Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment

Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process

“…Precise evaluation of the thermal resistance of microorganisms in food processing is critical for the design of thermal processes. According to our experimental study, in recent years, multiple-strains of microorganism cocktails have been used in a preferential way over single individual strains in determining the thermal inactivation kinetics and lethality of pathogens in foods, due to the observed variation in thermal inactivation kinetics among strains ( Murphy et al, 2000 ; Rajkowski, 2012 ; Juneja et al, 2013 ; Wang et al, 2017 ; Ballom et al, 2020 ; Channaiah et al, 2021 ; Ferigolo et al, 2021 ).…”

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

“…This is possible due to the use of the temperature which is high enough to make collagen soluble (tenderness improvement) and inactivate micro-organisms [ 17 , 18 ]; at the same time, it is low enough to prevent an excessive denaturation of muscle proteins, which beneficially affects meat juiciness, and protects water soluble nutrients [ 6 , 15 , 19 ]. Moreover, a vacuum package enables aroma and taste compounds to concentrate in a final product [ 20 ]. The uniqueness of the thermal exchange that takes place in this method (low temperature—vacuum—reduced pressure—saturated steam), allows the cell structure to be preserved in the finished products by a reduction in the scope of protein–protein interactions and their gelation.…”

“…The uniqueness of the thermal exchange that takes place in this method (low temperature—vacuum—reduced pressure—saturated steam), allows the cell structure to be preserved in the finished products by a reduction in the scope of protein–protein interactions and their gelation. It also allows a modification of compounds that shape the taste and aroma, and maintain a high bioavailability of amino acids [ 15 , 20 ]. As a result of sous-vide cooking, high sensory quality products are obtained, which are characterized by a uniform and consistent structure and a higher nutritional value (vitamins and minerals) as compared to those obtained with the use of other, including traditional, cooking methods.…”

“…As a result of sous-vide cooking, high sensory quality products are obtained, which are characterized by a uniform and consistent structure and a higher nutritional value (vitamins and minerals) as compared to those obtained with the use of other, including traditional, cooking methods. Additionally, sous-vide enables the increase in meat products’ shelf-life by reducing lipid oxidation and decreasing excessive cooking losses [ 6 , 14 , 15 , 20 ]. The advantage of sous-vide cooking over traditional cooking methods is the possibility to obtain tender meat regardless of the animal species, age and muscle type [ 14 , 20 ].…”

“…Additionally, sous-vide enables the increase in meat products’ shelf-life by reducing lipid oxidation and decreasing excessive cooking losses [ 6 , 14 , 15 , 20 ]. The advantage of sous-vide cooking over traditional cooking methods is the possibility to obtain tender meat regardless of the animal species, age and muscle type [ 14 , 20 ]. As a result, sous-vide cooking is nowadays widely used in restaurants and households, as well as has attained attention from the meat industry as a method for obtaining products characterized by good tenderness and juiciness [ 14 , 16 ].…”