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The Sensory and Physical Quality of Sous-Vide Cooking Beef Sirloin Meat  

Ahn, Jong-Sung (Department of Culinary & Food Service Management, Sejong University)
Chung, Chang-Ho (Department of Culinary & Food Service Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.26, no.3, 2010 , pp. 281-289 More about this Journal
Abstract
This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.
Keywords
Sous-Vide; beef sirloin; sensory test; meat; texture analyser;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
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