Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris
- 76 Downloads
The combination of proper temperature and time duration in sous-vide cooking could provide good water-holding capacity, color parameters, and tender cooked meat. In this study, goat muscles gluteus medius (GM) and biceps femoris (BF) treated with single-stage sous-vide (cooked at 60 °C, 65 °C, 70 °C) and two-stage sous-vide (cooked at 45 and 60 °C, 45 and 65 °C, 45 and 70 °C) methods for 6 h and 12 h were compared. Cooking loss decreased by 5–10% for GM and 10–13% for BF after 6 h of heat treatment with two-stage sous-vide likely due to high sarcoplasmic solubility. Cooking time and temperature combination in two-stage sous-vide contributed to better a* values for both GM and BF, with higher values recorded for 6 h at 45 and 60 °C. Significant reduction of toughness was successfully achieved using stepped cooking temperatures compared with sous-vide cooking at a single temperature. The lowest shear force values were achieved at a combined temperature of 45 and 60 °C with only 6 h of cooking duration (GM 28 N; BF 40 N) likely from desmin degradation. However, the tenderness effect of single-stage sous-vide was seen after collagen solubility was maximized in prolonged cooking at 70 °C, but other quality features such as redness values and water content had recorded the lowest values.
KeywordsSous-vide Low temperature–long time Tenderness Goat meat Collagen solubility
This research was supported by the Cooperative Research Program for Agriculture Science and Technology Development (PJ 01375601) from the Korean Rural Development Administration.
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
- AMSA. (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. In Chicago. Illinois: American Meat Science Association in cooperation with National Live Stock and Meat Board.Google Scholar
- AMSA. (2012). Meat color measurement guidelines. Illinois, USA: American Meat Science Association.Google Scholar
- AOAC. (2000). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.Google Scholar
- Baldwin, D. E. (2010). Sous vide for the home cook. Incline Village, NV: ParadoxPress.Google Scholar
- Botinestean, C., Keenan, D. F., Kerry, J. P., & Hamill, R. M. (2016). The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers. LWT - Food Science and Technology, 74, 154–159.CrossRefGoogle Scholar
- Calkins, C. R., & Sullivan, G. (2007). Ranking of beef muscles for tenderness. Universidad de Nebraska, 1–5.Google Scholar
- Christensen, L., Ertbjerg, P., Løje, H., Risbo, J., van den Berg, F. W. J., & Christensen, M. (2013). Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Meat Science, 93(4), 787–795.CrossRefGoogle Scholar
- Ertbjerg, P., Christiansen, L. S., Pedersen, A. B., & Kristensen, L. (2012). The effect of temperature and time on activity of calpain and lysosomal enzymes and degredation of desmin in porcine longissimus muscle. In Paper presented at the 58th international congress of meat science and technology. Montreal: Cananda.Google Scholar
- ISO-3496. (1994). Meat and meat products – determination of hydroxyproline content. http://www.iso.org/ISO/catalogue. Accessed 1 February 2018.
- Joo, S. T. (2018). Determination of water-holding capacity of porcine musculature based on released water method using optimal load. Korean Journal for Food Science of Animal Resources, 38(4), 823–828.Google Scholar
- Lawrie, R. A. (2006). Lawrie’s meat science (Vol. 6): Woodhead Publishing Limited.Google Scholar
- Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist cuisine: the art and science of cooking. Bellevue, WA: The Cooking Lab.Google Scholar
- Offer, G., Restall, D., & Trinick, J. (1984). Water-holding in meat. London, UK: The Royal Society of Chemistry.Google Scholar
- Ramos, F. d. C. P., Lourenço, L. F. H., Joele, M. R. S. P., Sousa, C. L. d., & Ribeiro, S. C. d. A. (2016). Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters. Semina: Ciencias Agrarias, 37, 117–130.Google Scholar
- Swatland, H. J. (2000). Meat cuts and muscle foods. Nottingham. UK: University Press.Google Scholar
- Vaudagna, S. R., Sánchez, G., Neira, M. S., Insani, E. M., Picallo, A. B., Gallinger, M. M., & Lasta, J. A. (2002). Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability. International Journal of Food Science & Technology, 37(4), 425–441.CrossRefGoogle Scholar