Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles
Uttaro, B., Zawadski, S., McLeod, B. (2019). Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles, 149 40-46. http://dx.doi.org/10.1016/j.meatsci.2018.11.008
© 2018 The efficacy of thermal activation of residual proteolytic enzymes on shear force and deformation of 72 beef supraspinatus (SS) and rectus femoris (RF) muscles was tested using multi-stage sous-vide cooking (M-SV; 1 h at 39 °C, 1 h at 49 °C, 4 h at 59 °C), single-stage sous-vide cooking (S-SV; 4 h at 59 °C), and waterbath cooking (22 min at 70 °C, to 59 °C). Two storage conditions (1 week at 2 °C; 2 weeks at −1.5 °C) followed, then meat was reheated to and tested at 55 °C. Shear force decreased by 17–21% with S-SV (P < 0.001) and appeared to affect both myofibrillar and collagen components, likely through heat activation of cathepsin B & L and 20S proteasome. A further 5–6% increase was realized with M-SV (P: SS = 0.006, RF = 0.12) affecting primarily the myofibrillar component, likely from calpain-2 activation. The degree of deformation increased with sous-vide cooking in general (P < 0.001). No meaningful effects of post-cooking storage were found (P > 0.05).
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