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The effects of cooking in a steam‐convection (combi) oven in comparison with traditional methods of cooking, such as frying, roasting and boiling, on basic chemical composition and contents of hydroxymethylfurfural (HMF) and sulphydryl (SH) groups of pork, fish and chicken meats, potatoes and carrot were studied. The cooking of pork and fish in a combi oven required a longer time than traditional frying; therefore higher cooking losses were observed, whereas cooking losses in chicken cooked in a traditional oven and the combi oven were comparable. Foods cooked in the combi oven contained more protein and less fat than traditionally cooked samples. Lack of water in the combi oven cooking enabled a higher retention of vitamin C in vegetables. The intensity of HMF forming was higher in products cooked in the combi oven. Changes in proteins were smaller in meats cooked in the combi oven (higher content of total SH groups), whereas they were higher in the combi oven‐cooked vegetables.

The effect of 2, 5 and 10% soy protein isolate (SPI) addition on selected quality indices of low‐fat pork patties was studied. Patties with SPI showed a higher protein content and lower fat content than the control sample. Water activity was not influenced by SPI addition. The SPI significantly inhibited lipid oxidation in patties during storage. The patties with 10% SPI added showed a detectable level of beany flavor, were more cohesive, harder and less juicy than the other patties. They also received the lowest scores for the overall quality. These results suggest that SPI can be used at levels up to 5% in low‐fat pork patties without adverse effect on their quality. Vacuum storage was the more effective method of lipid oxidation inhibition during 28 days of patties storage than modified atmosphere packaging and freezing but when longer storage time was involved frozen storage was more efficient. Practical Applications Consumption of low‐fat meat products allows to meet the recommendations of health authorities regarding lower intake of dietary fat, but reduction in fat content can negatively influence the sensory quality of meat products. Numerous studies showed that incorporation of plant proteins to such products improves their flavor, texture and juiciness. Positive influence of soybean on human health is fully acknowledged by the professionals, but its excessive use in meat processing triggers off the consumers' reluctance similar to that directed toward other food additives. Therefore, the production of low‐fat meat products that contain relatively low amounts of soybean protein could satisfy both nutritionists and consumers. Moreover, the choice of the most effective storage method could improve the quality of stored products.

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.