Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat

This study investigated the effect of combining tumbling and sous-vide cooking processes on tenderness, losses colour bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half ST were tumbled for 12 h with a compression rate 40%. All muscle samples, whether or not, then cooked at 50 °C, 60 °C 80 1 4 h. After cooking, we measured shear forces (SF), losses, total water content main characteristics pre-tumbled non-tumbled meat pieces. Pre-tumbled pieces had 20% lower SF values than pieces, regardless conditions applied. significantly higher (p < 0.05) °C. showed 0.001) Applying process before led to an increase in lightness 0.001), parameters affected by temperature, time, temperature × time interaction. Combining 12-h appears provide best compromise between increasing tenderness limiting losses.