Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety quality.

This study investigated the effects of sous-vide (SV) alone and in combination with searing (SVS) on meat quality traits, visual attributes, and sensory characteristics of porcine longissimus dorsi muscles from reddish-pink, firm, and non-exudative (RFN) and pale, soft, and exudative (PSE) conditions. Compared with PSE-pan frying (PSE-Pan) loins, PSE-SV and PSE-SVS loins exhibited higher cooking yields and lower Warner-Bratzler shear force (WBS) values (p < 0.05), with no differences in WBS values relative to RFN-SV or RFN-SVS loins (p > 0.05). For visual attributes, the Pan- and SVS-treated groups received higher color acceptability scores than the SV-treated group (p < 0.001) due to surface browning formed by Maillard reactions. SVS treatment on PSE and RFN loins showed comparable color acceptability scores (p > 0.05). Notably, PSE-SV loins were perceived as more tender and juicier than RFN-Pan and RFN-SVS loins (p < 0.001). Flavor intensity was higher in Pan- and SVS-treated samples than in SV-treated samples in both quality classes (p < 0.05). Taken together, the SV followed by searing treatment resulted in higher visual acceptability scores for PSE loins than for RFN-SV and PSE-SV loins, primarily due to higher ratings for color and appearance acceptability. Furthermore, PSE loins subjected to SV treatment exhibited higher overall sensory acceptability scores than those cooked using conventional method. Therefore, these findings indicate that the application of SV and SVS treatments provides a valuable processing approach to improve the utilization of low-grade PSE pork.

Heat-induced gelation of myofibrillar protein in Litopenaeus vannamei: Functional characteristics and molecular interactions during sous vide processing

Understanding volatile organic compound (VOC) formation is critical for enhancing meat quality. This study employs proteomics analysis, protein and myoglobin oxidation, Schiff base, and Maillard reaction degrees to explore the generation of Strecker- and Maillard-derived VOCs in Tibetan pork subjected to three cooking methods (sous-vide (SV), pan-frying (PF), and oven-roasting (OR)). Protein oxidation levels and conversion to metmyoglobin significantly increased at PF and OR, while SV exhibited reduced oxidative stress, resulting in lower levels of VOCs. Higher Strecker VOCs were observed in PF due to oil addition, while highest intensity of Schiff base formation occurred in OR, highlighting the formation of lipid-Maillard VOCs. Proteomics analysis further confirmed the roles of lipid-related proteins, myoglobin degradation, pyruvate metabolism, and amino acid metabolism in VOC development under each method. This study provides a comprehensive understanding of VOCs generation, offering insights into how different processing techniques can affect the pork product.

This study aimed to investigate the effects of sous vide (SV) cooking under high pressure (HP) on the water-binding properties and texture of moisture-enhanced restructured pork (RP). The RP was prepared by combining pork loin with salt and κ-carrageenan as binding agents, and additional water to achieve a final sample with 83.2% moisture. SV cooking was conducted at 55 °C for 24 h under pressure conditions of 0.1 (SV-C), 100 (SV-100), and 200 MPa (SV-200). SV cooking under HP effectively suppressed cooking loss compared to SV-C. Nuclear magnetic resonance analysis revealed that SV-200 treatment resulted in a decrease in free water content and an increase in immobilized water within the myofibrils. Compared with SV-C, SV cooking under HP significantly improved the textural properties of RP by reducing hardness and chewiness while increasing cohesiveness and springiness. Microstructural analysis indicated that the formation of a continuous network between κ-carrageenan and meat proteins among meat particles during SV cooking under HP resulted in effective water retention, thereby influencing the texture of the RP. In addition, unlike the brown appearance observed with SV-C, SV cooking under HP produced a pink appearance, suggesting that moisture-enhanced RP could be positively utilized for the development of high-value products such as steak. These findings indicate that SV cooking under HP is a promising alternative technique for converting pork loin into high-value steak products, reflecting its potential for value-added utilization of pork loin.

Abstract This study investigated the effects of strawberry-based marination combined with sous vide (SV) cooking on the quality characteristics of poultry and bovine meats, including chicken, rooster, beef, and heifer. The experimental design consisted of two treatments for each meat type: a control marinade without strawberries and a strawberry-enriched marinade, followed by vacuum packaging and SV cooking at 80 °C for 40 min. Physicochemical properties (pH, moisture, water-holding capacity, cooking and drip losses, lipid oxidation), microbiological safety, microstructural features, and sensory attributes were evaluated. The inclusion of strawberries reduced marinade pH from 4.90 to 3.63 and significantly lowered meat pH values (5.39–5.42) compared to control treatments, influencing water retention and cooking behavior. Moisture content ranged from 64.70% to 75.03%, with strawberry-marinated samples generally exhibiting higher cooking loss but improved oxidative stability, as indicated by reduced TBA. Strawberry-based marination, regardless of meat type, resulted in below detection limits of total mesophilic aerobic bacteria, coliforms, psychrophilic bacteria, and yeast–mold following SV cooking, whereas raw meats exhibited microbial loads up to 5.54 log CFU/g. Microstructural analysis revealed that strawberry-marinated SV samples exhibited more compact and homogeneous muscle fiber structures, which were associated with improved texture perception. Sensory evaluation confirmed that strawberry-treated meats received higher scores for color, flavor, and overall acceptability, particularly in bovine samples. Overall, the results demonstrate that strawberry-enriched marination combined with sous vide cooking enhances microbial safety, oxidative stability, and sensory quality across different meat types, supporting its potential as a natural and clean-label processing strategy for value-added meat products.

Sous vide processing: Influence on the binding capacity of Litopenaeus vannamei myofibrillar protein to two flavor compounds (succinic acid and 1-octen-3-Ol).

ABSTRACT This study investigated how gastrointestinal (GI) changes in elderly achlorhydria individuals (EA) affect protein digestibility and peptide profiles of pork processed by sous vide (SV), frying (FR), and roasting (RO). Using a static in vitro digestion model simulating the GI tracts of healthy adults (Control) and elderly achlorhydria individuals (EA), the results demonstrated that EA condition significantly impaired protein digestion and reduced free amino acid release. Peptidomics revealed distinct peptide profiles between control and EA groups, including number, peptide length, and intensity. The Caco‐2 Transwell absorption model showed that peptides and free amino acids from SV‐processed pork were absorbed more efficiently than FR and RO groups, and with SV also exhibiting the highest antioxidant capacity. Our findings highlight the potential of sous‐vide processing to address age‐related indigestion and malabsorption while maintaining nutritional quality.

The future of flavor, texture, and safety: Innovations for poultry with sous vide and fruit pomace extract

Meat tenderness is key to consumer acceptance but is challenged by goat meat’s leanness and high connective tissue content. A promising solution is the in-pack combination of ultrasonication (US) and sous-vide (SV) technologies to enhance tenderness while ensuring product safety. This study investigates the individual and combined effects of US and SV on biochemical and molecular changes in goat meat during the first 48 h post-mortem, focusing on glycolysis, proteolysis, apoptosis, and water retention, compared to an untreated control (C). At 48 h post-mortem, US + SV resulted in the fastest pH decrease (p < 0.05), correlating with glycogen and ATP depletion and lactate accumulation, indicating accelerated glycolysis and hastened rigor mortis. Both US and SV individually enhanced sarcoplasmic and myofibrillar protein degradation, as shown by increased solubility and myofibrillar fragment index (MFI), and their combination had a synergistic effect on proteolysis. Only US + SV promoted collagen degradation (p < 0.05). US alone accelerated ATP degradation, whereas SV had no significant effect (p > 0.05), suggesting minimal impact on energy metabolism. SV enhanced US-driven proteolysis, likely by stabilizing proteolytic enzyme activity to function effectively in catalyzing the breakdown of proteins. Gene expression analysis confirmed that US + SV and US induced early apoptosis and proteolysis, particularly within the first 12 h, which corresponded to lower Warner-Bratzler Shear Force (WBSF) values, indicating improved meat tenderness. Despite higher weight loss, US + SV improved cooking loss compared to C (p < 0.05). These findings suggest that US + SV accelerates proteolysis and enhances meat tenderness, providing valuable insights for the meat industry in optimizing post-mortem processing techniques.Supplementary InformationThe online version contains supplementary material available at 10.1007/s44463-025-00028-7.

Effect of low-temperature vacuum cooking (sous vide, SV) on the nutritional and flavor quality of small yellow croaker (Larimichthys polyactis) soup.

ABSTRACT This study investigated a novel hybrid cooking approach that integrates ohmic heating with sous vide (O‐SV) for preparing camel ( Camelus dromedarius ) meat. The method was compared with conventional sous vide (SV) in terms of energy efficiency, cooking yield, and physical attributes (pH and color). Camel meat samples were cooked at 70°C, 80°C, and 90°C for 30–120 min. Results demonstrated that cooking temperature and duration markedly influenced pH and color development. Extended cooking reduced redness and lightness but increased yellowness, reflecting protein denaturation and myoglobin oxidation. Compared with SV, the O‐SV system significantly improved energy efficiency, requiring less electrical and specific energy input while maintaining comparable cooking yields. The O‐SV method also produced distinct color profiles linked to rapid internal heating. These findings highlight O‐SV as a promising cooking system for achieving sustainable energy use and desirable physical quality in camel meat preparation.

Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality.

ABSTRACT This study evaluated the effects of four cooking methods (boiling, microwave heating, steam-assisted baking, and sous-vide) on the physicochemical quality and volatile profile of goose meat. Sous-vide (SV) cooking exhibited the lowest chewiness (19.12 mJ) and cooking loss (20.71%), along with a distinct color profile. Boiling resulted in the highest lipid oxidation (1.92 mg MDA/kg), but retained the highest level of essential amino acids (92.72 mg/g). GC-IMS analysis identified 56 volatile compounds, with aldehydes being predominant. 1-hexanal-D and ethyl heptanoate were identified as key discriminant markers for SV-cooked samples, whereas 4-methylthiazole were associated with the other cooking methods based on ROAV. Multivariate statistical analysis differentiated the flavor profiles among all treatments. These results indicate that sous-vide is a promising alternative to conventional cooking methods for producing goose meat with superior tenderness and a unique volatile profile. However, further sensory validation is recommended to confirm consumer acceptability before widespread industrial application.

ABSTRACT Shiga toxin‐producing Escherichia coli (STEC) outbreaks in Kenya are low in contrast to the United States, where the consumption of undercooked minced beef is implicated in 46% of all foodborne outbreaks. This study hypothesized that the negligible meat‐borne STEC incidences in Kenya are attributed to the high‐temperature long‐time cooking styles of meat. For laboratory biosafety concerns, the study utilized a surrogate bacteria starter culture, Bactoferm LHP‐DRY (Chr. Hansen, Denmark), as the preferred challenge organisms. Beef steak was cooked by boiling (95°C/1 h), simmering (85°C/1 h), roasting (163°C/1 h), pressure cooking (85 kPa/80°C/30 min), sous vide cooking to three degrees of doneness, that is rare (60°C), medium (71°C) and very well done (82°C) all for 1 h, and pan‐broiling (163°C/6 min per side) for burger patties. The beef cooking treatments yielded endpoint core temperatures ranging from 94.3°C to 55.07°C ( p &lt; 0.05). The log reductions of the surrogate ranged from 2.83 to 5.23 cfu/g ( p &lt; 0.05). The highest lethality was observed in pressure cooking (5.23), very well done sous vide (5.13), oven roasting (4.83), medium done sous vide (4.13), and boiling (4.0 log reductions cfu/g). The conventional beef cooking methods utilized in Kenya, namely boiling, simmering, and roasting attained endpoint core temperatures greater than 71.1°C that guarantee the required instant 5‐log reduction of Salmonella and STEC without requiring a dwelling or holding time. The study concluded that the high‐temperature long‐time beef cooking methods practiced in Kenya together with the Kenyan consumer preference for very well‐done beef could explain the almost negligible reporting of meat‐borne pathogenic E. coli O157:H7 human infections or outbreaks. This study recommended the sensitization of meat consumers on potential hazards in meat, with emphasis on high‐temperature long‐time cooking methods that assure safety. Additionally, the study recommends Good Hygiene Practices (GHP) and HACCP in slaughter operations that will guarantee meat safety and possibly render undercooked meat safe.

Beef from dairy breeds such as Holstein–Friesian (HO) often shows high variability in tenderness, particularly in locomotive muscles such as semimembranosus (SM). This study evaluated whether sous-vide (SV) cooking at 60 °C for different times could standardise eating quality across raw material of divergent initial tenderness. SM muscles (2.5–3.0 kg) from HO bulls (n = 22) were vacuum-packed and cooked for 3, 4 or 6 h. Proximate composition, pH, water-holding capacity, colour, Warner–Bratzler shear force (WBSF) and sensory attributes were determined. Raw meat showed uniform chemical composition; however, there were considerable differences in WBSF values (from 30 N to 80 N) in meat cooked using the conventional water-bath cooking method. SV significantly improved tenderness, with cooking losses increasing moderately with time. In line with our hypothesis, sous-vide processing unified the heterogeneous SM muscles in terms of tenderness, with all samples reaching WBSF values below the 42.87 N threshold, and the time of 4 h proved to be the optimal duration. Extending cooking to 6 h provided no additional sensory benefits and increased cooking loss. Colour changes reflected myoglobin oxidation (lower a* and C*, higher h°), whereas juiciness remained stable. These findings indicate that SV for 4 h at 60 °C is the optimal combination, delivering consistent tenderness in SM from HO bulls which can serve as a practical strategy for improving the culinary value of beef from dairy breeds.

Tibetan pork is a local Chinese pig breed that is raised in high-altitude environments. This study examined the formation pathways of lipid-derived odour-active volatile compounds in Tibetan pork across three cooking methods: sous-vide (SV), pan-frying (PF), and oven-roasting (OR), by investigating the pro-oxidative roles of free iron and changes of lipid molecules. It was found that lipid-derived volatiles in low-temperature methods were generated in two stages: initially from free fatty acids and lysophosphatidylcholines, and later from the oxidation of phospholipids, with the later stage being affected by free iron, which followed by increasing lipid oxidation properties. Conversely, high-temperature methods such as PF and OR led to rapid lipid oxidation at the beginning of cooking, producing odours from eicosanoids, triglycerides, and phospholipids, while their oxidation was less impacted by free iron. The lipid-derived compounds were probably the intermediate products in the development of Strecker- and Maillard-derived volatiles during high-temperature cooking.

The aim of this work was to develop ready-to-eat seasoned Tilapia fish with stir-fried red curry paste. A focus group discussion was conducted to generate product concepts. These concepts were then applied to study preliminary fish processing using 4 treatments: blanching and baking (BB) at 180°C (BB180) and at 200°C (BB200), marination (M), and sous-vide (SV) at 65°C. The relationship between physical, chemical, and sensory qualities of processed fish (with/without curry paste) packed in microwaveable packaging was analyzed. A biplot result explained 71.33% of the total variance. Among these, treatment BB200-FC (fish with curry paste) was found to be strongly linked to the positive end of PC1 with high sensory acceptance. In contrast, treatment BB180-F (fish without curry paste) was at a negative end. Then, the ingredients of seasoned curry paste were modified into 4 formulars (A-D) based on BB200-FC and compared with 2 commercial formulars (E and F). The results showed that all paste formulas received significantly different liking scores (p&lt;0.05). Seasoned curry paste formular B received the highest overall liking score of 7.53 with slightly strong spiciness and saltiness. Therefore, the amount of curry and shrimp paste was reduced and tasted by 3 consumer groups (low, medium and high preferred spiciness levels). The results revealed no significant differences in preference scores among the various consumer groups (p&gt;0.05) except for appearance. From PCA, there was a higher concentration of consumers close to formula B1 (with curry paste reduced by 75%) and formular B. These findings highlight the potential for developing a convenient and well-accepted Thai-inspired healthy seasoned fish with a nutritious curry paste.

This study aimed to evaluate the effects of cooking methods (COMs) and meat cuts (MTCs) on the physical and thermal characteristics of camel (Camelus dromedarius) meat. Thirty-two samples from shoulder and round cuts of eight male Majaheem breed animals were prepared using three COMs: sous vide, electric oven, and pressure cooker. COM had significantly influence on pH, water activity, cooking loss, density, and all color parameters (L*, a*, b*, chroma, hue). MTC significantly affected pH, water activity, cooking loss, and lightness (L*). Both factors significantly impacted specific heat capacity, thermal conductivity, and thermal diffusivity, while thermal resistance was unaffected by MTC. Significant interaction effects (COM×MTC) occurred for pH, thermal diffusivity, and all color parameters except chroma. Sous vide cooking demonstrated superior tenderness and moisture retention compared to electric oven and pressure cooker methods. It effectively preserved natural color attributes, resulting in enhanced lightness (L*), redness (a*), and chroma due to its uniform heating process. This controlled heat distribution minimized moisture loss and improved the meat's ability to absorb heat, as indicated by elevated specific heat values. These properties contributed to enhanced texture preservation and overall meat quality. The findings suggest that adopting sous vide could optimize the cooking of camel meat, enhancing its visual appeal and consumer satisfaction.

Abstract Previous research has demonstrated that pet food formats differ in their digestibility and impact on gastrointestinal health measures. However, these diets often vary in macronutrient concentrations and ingredient compositions, making it challenging to attribute differences. Therefore, the objectives of this study were to determine how diets of different formats formulated to similar nutrient targets using similar ingredients may affect the apparent total tract macronutrient digestibility (ATTD) and the gastrointestinal transit time (GTT) and fecal characteristics, metabolites, and microbiota of healthy dogs. Ten spayed female adult beagles (age = 6.10±1.20 yr) were used in a replicated 5x5 Latin square design to test the following diet formats: retorted (RT), minimally processed [sous vide (SV), steamed (ST)], and raw [high-pressure processed (HPP), freeze-dried (FD)]. The study comprised five 26-d periods, including a 7-d diet transition phase, 14-d treatment phase, and 5-d fecal collection. All feces excreted during the collection phase were pooled, dried, ground, and analyzed for dry matter (DM), organic matter (OM), crude protein, total lipid content, and gross energy. On the first day of fecal collections, one fresh fecal sample was collected to measure pH, DM content, fermentative metabolite concentrations, and microbiota composition. The following day, dogs were given a dye with their meal, feces were evaluated, and GTT was calculated. Data were analyzed by Mixed Models using SAS 9.4, with P &amp;lt; 0.05 being statistically significant. Fecal scores, pH, DM%, and GTT were not different among treatment groups. Dogs consuming the RT and FD diets had a higher (P &amp;lt; 0.05) as-is fecal output to DM intake ratio than dogs consuming the ST and HPP diets. The HPP and ST diets had higher (P &amp;lt; 0.05) DM and OM ATTD than the RT, FD, and SV (ST not different) diets. All diets had greater (P &amp;lt; 0.05) crude protein ATTD than the RT diet and higher (P &amp;lt; 0.05) fat ATTD than the FD diet. Energy ATTD was higher (P &amp;lt; 0.05) in the ST, HPP, and SV diets than in the FD and RT (SV not different) diets. Fecal acetate and butyrate were higher (P &amp;lt; 0.05) in dogs consuming the RT diet than the ST and SV (butyrate only) diets. Fecal isobutyrate, isovalerate, total BCFA, indole, and ammonia were higher (P &amp;lt; 0.05) in dogs consuming the RT diet than all other diets (ST not different for indole and ammonia). Alpha and beta diversity measures were not impacted, but diet altered the relative abundances of 3 bacterial phyla and 18 bacterial genera (P &amp;lt; 0.05). In summary, processing method influenced nutrient digestibility and the fecal metabolites and microbiota of healthy adult dogs. Further research is needed to evaluate additional factors such as packaging size, ingredient and macronutrient inclusion levels, different processing parameters, and other pet food formats.