Some quality qualifications of cooked meat sous vide in the storage process

Yıl 2019, Cilt: 7 Sayı: 1, 34 - 41, 18.06.2019

Tarih Eren Babür , Kemal Kaan Tekinşen , Ümit Gürbüz

Öz

This study was carried out to determine the physicochemical and microbiological quality
characteristics of some meat samples (Longissimus dorsi, LD; Longissimus lumborum, LL;
Longissimus thoracis, LT) that were cooked in sous vide method at different time combinations
(2 and 4 hours) at 70°C during the storage process. Meats used as materials in the study were
obtained from 22-24 months old Simental cattle. All experimental meat samples were cut in 2x15
cm size and salted. Salted meat samples were vacuum-packed and cooked by sous vide method.
Cooked meat samples were stored at 2 ± 2°C for 7 days. Physicochemical and microbiological
analyzes were performed on the 0., 3., 7th days of storage.
It was observed that the pH values of the samples remained within acceptable limits during storage
and the pH values increased as the cooking time increased. it was observed that cooking loss rates
increased in parallel with increasing cooking time, and this increase was more clear in LL samples
In addition, it was determined that as the cooking time of LT and LD samples gets longer the
cooking loss increased and it affected the values of a * (redness) and L * (brightness). it was
observed that no living microorganism produced in any samples taken into analysis during storage.
As a result; not finding microorganisms in the samples with sous vide technique for 7 days in the
storage period, it is believed to strengthen the reliability of safe food production.
It is concluded that sous vide method can provide advantages especially in terms of long shelf life
and close to consumer preference.

Anahtar Kelimeler

Meat quality; Cooking methods; Microbiological quality

Proje Numarası

16202044

Kaynakça

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