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Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453940/ https://www.ncbi.nlm.nih.gov/pubmed/37628109 http://dx.doi.org/10.3390/foods12163110 |
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author | Latoch, Agnieszka Głuchowski, Artur Czarniecka-Skubina, Ewa |
author_facet | Latoch, Agnieszka Głuchowski, Artur Czarniecka-Skubina, Ewa |
author_sort | Latoch, Agnieszka |
collection | PubMed |
description | Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages. |
format | Online Article Text |
id | pubmed-10453940 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104539402023-08-26 Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review Latoch, Agnieszka Głuchowski, Artur Czarniecka-Skubina, Ewa Foods Review Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages. MDPI 2023-08-18 /pmc/articles/PMC10453940/ /pubmed/37628109 http://dx.doi.org/10.3390/foods12163110 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Latoch, Agnieszka Głuchowski, Artur Czarniecka-Skubina, Ewa Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review |
title | Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review |
title_full | Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review |
title_fullStr | Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review |
title_full_unstemmed | Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review |
title_short | Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review |
title_sort | sous-vide as an alternative method of cooking to improve the quality of meat: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453940/ https://www.ncbi.nlm.nih.gov/pubmed/37628109 http://dx.doi.org/10.3390/foods12163110 |
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