Foods (Mar 2023)

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin

  • Ah-Na Kim,
  • Kyo-Yeon Lee,
  • Chae Eun Park,
  • Sung-Gil Choi

DOI
https://doi.org/10.3390/foods12071393
Journal volume & issue
Vol. 12, no. 7
p. 1393

Abstract

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The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. Heating at a higher vacuum level resulted in the lowest pH and cooking loss compared with the other conditions (p L*), redness (a*), and total color difference (E*) of the surface after heating. The thiobarbituric acid (TBA) values, a sensitive indicator of meat oxidation due to heating, were only influenced by the vacuum conditions. Consequently, applying a vacuum effectively prevents the degradation in the meat’s physicochemical and oxidative properties during heating. The findings are useful for the sous-vide industry because they scientifically demonstrate how vacuum pressure affects the physicochemical and oxidative properties of the meat by using a specially designed airtight vacuum container.

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