Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Autores
Vaudagna, Sergio Ramon; Sanchez, Guillermo; Neira, Maria S.; Insani, Ester Marina; Picallo, Alejandra; Gallinger, Maria M.; Lasta, Jorge Augusto
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fuente
International Journal of Food Science and Technology 37 (4) : 425–441(April 2002).
Materia
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)
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5965
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oai_identifier_str oai:localhost:20.500.12123/5965
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network_name_str INTA Digital (INTA)
spelling Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stabilityVaudagna, Sergio RamonSanchez, GuillermoNeira, Maria S.Insani, Ester MarinaPicallo, AlejandraGallinger, Maria M.Lasta, Jorge AugustoColourPasteurizationWeight LossesHeat TreatmentColorPasteurizaciónPérdida de PesoTratamiento TérmicoSensory QualityMicrobial QualityThe storage time, thiobarbituric acid reactive substance (TBARS)Calidad SensorialCalidad microbianaTiempo 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.Wiley2019-09-25T11:12:47Z2019-09-25T11:12:47Z2002-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2621.2002.00581.xhttp://hdl.handle.net/20.500.12123/59651365-2621https://doi.org/10.1046/j.1365-2621.2002.00581.xInternational Journal of Food Science and Technology 37 (4) : 425–441(April 2002).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:17:04Zoai:localhost:20.500.12123/5965instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:17:04.981INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
Vaudagna, Sergio Ramon
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)
title_short 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_sort Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
dc.creator.none.fl_str_mv Vaudagna, Sergio Ramon
Sanchez, Guillermo
Neira, Maria S.
Insani, Ester Marina
Picallo, Alejandra
Gallinger, Maria M.
Lasta, Jorge Augusto
author 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_role author
author2 Sanchez, Guillermo
Neira, Maria S.
Insani, Ester Marina
Picallo, Alejandra
Gallinger, Maria M.
Lasta, Jorge Augusto
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv 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)
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)
dc.description.none.fl_txt_mv 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.
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.
publishDate 2002
dc.date.none.fl_str_mv 2002-04
2019-09-25T11:12:47Z
2019-09-25T11:12:47Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 1365-2621
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv International Journal of Food Science and Technology 37 (4) : 425–441(April 2002).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1846787526911590400
score 12.982451

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