Abstract
This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM (p < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length (p < 0.05). The current study showed that the proteolysis of myofibrillar protein and collagen induced by cathepsin B and cathepsin L, and the limited longitudinal shrinkage together contributed to the improvement of beef tenderness upon SV.
Highlights
Sous vide cooking (SV) cooking has become increasingly popular in centralized kitchens, catering operations and restaurants
cathepsin B (Cth B) and cathepsin L (Cth L) are located in lysosomes, and their tenderizing effects on meat depend on whether they could be released from lysosomes [8]
Compared with CK, sous vide cooking (SV) significantly reduced the shear force of beef SM, and the lowest shear force was obtained with SV55 treatment (p < 0.05). These results indicate that SV is an effective way to improve beef tenderness
Summary
Sous vide cooking (SV) cooking has become increasingly popular in centralized kitchens, catering operations and restaurants. SV is a cooking method in which foods are vacuum-packaged and cooked at a controlled temperature. A typical SV for beef processing is performed at 50–70 ◦ C for 2–24 h depending on the intramuscular connective tissue, myofibrillar protein components, thickness and type of the meat [1]. Compared with the traditional high-temperature cooking, SV could maintain higher mineral content of meat and minimize lipid oxidation [2]. SV is widely used to process ready-to-eat products for modern consumers who prefer the convenience of foods [3]. Tenderness is an important factor influencing consumer choices and satisfactions with meat
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