Recent Process on the Effect of Sous Vide Cooking Technology on the Quality of Meat Product

Abstract

Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products, retain the original flavor of food and improve the tenderness of meat products and other advantages. This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products. It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness, promote nutrient retention, and long periods of heating at low temperature contribute to the safety of meat. Moreover, the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized. This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products.

Keywords

• sous vide cooking method
• meat product processing
• flavor
• nutrient substances
• tenderness
• safety