Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502605 | Meat Science | 2018 | 26 Pages |
Abstract
This study evaluated the influence of different factors on pork hams cooked by sous-vide method. The quality and structural and microbiological properties of the treated samples were compared with those of controls. Samples were subjected to treatment at different combinations of temperature (61â¯Â°C or 71â¯Â°C), time (45 or 90â¯min), and vacuum degree (98.81% or 96.58%). The control sample was air packaged and boiled for 45â¯min in boiling water. Temperature and vacuum degree affected quality properties, while the effect of time was limited. Samples cooked at 61â¯Â°C showed higher moisture content, redness, and pink color of the meat juice, whereas samples cooked at 71â¯Â°C showed higher cooking loss rate, lightness, and volatile basic nitrogen values. Texture analysis indicated tenderer meat for the treatment group than the control. No microbial growth was detected in any treatment groups. Meat cooked at 61â¯Â°C and 98.81% vacuum showed more spacious arrangement of meat fiber.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Kiyoung Jeong, Hyeonbin O, So Yeon Shin, Young-Soon Kim,