Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL.
J Anim Sci. 2019 Jul 30;97(8):3348-3353. doi: 10.1093/jas/skz198.
The objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Loins from pigs (HCW = 96 kg) humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54-cm-thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63 °C, aged 7 d and cooked to 63 °C, aged 14 d and cooked to 63 °C, or aged 14 d and cooked to 71 °C. Chops were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference option in the MIXED procedure of SAS. Among chops cooked to 63 °C, chops aged 3 d has less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71 °C had greater (P < 0.001) cook loss than chops cooked to 63 °C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63 °C, chops aged 3 d required more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. Chops aged 14 d and cooked to 71 °C required (P < 0.0001) more force than those aged 14 d and cooked to 63 °C. Overall, these data indicate that sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.
本研究旨在确定在使用 sous-vide 烹饪器时，不同熟成时间和不同熟成程度的排骨之间，其煮失率和 Warner-Bratzler 剪切力（WBSF）值的差异是否可以被检测到。在伊利诺伊大学肉类科学实验室，经过人道屠宰的猪（去骨后活重（HCW）=96kg）的第 10 至 11 肋骨之间被分割成前侧和后侧部分。后侧部分被切成 6 块 2.54cm 厚的排骨。中间的 4 块排骨被随机指定为 3d 熟成并在 63°C 下烹饪、7d 熟成并在 63°C 下烹饪、14d 熟成并在 63°C 下烹饪，或 14d 熟成并在 71°C 下烹饪。将排骨放入带有浸入式循环器的水浴中，将循环器设置为所需的终点温度，烹饪 90 分钟。通过测量初始重量和最终重量，并考虑包装重量，计算每个排骨的煮失率。从每个排骨中平行于肌肉纤维切下 4 个直径为 1.25cm 的核心，用于分析 WBSF。使用 SAS 中的 MIXED 过程中的差异概率选项分析数据。在 63°C 下烹饪的排骨中，3d 熟成的排骨的煮失率低于 7d 熟成的（P<0.01），而 7d 熟成的排骨的煮失率低于 14d 熟成的（P<0.01）。在 14d 熟成的排骨中，71°C 下烹饪的排骨的煮失率高于 63°C 下烹饪的（P<0.001）。在熟成期之间也检测到嫩度的差异。在 63°C 下烹饪的排骨中，3d 熟成的排骨需要更多的剪切力（P=0.02）才能剪切，而 7d 熟成的排骨则没有差异（P=0.15），而 14d 熟成的排骨则没有差异（P=0.15）。14d 熟成并在 71°C 下烹饪的排骨需要（P<0.0001）更多的力才能剪切，而在 14d 熟成并在 63°C 下烹饪的排骨则没有差异（P=0.15）。总体而言，这些数据表明，sous-vide 是一种可接受的烹饪方法，可用于实验，因为在不同熟成时间点或不同熟成程度的排骨之间，煮失率和 WBSF 存在预期的差异。
