This study investigated the effects of temperature (50°C, 55°C, and
60°C) and time (12 and 24 h) on the cookery properties of sous-vide (SV)
processed pork loin. As an indicator of cookery properties, cooking loss,
expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear
force, total plate count (TPC) and CIE color were measured and compared with
fresh (FC) and cooked control (CC, 75°C for 30 min). SV treatments at
50°C showed higher tenderness and lower cooking loss comparing to CC. DSC
result indicated that thermal transition of collagen was a key factor affecting
the cooking loss and shear force of meat. In comparison of CC, risks of
insufficient pasteurization and uncooked color generation were not shown in SV
processed meat. Therefore, the results indicated that SV had a potential
advantage to produce tender and moist meat, and the best SV condition of pork
loin was estimated at 50°C for 24 h.