Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris

Abstract

The combination of proper temperature and time duration in sous-vide cooking could provide good water-holding capacity, color parameters, and tender cooked meat. In this study, goat muscles gluteus medius (GM) and biceps femoris (BF) treated with single-stage sous-vide (cooked at 60 degrees C, 65 degrees C, 70 degrees C) and two-stage sous-vide (cooked at 45 and 60 degrees C, 45 and 65 degrees C, 45 and 70 degrees C) methods for 6h and 12h were compared. Cooking loss decreased by 5-10% for GM and 10-13% for BF after 6h of heat treatment with two-stage sous-vide likely due to high sarcoplasmic solubility. Cooking time and temperature combination in two-stage sous-vide contributed to better a* values for both GM and BF, with higher values recorded for 6h at 45 and 60 degrees C. Significant reduction of toughness was successfully achieved using stepped cooking temperatures compared with sous-vide cooking at a single temperature. The lowest shear force values were achieved at a combined temperature of 45 and 60 degrees C with only 6h of cooking duration (GM 28N; BF 40N) likely from desmin degradation. However, the tenderness effect of single-stage sous-vide was seen after collagen solubility was maximized in prolonged cooking at 70 degrees C, but other quality features such as redness values and water content had recorded the lowest values.