Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability were investigated. The results obtained indicated that cooki...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
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| Materias: | |
| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2621.2002.00581.x http://hdl.handle.net/20.500.12123/5965 https://doi.org/10.1046/j.1365-2621.2002.00581.x |
| _version_ | 1855035589862096896 |
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| author | Vaudagna, Sergio Ramon Sanchez, Guillermo Neira, Maria S. Insani, Ester Marina Picallo, Alejandra Gallinger, Maria M. Lasta, Jorge Augusto |
| author_browse | Gallinger, Maria M. Insani, Ester Marina Lasta, Jorge Augusto Neira, Maria S. Picallo, Alejandra Sanchez, Guillermo Vaudagna, Sergio Ramon |
| author_facet | Vaudagna, Sergio Ramon Sanchez, Guillermo Neira, Maria S. Insani, Ester Marina Picallo, Alejandra Gallinger, Maria M. Lasta, Jorge Augusto |
| author_sort | Vaudagna, Sergio Ramon |
| collection | INTA Digital |
| description | Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability were investigated. The results obtained indicated that cooking weight loss increased and shear force values decreased as the treatment temperature was raised from 50 to 65 C, while processing times (90–360 min) did not have a significant effect on these variables. The colour parameter a was strongly affected by the different treatments. The pasteurization values obtained were
enough to inactivate vegetative cells but were insufficient to achieve a significant reduction of Clostridium botulinum spores. The microbial quality of the product remained acceptable during the storage period. Over the storage time, thiobarbituric acid reactive substance (TBARS) numbers were significantly affected by the thermal treatment applied. Maximum TBARS values obtained were lower than those reported for meat processed without
vacuum. Cooked beef flavours for all treatments decreased uniformly after 21 days of storage. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5965 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA59652019-09-25T11:24:52Z Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability Vaudagna, Sergio Ramon Sanchez, Guillermo Neira, Maria S. Insani, Ester Marina Picallo, Alejandra Gallinger, Maria M. Lasta, Jorge Augusto Colour Pasteurization Weight Losses Heat Treatment Color Pasteurización Pérdida de Peso Tratamiento Térmico Sensory Quality Microbial Quality The storage time, thiobarbituric acid reactive substance (TBARS) Calidad Sensorial Calidad microbiana Tiempo de almacenamiento, sustancia reactiva de ácido tiobarbitúrico (TBARS) Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability were investigated. The results obtained indicated that cooking weight loss increased and shear force values decreased as the treatment temperature was raised from 50 to 65 C, while processing times (90–360 min) did not have a significant effect on these variables. The colour parameter a was strongly affected by the different treatments. The pasteurization values obtained were enough to inactivate vegetative cells but were insufficient to achieve a significant reduction of Clostridium botulinum spores. The microbial quality of the product remained acceptable during the storage period. Over the storage time, thiobarbituric acid reactive substance (TBARS) numbers were significantly affected by the thermal treatment applied. Maximum TBARS values obtained were lower than those reported for meat processed without vacuum. Cooked beef flavours for all treatments decreased uniformly after 21 days of storage. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Neira, Maria S. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Picallo, Alejandra B. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Gallinger, Maria M. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. 2019-09-25T11:12:47Z 2019-09-25T11:12:47Z 2002-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2621.2002.00581.x http://hdl.handle.net/20.500.12123/5965 1365-2621 https://doi.org/10.1046/j.1365-2621.2002.00581.x eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley International Journal of Food Science and Technology 37 (4) : 425–441(April 2002). |
| spellingShingle | Colour Pasteurization Weight Losses Heat Treatment Color Pasteurización Pérdida de Peso Tratamiento Térmico Sensory Quality Microbial Quality The storage time, thiobarbituric acid reactive substance (TBARS) Calidad Sensorial Calidad microbiana Tiempo de almacenamiento, sustancia reactiva de ácido tiobarbitúrico (TBARS) Vaudagna, Sergio Ramon Sanchez, Guillermo Neira, Maria S. Insani, Ester Marina Picallo, Alejandra Gallinger, Maria M. Lasta, Jorge Augusto Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability |
| title | Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability |
| title_full | Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability |
| title_fullStr | Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability |
| title_full_unstemmed | Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability |
| title_short | Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability |
| title_sort | sous vide cooked beef muscles effects of low temperature long time lt lt treatments on their quality characteristics and storage stability |
| topic | Colour Pasteurization Weight Losses Heat Treatment Color Pasteurización Pérdida de Peso Tratamiento Térmico Sensory Quality Microbial Quality The storage time, thiobarbituric acid reactive substance (TBARS) Calidad Sensorial Calidad microbiana Tiempo de almacenamiento, sustancia reactiva de ácido tiobarbitúrico (TBARS) |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2621.2002.00581.x http://hdl.handle.net/20.500.12123/5965 https://doi.org/10.1046/j.1365-2621.2002.00581.x |
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