Structural changes in local Thai beef during sous-vide cooking

Thai beef (Bos indicus) samples were sous-vide-cooked at temperatures of 60°C, 70°C or 80°C for 2 to 36 hrs and prepared microstructure characterization by light electron microscopy. Muscle fibers showed a first phase lateral shrinkage during the 6 cooking 60–70°C followed second significant alternations swelling independently water transfers. Swelling peaked 12 hrs. Microstructural changes more variable cooked than that larger cross-sectional myofibrillar mass area (CSA). Hypercontracted evidenced all temperature–time combinations associated with adjacent wavy characteristic structural evolution in mitochondria. The role thermal denaturation proteins ultrastructural analogy hypercontracted cold-shortened are discussed.