Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

The main research objective of the work was to demonstrate that low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties are more favorable compared corresponding features obtained by conventional methods used in closed-type mass catering establishments, example chicken breast. In addition, aim higher storage stability samples breast prepared technique methods. results confirm expected physical chemical properties, comparable or even better heat treatment methods, provided high-quality raw materials high level hygiene production process used. Implementation innovative for extending gastronomic offer establishments microbiologically safe dishes, desirable evaluation stable during storage, which also reducing loss meals.