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. 2023 Mar 24;12(7):1393.
doi: 10.3390/foods12071393.

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin

Ah-Na Kim  1 , Kyo-Yeon Lee  2 , Chae Eun Park  2 , Sung-Gil Choi  2   3
Affiliations

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin

Ah-Na Kim et al. Foods. .

Abstract

The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. Heating at a higher vacuum level resulted in the lowest pH and cooking loss compared with the other conditions (p < 0.05). The beef in vacuum groups was less hard, chewy, and gummy than the control group, without any significant differences between the vacuum groups. More structural shrinkage and lower browning were observed in the meat heated at higher vacuum levels. Similarly, higher vacuum levels suppressed increases in the lightness (L*), redness (a*), and total color difference (E*) of the surface after heating. The thiobarbituric acid (TBA) values, a sensitive indicator of meat oxidation due to heating, were only influenced by the vacuum conditions. Consequently, applying a vacuum effectively prevents the degradation in the meat's physicochemical and oxidative properties during heating. The findings are useful for the sous-vide industry because they scientifically demonstrate how vacuum pressure affects the physicochemical and oxidative properties of the meat by using a specially designed airtight vacuum container.

Keywords: beef sirloin; cooking; heating; lipid oxidation; meat color; oxygen; vacuum.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
(a) A schematic diagram and (b) picture of the airtight vacuum container designed for maintaining vacuum level. (c) The design of the apparatus used for heat treatment of packaged sirloin beef slices: (1) sealable chamber, (2) airtight detachable lid, (3) vacuum gauge, (4 and 5) valves, (6) vacuum pump, and (7) water bath.
Figure 2
Figure 2
Appearance of raw sirloin beef slices (A,E) and the slices heated at different vacuum levels: (B,F) C group (vacuum percent and level; 0%, 101.33 kPa), (C,G) V50 group (50%, 50.8 kPa), and (D,H) V99 group (99.99%, 7.2 Pa). The top and bottom panels show the surface and cross-sections, respectively.
See this image and copyright information in PMC

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