QUALITY ATTRIBUTES OF BUFFALO MEAT USING PRECISION SOUS VIDE COOKING DEVICE

Abstract

This study compared the effects of single stage sous vide (55 or 59°C for 12 h), double stage sous vide (55 or 59°C for 6 h, then 70°C for 6 h), and conventional cooking (75°C for 30 min) on the physicochemical, textural properties, microbial, and odor of loin steak from swamp buffalo. Local markets provided a total of 25 buffalo beef samples. They were shipped, chilled, trimmed, cut, weighed, and pH and color checked. They were then vacuumed, cooked, chilled, and evaluated for quality, texture, safety, and odor. The findings showed that meat from TC75 looked lighter and yellower (P<0.05). Cooking with the SV55 treatment reduced cooking loss (CL), transversal shrinkage (TS), Warner-Bratzler shear force (WBSF), toughness, and almost all texture profiles (P<0.05). Multi-step sous vide treated samples had higher CL and longitudinal shrinkage (LS) (P<0.05), except for total color difference (ΔE*). Meat from TC75 was tougher meat and stronger smell. All cooking procedures were justified as producing meat safe to eat. PCA may be used to determine the quality of beef prepared in various methods. We concluded that the buffalo meat in sous vide cooked at 55°C for 12 h had the potential desirable outcome of upholding moisture level and physical form, producing tender meat, lower carbon footprint, lesser odor of steaks than other treatments.