TY - JOUR
T1 - Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
AU - Mortensen, Louise Mørch
AU - Frøst, Michael Bom
AU - Skibsted, Leif Horsfelt
AU - Risbo, Jens
PY - 2012/1
Y1 - 2012/1
N2 - Slices of beef eye of round were sous-vide cooked for 3, 6, 9, and 12 hours at 56, 58, and 60°C. The results showed that descriptors from a sensory descriptive analysis were divided into two groups based on response to heat treatment. In one group (12 descriptors including juiciness), the intensity of the descriptors increased (or decreased) with both time and temperature. In the other (6 descriptors including tenderness), the intensity increased with temperature but decreased with time (or decreased with temperature but increased with time). The sensory properties of the cooked beef corresponding to the descriptors in the two groups can consequently not be optimized simultaneously, and a compromise between, for example, tenderness and juiciness, is necessary.
AB - Slices of beef eye of round were sous-vide cooked for 3, 6, 9, and 12 hours at 56, 58, and 60°C. The results showed that descriptors from a sensory descriptive analysis were divided into two groups based on response to heat treatment. In one group (12 descriptors including juiciness), the intensity of the descriptors increased (or decreased) with both time and temperature. In the other (6 descriptors including tenderness), the intensity increased with temperature but decreased with time (or decreased with temperature but increased with time). The sensory properties of the cooked beef corresponding to the descriptors in the two groups can consequently not be optimized simultaneously, and a compromise between, for example, tenderness and juiciness, is necessary.
U2 - 10.1080/15428052.2012.651024
DO - 10.1080/15428052.2012.651024
M3 - Journal article
SN - 1542-8052
VL - 10
SP - 75
EP - 90
JO - Journal of Culinary Science and Technology
JF - Journal of Culinary Science and Technology
IS - 1
ER -