Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression

Abstract The aim of this research was to study the effect sous vide temperature (60, 65, and 70 °C) time (12, 24, 36 h) combination on quality beef short ribs, namely colour, cooking loss (%), shrinkage soluble collagen myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium polyethylene, ethylene vinyl alcohol, polyamide plastic laminate pouch were recommended for processing due no detrimental colour owing its low oxygen permeability. results showed a significant ( p < 0.05) increase in volume proportion (%) MFI when increased °C h. WBSF TPA hardness value significantly lower at than 60 both h higher level solubilisation by prolonged heating moist in-pack environment overpressure created saturated steam. As use reduced oxidation red myoglobin brown metmyoglobin, International Commission Illumination (CIE) hue angle Chroma not significant. Process optimisation using third-order multiple regression conducted revealed that optimum ribs 34.06