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    Novel sous-vide pressure technique affecting properties of local beef muscle
    (2023-02-01)
    Chotigavin, Natthaporn
    ;
    Kerr, William L.
    ;
    Klaypradit, Wanwimol
    ;
    Kerdpiboon, Soraya
    The low-temperature, long-time method of cooking known as sous-vide was used with increased pressure to enhance the tenderness and cook yield of local Thai beef round. The cooking was done in specialized equipment at 60 °C and 101, 200 or 300 kPa for 0–4 h. Beef treated with pressure was slightly lighter in color, and samples cooked for 2 h at 200 kPa had greater red saturation. Cooking at 200 kPa improved cook yield while reducing cook loss, with values of 78% after 4 h at 200–300 kPa versus 67% at 101 kPa. Cooking at 200–300 kPa resulted in more tender beef than at 101 kPa after 2 h. Sensory evaluation showed sous-vide pressure beef had higher ranking scores for tenderness and juiciness compared to control. SEM showed connective tissue of sous-vide pressure-cooked beef was diffuse and with looser muscle fibers than boiled or raw beef. Electrophoretic profiles showed that thick and thin filament bands decreased with cooking time. However, myosin heavy chain was sensitive to both heat and pressure. Reducing conditions showed pressure and heat induced disulfide bonding. Studies by FTIR showed cooking at 200 kPa caused the greatest decrease in α-helix content and increase in β-structures than non-treated and boiled beef.
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    Sous-vide meat properties as a function of physical and surface changes during processing
    (2022-01-01)
    Chotigavin, Natthaporn
    ;
    Kerr, William L.
    ;
    Klaypradit, Wanwimol
    ;
    Kerdpiboon, Soraya
    Sous-vide is a method of cooking of vacuum-packed samples at relatively low temperature for longer periods than practiced with conventional cooking. Sous-vide is applicable to a wide variety of foods, and optimized sous-vide processing of meat can result in more tender products with less cooking loss. In this study, chicken breast and Thai local beef round were compared under sous-vide (vacuum-packaged and cooked at 60 to 80 °C for 1 to 7.5 h) and traditional cooking temperatures. The physical properties and surface texture of meat during sous-vide cooking were determined. It was found that the L<sup>*</sup> (lightness) and a<sup>*</sup> (redness) of cooked chicken breast were not affected by cooking temperatures or times (p >0.05), while the color of cooked beef depended on both temperature and time (p ≤0.05). It was found that cooking at higher temperature and for longer time resulted in meat with lower cooking yield and higher sous-vide loss, but with less re-heating loss (p ≤0.05). These results were supplemented with surface texture images which showed that larger spaces developed between the fibers after cooking at higher temperatures for longer time than those for samples cooked by sous-vide. Sous-vide chicken breast cooked at 60 °C for 2 h and 80 °C for 0.5 h, as well as beef cooked at 60 °C for 2.5 h and 80 °C for 2 h, were the most tender as measured by the lowest shear force values.
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    Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing
    (2020-01-01)
    Supaphon, Pattama
    ;
    Astruc, Thierry
    ;
    Kerdpiboon, Soraya
    In Thailand, local beef (Bos indicus) is preferred by most consumers since it is cheaper than imported beef; however, it has a tougher texture and requires a longer cooking time to make it palatable. The sous-vide cooking process has been found to improve food characteristics, especially the color and texture of meat. Therefore, sous-vide cooking was tested on Thai local beef using various cooking temperatures (60°C, 70°C or 80°C) for various cooking times (2–36 hr), after which the cooking loss, color and shear force of samples were measured. Cooked samples were also re-heated to simulate the preparation by the consumer and the re-heating loss was measured. Sous-vide cooking significantly (p<0.05) reduced cooking loss and lightness and resulted in higher yellowness and less redness compared to a raw sample. However, the lightness of the beef was not significantly (p>0.05) different at any of the cooking temperatures and times tested, whereas yellowness and redness depended on the cooking temperatures and times. Increasing the cooking temperature resulted in an increased shear force, while increasing the cooking time resulted in a significantly (p<0.05) decreased shear force. Cooking at higher temperatures for longer times significantly (p<0.05) increased the sous-vide cooking loss and decreased the re-heating loss. Image analysis of the surface texture showed that muscle fiber was at first clear and firm and then it shrank, with layering clearly visible during cooking. The coefficient of determination for the relationship between the fiber shrinkage area from images and the physical properties of color, cooking loss, re-heating loss and shear force were in the range 0.70–0.98 in all cases.