Abstract
ABSTRACT Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
Highlights
The current lifestyle, which seeks to optimize time, has led the food industry to offer ready-to-eat (RTE) products, which are innovative and healthy
The effects of different combinations of temperature (70oC and 80oC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog) of sous vide cooking on cooking loss of the RTE products, which were elaborated from beef and meat analog previously marinated, were studied
Cooking loss is an important parameter of meat cooked by sous vide technique since it is correlated with juiciness and yield of the final product
Summary
The current lifestyle, which seeks to optimize time, has led the food industry to offer ready-to-eat (RTE) products, which are innovative and healthy. In recent years, the increase of RTE products has encouraged the application of new food processing technologies; among them, the sous vide cooking system,[1] which is a technique already known in the restaurant industry. Some markets already have RTE products that have been cooked by sous vide technique, these products have not been expanded worldwide.[2]. The sous vide technique involves vacuum sealing food in a heat-sealable plastic bag, followed by incubation in a water bath at controlled conditions of low temperatures (53-81°C) and time.[3] Vacuum sealing has different benefits such as increasing the shelf life of food by minimizing the risk of recontamination during storage, inhibiting oxidation flavors and preventing the loss of volatile flavor and moisture compounds during the cooking process.[4] this type of cooking differs from traditional cooking methods in two fundamental aspects: raw food is vacuum-sealed in thermostable plastic bags suitable for food quality and the product is cooked using a precisely controlled heat treatment.[4]
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