Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight...

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Veröffentlicht in:Meat science 2021-01, Vol.171, p.108287-108287, Article 108287
Hauptverfasser: Ortuño, J., Mateo, L., Rodríguez-Estrada, M.T., Bañón, S.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Catering
Cholesterol - chemistry
Cholesterol oxidation
Color
Cooking - methods
Grilling
Lipid oxidation
Lipids - chemistry
Red Meat - analysis
Sheep, Domestic
Sous vide cooking
Thiobarbituric Acid Reactive Substances - analysis
Volatile compounds
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Zusammenfassung:The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108287