Tenderness of Sirloin Beef Affected by Sous-Vide Cooking

P. Supaphon; S. Kerdpiboon; S. Teerachaichayut; Y. Peuchkamut

Tenderness of Sirloin Beef Affected by Sous-Vide Cooking

In: 63rd International Congress of Meat Science and Technology

Authors:

P. Supaphon

P. Supaphon Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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S. Kerdpiboon

S. Kerdpiboon Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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S. Teerachaichayut

S. Teerachaichayut Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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, and

Y. Peuchkamut

Y. Peuchkamut Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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Type:: Chapter

Pages:: 340–341

DOI:: https://doi.org/10.3920/9789086868605_146

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The effect of sous-vide cooking conditions on tenderness of local Thai beef was studied. Sirloins of local Thai beef were prepared and sous-vide cooked using different cooking temperatures of 60, 70 or 80 °C and cooking times of 6, 12, 18, 24, 30 or 36 h. Shear force perpendicular to the direction of muscle fiber was measured. Results were found that cooking temperatures and cooking times induced higher shear force values compared to raw sample. Among cooked samples, it was found that sous-vide cooking temperatures and times affected shear force value. At the same cooking temperature of 60, 70 or 80 °C, samples had the highest shear force value at cooking time of 18, 18 or 12 h, respectively and trended to decrease shear force value after cooking time increased.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Tenderness of Sirloin Beef Affected by Sous-Vide Cooking

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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