Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking

Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork loin (m. longissimus thoracis et lumborum) after SVC (55 degrees C/2 h, 55 degrees C/3 h, 60 degrees C/2 h, 60 degrees C/3 h, 60 degrees C/6 h, 60 degrees C/12 h, 70 degrees C/2 h, 70 degrees C/3 h, 70 degrees C/4 h) in comparison with the conventional method of broiling. Samples of both the cooked meat and the meat juice released during cooking were collected for determination of element concentrations (Na, K, Ca, Mg, Fe, Zn, Cu). The lowest cooking losses were noted for SVC at 55 degrees C, which differed from all the other types of SVC as well as from broiling (P < 0.05). The most important variables determining the first two principal components were sodium, zinc, magnesium, cooper and iron concentration in meat and magnesium and zinc concentration in meat juice. Statistically significant correlations (P < 0.05) were found between the cooking losses and the iron concentration in juice (r = -0.859, P < 0.01), sodium concentration in meat (r = -0.695, P < 0.05), zinc concentration in meat (r = 0.730, P < 0.05), magnesium concentration in meat (r = 0.829, P < 0.01), content of dry matter (r = 0.881, P < 0.01) and proteins (r = 0.843, P < 0.01).

Automated summary

Sous-vide cooking of meat at 55 degrees Celsius resulted in the lowest cooking losses compared to other types of SVC and broiling. The concentrations of sodium, zinc, magnesium, copper, and iron in meat, as well as magnesium and zinc in meat juice, were found to be important variables. Significant correlations were also observed between cooking losses and iron concentration in juice, sodium, zinc, and magnesium concentration in meat, dry matter content, and proteins.