The effect of cooking methods on some quality characteristics of gluteus medius

Gok V., Uzun T., TOMAR O., Caglar M. Y., ÇAĞLAR A.

FOOD SCIENCE AND TECHNOLOGY, vol.39, no.4, pp.999-1004, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 4
  • Publication Date: 2019
  • Doi Number: 10.1590/fst.13018
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.999-1004
  • Keywords: sous-vide, convection oven, beef, gluteus medius, texture, FATTY-ACID-COMPOSITION, MEAT, TEMPERATURE, SEMITENDINOSUS, OXIDATION, TEXTURE, TIME, PORK
  • Kocaeli University Affiliated: No


In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar (R) Cook) before being stored at + 1 degrees C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time (P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.