Method for sous-vide cooking of yak meat

Abstract

To optimize the prefabrication process of yak ribeye steaks, this study used boneless yak ribeye meat as raw material and investigated the effects of cooking time (1-8 h) on its quality parameters under sous-vide conditions at 55 degrees Celsius, providing data support for determining process parameters. Within 1-8 h, cooking loss rate, volume shrinkage rate, lightness value (L), yellowness value (b), shear force, hardness, and chewiness increase continuously; elasticity, cohesiveness, and gumminess show fluctuations of “rise- fall- rise again”. One-way analysis of variance (ANOVA) indicates that there are significant differences in L, b, hardness, and chewiness among groups (P is less than 0.05); there are 4 different groups for redness value (a), elasticity, and cohesiveness respectively, and 7 different groups for gumminess (P is less than 0.05). Correlation analysis shows that only cohesiveness is significantly correlated with a (P is less than 0.05), while all other parameters are extremely significantly correlated (P is less than 0.01). Sensory evaluation reveals that the scores for color and juiciness show a “rise- fall” trend, scores for odor and other attributes show a “fall- rise- fall” trend, and hardness scores decrease continuously; additionally, the calorie content of the cooked samples decreases.

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