Some quality qualifications of cooked meat sous vide in the storage process

This study was carried out to determine the physicochemical and microbiological quality characteristics of some meat samples (Longissimus dorsi, LD; Longissimus lumborum, LL; Longissimus thoracis, LT) that were cooked in sous vide method at different time combinations (2 and 4 hours) at 70°C during the storage process. Meats used as materials in the study were obtained from 22-24 months old Simental cattle. All experimental meat samples were cut in 2x15 cm size and salted. Salted meat samples were vacuum-packed and cooked by sous vide method. Cooked meat samples were stored at 2 ± 2°C for 7 days. Physicochemical and microbiological analyzes were performed on the 0., 3., 7th days of storage. It was observed that the pH values of the samples remained within acceptable limits during storage and the pH values increased as the cooking time increased. it was observed that cooking loss rates increased in parallel with increasing cooking time, and this increase was more clear in LL samples In addition, it was determined that as the cooking time of LT and LD samples gets longer the cooking loss increased and it affected the values of a * (redness) and L * (brightness). it was observed that no living microorganism produced in any samples taken into analysis during storage. As a result; not finding microorganisms in the samples with sous vide technique for 7 days in the storage period, it is believed to strengthen the reliability of safe food production. It is concluded that sous vide method can provide advantages especially in terms of long shelf life and close to consumer preference.