Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties

The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps femoris) derived from local Pyrenean bullocks, were investigated. The patties were subjected to 13 treatment combinations of three HPP pressures (350, 475, or 600 MPa) for 5, 10, or 15 min, followed by 20 treatment combinations with subsequent SVCOOK at three cooking temperatures (55, 60 or 65 degrees C). Significant changes in color and texture parameters were observed in HPP and HPP-SVCOOK patties. Also, there was a significant effect of processing parameters on cooking loss. HPP-SVCOOK processing conditions dealt with several changes in texture and color of patties. For yielding the optimum processing results in terms of reduced hardness and cooking loss, veal patties should be HPP-treated at 350 MPa for 10 min., and sous-vide cooked at 55 degrees C.

Automated summary

This study investigated the effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on the physicochemical traits of veal patties. The results showed significant changes in color, texture, and cooking loss in the patties with different processing parameters. HPP-SVCOOK processing conditions resulted in various changes in texture and color. The optimal processing results in terms of reduced hardness and cooking loss were achieved by HPP treatment at 350 MPa for 10 minutes, followed by sous-vide cooking at 55 degrees C.