meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-2-153-159meat-354Research ArticleСтатьиCombined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meathttps://orcid.org/0000-0003-2425-9810FickakA. A.

Adil A Fickak, Ph.D., Senior Lecturer

P. O. Box 2460, Riyadh 11451

Tel.: +96–659–203–55–38

afickak@ksu.edu.sahttps://orcid.org/0009-0005-6224-3133OthmanM. B.

Moath B. Othman, M. Sc., Post Graduate Student

P. O. Box 2460, Riyadh 11451

Tel.: +96–650–047–07–94

mabduh@ksu.edu.sahttps://orcid.org/0009-0009-3550-9783HobaniA. I.

Ali I. Hobani, Ph.D., Professor

P. O. Box 2460, Riyadh 11451

Tel.: +96–650–577–06–96

hobani@ksu.edu.sahttps://orcid.org/0000-0001-9865-1589MohamedG. M.

Gamaleldin M. Mohamed, Ph.D., Professor

P. O. Box 2460, Riyadh 11451

Tel.: +96–656–871–87–93

gsuliman@ksu.edu.sahttps://orcid.org/0000-0001-5230-5314Al- GhamdiS.

Saleh Al- Ghamdi, Ph.D., Assistant Professor

P. O. Box 2460, Riyadh 11451

Tel.: +96–659–793–22–20

sasaleh@ksu.edu.sahttps://orcid.org/0000-0001-8934-6339AlfaifiB.

Bandar Alfaifi, Ph.D., Assistant Professor

P. O. Box 2460, Riyadh 11451

Tel.: +96–659–140–03–60

balfaifi@ksu.edu.sahttps://orcid.org/0000-0002-1187-5625ElaminW. M.

Wael M. Elamin, Ph.D., Senior Researcher

P. O. Box 2460, Riyadh 11451

Tel.: +96–650–652–87–19

wael.elamin@gmail.comDepartment of Agricultural Engineering, Faculty of Food and Agricultural Sciences, King Saud UniversitySaudi ArabiaDepartment of Animal Production, Faculty of Food and Agricultural Sciences, King Saud UniversitySaudi Arabia20241807202492153159Copyright © Fickak A., Othman M., Hobani A., Mohamed G., Al- Ghamdi S., Alfaifi B., Elamin W., 20242024Fickak A., Othman M., Hobani A., Mohamed G., Al- Ghamdi S., Alfaifi B., Elamin W.Fickak A., Othman M., Hobani A., Mohamed G., Al- Ghamdi S., Alfaifi B., Elamin W.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/354

Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetration force, and texture profile) were studied. In general, our results revealed significant differences (p ≤ 0.05) between the sous-vide and conventional oven cooking methods for most of the studied parameters. Increasing the sous-vide cooking temperature-time combination resulted in lower shear and penetration forces. Moreover, a clear decline in meat hardness, chewiness, and gumminess was observed. Sous-vide cooking depends on water for cooking, where the thermal conductivity coefficient is high and uniform. The textural changes during sous-vide cooking made the meat more homogenous and tender. Conversely, the conventional oven method depends on dry air heat where the thermal conductivity coefficient is low in comparison with sous-vide cooking. The elevation of the penetration force, hardness, chewiness, and gumminess along with the increasing temperature-time values combination was obvious for the conventional oven-cooked meat.

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The authors declare that there are no conflicts of interest present.