Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide

Abstract

The temperature and cooking time used in meat processing are factors that interfere with its yield. The sous vide system associates pasteurization of up to 95 °C of vacuum packed foods with the control of the processing and storage conditions. This system can provide an increase in the yield of processed meat. The objectives of the present study were to maximize the processing yield of beef slices (Semitendinosus muscle) using the sous vide system, and to assess the effects of cooking time and temperature on the water extracted under pressure, and on the pH, colour and shear strength. A central composite rotational design for two independent variables (temperature and cooking time) was used, totalizing eleven treatments. The meat processing yields ranged from 60.70 to 75.05%, and maximization was achieved at the lower temperatures (around 65 °C) with cooking times around zero (after reaching the required temperatur.