title: Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef.
abstract: Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) with a brine formulated to give a concentration of 3.5% whey protein concentrate and 0.7% sodium chloride on an injected raw product basis. Pre-injection tumbling did not affect most of the evaluated parameters. Brine addition reduced significantly the cooking and total weight losses. Total weight loss was 7.2% for injected muscles, and significantly higher (28.2%) for non-injected ones. Brine incorporation increased pH and reduced shear force values of cooked muscles. Extended post-injection tumbling (5rpm-10h) improved brine distribution and visual appearance, and also diminished the shear force values of cooked muscles. However, this treatment increased the weight losses of post-injection tumbling and cooking-pasteurization stages.
authors: Instituto Tecnología de Alimentos, CIA-INTA, CC 77, B1708WAB, Morón, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Avda. Rivadavia 1917, C1033AAJ, Buenos Aires, Argentina; Universidad Nacional de Luján, Ruta 5 y 7, 6700, Luján, Argentina.
authors: N
authors: N
authors: Szerman
authors: C B
authors: CB
authors: Gonzalez
authors: A M
authors: AM
authors: Sancho
authors: G
authors: G
authors: Grigioni
authors: F
authors: F
authors: Carduza
authors: S R
authors: SR
authors: Vaudagna