Development of a sous-vide packaging process for Korean seasoned beef

Abstract

From an analysis of the conventional process for cooking Korean seasoned beef, a sous-vide processing method was developed that offers convenience and storage stability. The new process consists of boiling, simmering and slicing the meat slab, evaporative concentration of boiled beef brine and soy sauce, filling a gas-barrier film pouch with the beef slices and concentrated brine with spice ingredients, and pasteurising the sealed package. The sous-vide packaging resulted in better sensory quality and storage stability compared with the conventional method. The shelf life based on the sensory quality change was around 12 days when stored at 3 and 10 °C for the products processed by the sous-vide method, whereas it was 7 and 3 days, respectively, for the conventionally processed products. The sous-vide packaging was effective in protecting the product from microbial, physical, and sensory quality degradation. © 2004 Elsevier Ltd. All rights reserved.