Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks

Yang, Xianqin; Wang, Hui; Badoni, Madhu; Zawadski, Sophie; Holman, Devin; Uttaro, Bethany; McLeod, Brad

This item is private.

Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks

Simple item page

Full item details

dc.contributor.author: Yang, Xianqin; Wang, Hui; Badoni, Madhu; Zawadski, Sophie; Holman, Devin; Uttaro, Bethany; McLeod, Brad
dc.date.accessioned: 2023-04-28T20:37:04Z
dc.date.available: 2023-04-28T20:37:04Z
dc.date.issued: 2019-09-03
dc.description - en: N/A
dc.description.abstract - en: This study aimed to evaluate a novel three-step sous-vide (SV) method on bacterial growth and diversity, and its relationship to product storage life. Vacuum-packed naturally contaminated steaks were sequentially cooked at 39 °C (1 h), 49 °C (1 h), and 59 °C (4 h), then stored at −1.5 and 2 °C for 28 d, with a single-step SV at 59 °C for 4 h for comparison. None of the seven indicator bacteria tested proliferated (P > .05) after incubation at 39 or 49 °C; microbial diversity was also unaffected. Bacterial load was reduced (P < .05) by up to 5 log units with both (P > .05) SV methods. The odour of all steaks remained acceptable on d 28. Unexpectedly, during storage, Pseudomonas, not lactic acid bacteria, dominated the microbiota on steaks cooked by either SV method, likely due to the temperature shift-induced lag phase and/or heat sensitivity of psychrotrophic bacteria. In conclusion, the three-step SV did not lead to bacterial proliferation or compromise the storage life of cooked products.
dc.identifier.citation: Yang, X., Wang, H., Badoni, M., Zawadski, S., McLeod, B., Holman, D., & Uttaro, B. (2020). Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of Beef Steaks. Meat Science, 159, 107938. https://doi.org/10.1016/j.meatsci.2019.107938
dc.identifier.doi: https://doi.org/10.1016/j.meatsci.2019.107938
dc.identifier.issn: 0309-1740
dc.identifier.uri: https://open-science.canada.ca/handle/123456789/263
dc.language.iso: en
dc.publisher: Elsevier
dc.rights.openaccesslevel - en: Green
dc.rights.openaccesslevel - fr: Vert
dc.subject - en: Agriculture
dc.subject - fr: Agriculture
dc.subject.en - en: Agriculture
dc.subject.fr - fr: Agriculture
dc.title - en: Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks
dc.title.fosrctranslation - fr: Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks
dc.type - en: Article
dc.type - fr: Article
local.article.journaltitle: Meat Science
local.article.journalvolume: 159
local.article.pagination: 107938
local.peerreview - en: Yes
local.peerreview - fr: Oui