Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef

Slices of beef eye of round were sous-vide cooked for 3, 6, 9, and 12 hours at 56, 58, and 60°C. The results showed that descriptors from a sensory descriptive analysis were divided into two groups based on response to heat treatment. In one group (12 descriptors including juiciness), the intensity...

Full description

Saved in:
Bibliographic Details
Published inJournal of culinary science & technology Vol. 10; no. 1; pp. 75 - 90
Main Authors Mortensen, Louise Mørch, Frøst, Michael Bom, Skibsted, Leif H, Risbo, Jens
Format Journal Article
LanguageEnglish
Published Binghamton Taylor & Francis Group 2012
Taylor & Francis LLC
Subjects
Beef
cooked foods
Cooking
heat treatment
juiciness
Low-temperature cooking
LTLT
semitendinosus
sensory properties
sous vide
Temperature
Online AccessGet full text

Cover

More Information
Summary:Slices of beef eye of round were sous-vide cooked for 3, 6, 9, and 12 hours at 56, 58, and 60°C. The results showed that descriptors from a sensory descriptive analysis were divided into two groups based on response to heat treatment. In one group (12 descriptors including juiciness), the intensity of the descriptors increased (or decreased) with both time and temperature. In the other (6 descriptors including tenderness), the intensity increased with temperature but decreased with time (or decreased with temperature but increased with time). The sensory properties of the cooked beef corresponding to the descriptors in the two groups can consequently not be optimized simultaneously, and a compromise between, for example, tenderness and juiciness, is necessary.
Bibliography:http://dx.doi.org/10.1080/15428052.2012.651024
ISSN:1542-8044
1542-8052
1542-8044
DOI:10.1080/15428052.2012.651024