizing due to their low tenderness. In the present work, time (2, 5, 8, 12, and 24 h) and temperature (55, 65, and 75 °C) combinations were applied to the beef shank cut for sous-vide cooking. Its influence on physicochemical and sensory parameters was studied and compared with a reference meat cut (loin) cooked for 5 h at 65 °C. The results show that at higher temperatures and time-cooking, sous-vide reaches a greater tenderness on beef shank cuts, but with juiciness loss. Therefore, a compromise between these two parameters must be reached. A sous-vide treatment at 55 °C for 24 h resulted in meat with microbioal safety and an instrumental texture, tenderness, stringiness, chewiness, juiciness, and sensory color like loin which is the reference cut.