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

Journal of Culinary Science and Technology

Volumn 10, Issue 1, 2012, Pages 75-90

  Mortensen, Louise Mørch ^a   Frøst, Michael Bom ^a   Skibsted, Leif H ^a   Risbo, Jens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Low temperature cooking; LTLT; Semitendinosus; Sous vide

Indexed keywords

EID: 84858632385     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2012.651024     Document Type: Article

References (22)

1. Aubry, V., Schlich, P., Issanchou, S., & Etievant, P. (1999). Comparison of wine discrimination with orthonasal and retronasal profilings. Application to burgundy pinot noir wines. Food Quality and Preference, 10, 253-259.
2. Barham, P., Skibsted, L. H., Bredie, W. L. P., Frøst, M. B., Møller, P., Risbo, J. Mortensen, L. M. (2010). Molecular gastronomy: A new emerging scientific discipline. Chemical Reviews, 110(4), 2313-2365.
3. Blumenthal, H. (2008). The big fat duck cookbook. London, England: Bloomsbury Publishing.
4. Christensen, L., Ertbjerg, P., Aaslyng, M. D., & Christensen, M. (2011). Effect of prolonged heat treatment from 48°C to 63deg;C on toughness, cooking loss and color of pork. Meat Science, 88, 280-285.
5. Culinary Institute of Americas (2006). The professional chef (8th ed.). Hoboken, NJ: John Wiley & Sons.
6. Findlay, C. J., Parkin, K. L., & Stanley, D. W. (1986). Differential scanning calorimetry can determine kinetics of thermal denaturation of beef muscle proteins. Journal of Food Biochemistry, 10, 1-15.
7. Grunert, K. G. (1997). What's in a steak? A cross-cultural study on the quality perception of beef. Food Quality and Preference, 8(3), 157-174.
8. Hansen, T. B., & Knøchel, S. (1996). Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef. Letters in Applied Microbiology, 22, 425-428.
9. ISO-8586-1. (1993). International Standard 8586-1. Sensory analysis-Methodology-general guidance for the selection, training, and monitoring of assessors. Geneva, Switzerland: International Organization for Standardization.
10. ISO-8589. (2007). International Standard 8589. Sensory analysis-General guidance for the design of test rooms. Geneva, Switzerland: International Organization for Standardization.
11. Keller, T., Benno, J., Lee, C., & Rouxel, S. (2008). Under pressure-Cooking sousvide. New York, NY: Artisan.
12. Martens, H., Stabursvik, E., & Martens, M. (1982). Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. Journal of Texture Studies, 13, 291-309.
13. McGee, H. (2004). McGee on food and cooking: An encyclopedia of kitchen science, history and culture. London, England: Hodder & Stoughton.
14. McGee, H., McInerney, J., & Harrus, A. (1999). The virtual cook: Modeling heat transfer in the kitchen. Physics Today, 52(11), 30-36.
15. Møller, J. K. S., & Skibsted, L. H. (2006). Myoglobins-The link between discoloration and lipid oxidation in muscle and meat. Quimica Nova, 29(6), 1270-1278.
16. Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist cuisine. The art and science of cooking: Vol. 2. Techniques and equipment. Bellevue, WA: The Cooking Lab.
17. O'Bryan, C. A., Crandall, P. G., Martin, E. M., Griffis, C. L., & Johnson, M. G. (2006). Heat resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a potential surrogate for Listeria monocytogenes, in meat and poultry: A review. Journal of Food Science, 71(3), R23-R30.
18. Roca, J., & Brugués, S. (2010). Sous-Vide Cuisine. Barcelona, Spain: Montagud Editores.
19. Smith, S., & Middleton, C. (2008). Quality meat attributes desirable to the culinary consumer. Journal of Culinary Science & Technology, 6, 279-289.
20. Stabursvik, E., & Martens, H. (1980). Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry. Journal of the Science of Food and Agriculture, 31, 1034-1042.
21. Tornberg, E. (2005). Effects of heat on meat proteins-Implications on structure and quality of meat products. Meat Science, 70, 493-508.
22. Vega, C., & Mercadé-Prieto, R. (2011). Culinary biophysics: On the nature of the 6X°25E6;C egg. Food Biophysics, 6, 152-159.