Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken

• 발행기관: 한국축산식품학회
• 저자명: Minjun Kim Beobmo Ku Jiwoo Kang Daehee An Taeheon Kim Wonhyoung Park Jonghyuk Kim Jinho Cho Jungseok Choi
• 간행물 정보: 『Food Science of Animal Resources』제45권 제6호, 1790~1799쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

Low-fat cuts have gained popularity due to rising consumer interest in healthconscious diets. However, their tough texture and low juiciness necessitate quality improvement through optimized cooking methods. Sous-vide, a cooking method that can enhance tenderness and juiciness, can be a viable solution to address these challenges. This study aimed to compare quality characteristics of high-fat and low-fat cuts of beef (sirloin, BHF; top round, BLF), pork (belly, PHF; ham, PLF), and chicken (thigh, CHF; breast, CLF) before and after sous-vide cooking. All samples were vacuum-sealed and cooked at 70℃ for 40 min. Proximate composition, pH, water-holding capacity (WHC), cooking loss, shear force, and color characteristics were analyzed. Results showed that low-fat cuts of raw beef and pork had higher moisture contents than high-fat cuts (p<0.05), although their moisture contents showed no significant differences from those of chicken cuts. BLF exhibited lower pH but higher WHC, cooking loss, and shear force than BHF (p<0.05), while PLF showed higher pH and WHC but lower cooking loss than PHF (p<0.05), although they showed no significant differences in shear force (p>0.05). For chicken, CLF had lower pH and cooking loss but higher shear force than CHF (p<0.05). Results of this study demonstrate that sous-vide cooking can improve the quality of PLF and CLF by reducing cooking loss and shear force. However, further research is needed to optimize sous-vide conditions for BLF to address its high cooking loss and shear force.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

quality characteristics sous-vide high-fat low-fat livestock species