Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

Automated summary

Sous-vide is a method of cooking vacuum-packed raw materials under controlled time and temperature conditions. This method has been evaluated critically as an alternative method for meat cooking, addressing different methods, types of meat products, and the effects of SV parameters on the quality and transformation of meat during cooking. Based on available data, it is concluded that most research on SV refers to poultry. The yield of the process depends on meat type and characteristics, decreasing with increasing temperature, while time duration has no impact. Appropriate temperatures in SV allow for control of product changes and affect their sensory quality. Vacuum conditions play a minor role but are important during storage. Limited studies on the composition of SV meat products make it challenging to draw summarizing conclusions. SV enables higher microbiological quality of stored meat compared to conventional methods. Literature suggests that SV preparation of beef, pork, and poultry has many advantages.