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KMID : 1011620100260030281
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.281 ~ p.289
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The Sensory and Physical Quality of Sous-Vide Cooking Beef Sirloin Meat
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안종성:Ahn Jong-Sung
정장호:Chung Chang-Ho
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Abstract
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This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.
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KEYWORD
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Sous-Vide, beef sirloin, sensory test, meat, texture analyser
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