Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1172934
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dc.contributor.authorCARVALHO, S. C. DOS S.
dc.contributor.authorFRANCISCO, V. C.
dc.contributor.authorSILVA, K. F.
dc.contributor.authorBOGUSZ JUNIOR, S.
dc.contributor.authorNASSU, R. T.
dc.date.accessioned2025-02-19T14:47:10Z-
dc.date.available2025-02-19T14:47:10Z-
dc.date.created2025-02-19
dc.date.issued2025
dc.identifier.citationCiência Rural, v. 55, n. 5, e20240176, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1172934-
dc.descriptionSous vide is a processing system in which vacuum-packed food is cooked for long periods at low temperatures. The time/temperature binomial can influence the characteristics of the product. The process can affect beef’s tenderness, depending on the parameters and cuts used. This study evaluated the effect of combining different times and temperatures on the tenderness and quality parameters of beef knuckle cut (composed of the Vastus intermedius, Vastus lateralis, Vastus medialis and Rectus femoris muscles) subjected to sous vide processing. Combinations of three temperatures (65 ºC, 75 ºC and 85 ºC) and three cooking times (60, 90 and 120 minutes) were tested for the extreme and central points of a central composite design (CCD). The tenderness of meat processed by sous vide was evaluated through shear force, cooking loss and soluble and insoluble collagen quantification. The results obtained indicated that the combination of lower temperature (65 ºC) and times between 60 and 120 minutes favoured lower cooking losses (<33%) and greater tenderness of the meat (<4.8 kgf), even though it showed lower values of soluble collagen (<0.17%). It is concluded that, for the knuckle cut, cooking using the sous vide method at 65 °C with cooking times ranging from 60 to 120 minutes was the most favourable for achieving tender meat.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectVacuum
dc.subjectTenderness
dc.subjectQuality
dc.subjectCorte bovino patinho
dc.subjectKnuckle bovine cuts
dc.titleSous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts.
dc.typeArtigo de periódico
dc.subject.nalthesaurusTexture
riaa.ainfo.id1172934
riaa.ainfo.lastupdate2025-02-19
dc.identifier.doihttps://doi.org/10.1590/0103-8478cr20240176
dc.contributor.institutionSUELEN CRISTINA DOS SANTOS CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; VANESSA CRISTINA FRANCISCO; KALISA FERNANDA SILVA, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JUNIOR, UNIVERSIDADE DE SÃO PAULO; RENATA TIEKO NASSU, CPPSE.
Appears in Collections:Artigo em periódico indexado (CPPSE)

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