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Storage characteristics of sous vide cooked roast beef.

Author(s) : HANSEN T. B., KNOCHEL S., JUNCHER D., BERTELSEN G.

Type of article: Article

Summary

At a storage temperature of 2 deg C, the roast beef was microbiologically stable for at least 5 weeks, whilst at mild abuse temperature (10 deg C) occasional swelling, due to gas-producing clostridia, was already observed after 3 weeks. The observed swelling was independent of the age of the raw material, processing temperature and type of spice added, indicating that the microbiological stability of the product was primarily associated with the storage temperature. It is therefore of vital importance to avoid temperature abuse both from a safety and a spoilage point of view. Slicing and serving the roast beef under commercial conditions after 2 and 3 weeks of storage, respectively, resulted in a dramatic increase in thiobarbituric acid reactive substances. This indicates that the oxidative stability of the sous vide cooked roast beef after slicing may be an important limiting factor to consider.

Details

  • Original title: Storage characteristics of sous vide cooked roast beef.
  • Record ID : 1996-2308
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
  • Publication date: 1995/06
  • Document available for consultation in the library of the IIR headquarters only.

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