Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

Louise Mørch Mortensen; Michael Bom Frøst; Leif Horsfelt Skibsted; Jens Risbo

doi:10.1080/15428052.2012.651024

Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

Louise Mørch Mortensen, Michael Bom Frøst, Leif Horsfelt Skibsted, Jens Risbo

23 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Journal of Culinary Science & Technology (Print Edition)
Volume	10
Issue number	1
Pages (from-to)	75-90
Number of pages	16
ISSN	1542-8052
DOIs	https://doi.org/10.1080/15428052.2012.651024
Publication status	Published - Jan 2012

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Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef. / Mortensen, Louise Mørch; Frøst, Michael Bom ; Skibsted, Leif Horsfelt et al.
In: Journal of Culinary Science & Technology (Print Edition), Vol. 10, No. 1, 01.2012, p. 75-90.

Research output: Contribution to journal › Journal article › Research › peer-review

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Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

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