Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives
Sous-vide (SV) treatment is a highly effective technique for enhancing multiple quality attributes in developing home meal replacements. By precisely controlling SV conditions, including time and temperature, SV minimizes protein denaturation, moisture and nutrient loss, and lipid oxidation, resulti...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500397X |
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| author | Boin Lee Jae Yeong Kim Young Min Choi |
| author_facet | Boin Lee Jae Yeong Kim Young Min Choi |
| author_sort | Boin Lee |
| collection | DOAJ |
| description | Sous-vide (SV) treatment is a highly effective technique for enhancing multiple quality attributes in developing home meal replacements. By precisely controlling SV conditions, including time and temperature, SV minimizes protein denaturation, moisture and nutrient loss, and lipid oxidation, resulting in superior organoleptic properties, enhanced nutritional value, improved microbial safety, and greater product consistency. However, optimal SV conditions vary depending on the type and characteristics of meat and meat products, necessitating careful adjustments to ensure both food safety and quality. Therefore, this review explores SV processing conditions suitable for various meat products, with a particular focus on optimizing multiple quality attributes for both industrial and at-home applications. Additionally, integrating SV with complementary techniques, such as aging, searing, or marinating, can help overcome its limitations, including restricted flavor development and the lack of browned surface color. By adopting this integrated approach, both the food industry and home kitchens can produce high-quality, safe, and flavorful products that meet consumer demands for taste, convenience, and consistency. |
| format | Article |
| id | doaj-art-51a44891f5b74ae99ea061b3a6959bb6 |
| institution | Matheson Library |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-51a44891f5b74ae99ea061b3a6959bb62025-06-30T04:09:20ZengElsevierApplied Food Research2772-50222025-12-0152101089Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectivesBoin Lee0Jae Yeong Kim1Young Min Choi2Division of Food Technology and Nutrition, Sunmoon University, Asan-Si 31460, South Korea; Korea Institute for Animal Products Quality Evaluation, Sejong 30100, South KoreaDivision of Food Technology and Nutrition, Sunmoon University, Asan-Si 31460, South Korea; Korea Institute for Animal Products Quality Evaluation, Sejong 30100, South KoreaCorresponding author.; Division of Food Technology and Nutrition, Sunmoon University, Asan-Si 31460, South Korea; Korea Institute for Animal Products Quality Evaluation, Sejong 30100, South KoreaSous-vide (SV) treatment is a highly effective technique for enhancing multiple quality attributes in developing home meal replacements. By precisely controlling SV conditions, including time and temperature, SV minimizes protein denaturation, moisture and nutrient loss, and lipid oxidation, resulting in superior organoleptic properties, enhanced nutritional value, improved microbial safety, and greater product consistency. However, optimal SV conditions vary depending on the type and characteristics of meat and meat products, necessitating careful adjustments to ensure both food safety and quality. Therefore, this review explores SV processing conditions suitable for various meat products, with a particular focus on optimizing multiple quality attributes for both industrial and at-home applications. Additionally, integrating SV with complementary techniques, such as aging, searing, or marinating, can help overcome its limitations, including restricted flavor development and the lack of browned surface color. By adopting this integrated approach, both the food industry and home kitchens can produce high-quality, safe, and flavorful products that meet consumer demands for taste, convenience, and consistency.http://www.sciencedirect.com/science/article/pii/S277250222500397XSous-vide treatmentOptimal conditionMeat qualityMicrobial safetyStorage stabilityMeat product |
| spellingShingle | Boin Lee Jae Yeong Kim Young Min Choi Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives Applied Food Research Sous-vide treatment Optimal condition Meat quality Microbial safety Storage stability Meat product |
| title | Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives |
| title_full | Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives |
| title_fullStr | Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives |
| title_full_unstemmed | Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives |
| title_short | Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives |
| title_sort | sous vide treatment strategies for enhancing quality traits in various meat products physicochemical organoleptic and microbiological perspectives |
| topic | Sous-vide treatment Optimal condition Meat quality Microbial safety Storage stability Meat product |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500397X |
| work_keys_str_mv | AT boinlee sousvidetreatmentstrategiesforenhancingqualitytraitsinvariousmeatproductsphysicochemicalorganolepticandmicrobiologicalperspectives AT jaeyeongkim sousvidetreatmentstrategiesforenhancingqualitytraitsinvariousmeatproductsphysicochemicalorganolepticandmicrobiologicalperspectives AT youngminchoi sousvidetreatmentstrategiesforenhancingqualitytraitsinvariousmeatproductsphysicochemicalorganolepticandmicrobiologicalperspectives |