Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat - Archive ouverte HAL Access content directly
Journal Articles Processes Year : 2022

Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat

(1) , (1) , (1) , (1) , (1) , (2) , (1)
1
2

Abstract

This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12 h with a compression rate of 40%. All muscle samples, whether tumbled or not, were then sous-vide cooked at 50 ◦C, 60 ◦C or 80 ◦C for 1 h or 4 h. After cooking, we measured the shear forces (SF), cooking losses, total water content and the main colour characteristics of pre-tumbled and non-tumbled meat pieces. Pre-tumbled meat pieces had 20% lower SF values than non-tumbled meat pieces, regardless of the cooking conditions applied. All meat pieces cooked at 50 ◦C had significantly higher (p < 0.05) SF values and lower (p < 0.05) cooking losses than meat pieces cooked at 60 ◦C or 80 ◦C. Pre-tumbled meat pieces showed significantly lower cooking losses (p < 0.001) than non-tumbled meat pieces. Applying the tumbling process before cooking led to an increase in meat colour lightness values (p < 0.001), and the colour parameters were significantly affected (p < 0.05) by temperature, cooking time, and temperature × cooking time interaction. Combining a 12-h tumbling process with cooking at 60 ◦C appears to provide the best compromise between increasing meat tenderness and limiting cooking losses
Fichier principal
Vignette du fichier
2022-NGatta-Processes.pdf (1.96 Mo) Télécharger le fichier
Origin : Files produced by the author(s)

Dates and versions

hal-03747655 , version 1 (08-08-2022)

Licence

Attribution - CC BY 4.0

Identifiers

Cite

Konan Charles Aimeric N’gatta, Alain Kondjoyan, Raphael Favier, Jason Sicard, Jacques Rouel, et al.. Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat. Processes, 2022, 10, ⟨10.3390/pr10061229⟩. ⟨hal-03747655⟩

Collections

INRAE UMRH PHASE
7 View
4 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More