Physiochemical changes in sous-vide and conventionally cooked meat

Abstract

Sous-vide cooking is a process in which food is cooked in heat stable vacuumed containers under controlled temperature (65–95 °C) for a specific time followed by low-temperature storage. Sous-vide is also used at temperatures lower than 65 °C. For instance, in LTLT cooking the temperature is often close to 60 °C or even 55 °C. It is applicable to a wide variety of food items. Changes in physical and chemical properties (moisture, pH, nutrients, proteins, colour and flavour etc.) of meat and meat products are high in conventional cooking methods like boiling, frying and roasting because they use high-temperature as compared to sous-vide in which low-temperature is usually implied. Protein denaturation is a major occurring event in the cooking of meat which is less in sous-vide cooked meat hence their structure is somewhat maintained along with colour and taste which can be an attraction for some consumers. Apart from the positive impact of sous-vide cooking on meat properties it usually possesses low flavour which might prove to be a drawback. Changes in the meat (red and white) properties are highly influenced by the cooking time along with temperature. Sous-vide has a lot to prove in Asia having a large population, consisting of consumer-driven market interested in different varieties and taste of meat.