The effect of cooking methods on some quality characteristics of gluteus medius

Veli GÖK,Tamer UZUN,Abdullah ÇAĞLAR,Oktay TOMAR,Muhammed Yusuf ÇAĞLAR

doi:10.1590/fst.13018

Abstract

Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time ( P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.

Highlights

Meat is generally eaten after undergoing some form of heating, such as boiling, grilling, and roasting
Meat is surrounded by hot air in dry heat cooking method, such as pan frying with oil, hot liquid or steam are applied to meat in moist-heat cooking
A comparative analysis was conducted on the difference between convention oven cooking and sous-vide cooking (SVC), by examining the effect of both cooking methods on a gluteus medius (GLM) cut of meat under different storage times

Summary

Introduction

Meat is generally eaten after undergoing some form of heating, such as boiling, grilling, and roasting. Quality characteristics of meat and meat products are affected by meat composition and method of cooking (Bosco et al, 2001; Fabre et al, 2018). Heat treatment is one of the most common methods to achieve microbial stability and diversity of meat products. Meat is surrounded by hot air in dry heat cooking method, such as pan frying with oil, hot liquid or steam are applied to meat in moist-heat (hydrothermal) cooking. Cooking methods (grill, broil, fry, etc.) and endpoint meat temperatures are need to be closely followed as they may differ significantly for different cuts of meat. Cooking methods affect quality characteristics of meat like as yield, tenderness, juiciness, flavor and palatability by causing physical and biochemical changes in protein, carbohydrate, lipid and other minor components (Lee et al, 2014)

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