Weight Changes of Local Thai Beef Undergoing Various Sous-Vide Cooking Temperatures

P. Supaphon; S. Kerdpiboon; Y. Peuchkamut

Weight Changes of Local Thai Beef Undergoing Various Sous-Vide Cooking Temperatures

In: 63rd International Congress of Meat Science and Technology

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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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, 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:: 338–339

DOI:: https://doi.org/10.3920/9789086868605_145

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The effects of sous-vide conditions on cook yield and sous-vide loss of sirloin from local Thai beef were observed. Sirloins were packed in vacuum pouch and sous-vide cooked using cooking temperatures of 60, 70 or 80 °C and cooking times of 0, 6, 12, 18, 24, 30 or 36 h before weight changes determination. It was found that using higher temperature presented higher percentage of sous-vide loss and lower cook yield than that of lower temperature. Cooking at longer time resulted in increasing sous-vide loss while cook yield decreased. Cooking at 60 °C tended to have the lowest sous-vide loss and highest cook yield with significantly (P˂0.05) different compared to other higher temperatures.

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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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Weight Changes of Local Thai Beef Undergoing Various Sous-Vide Cooking Temperatures

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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