Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat
https://doi.org/10.21323/2414-438X-2024-9-2-153-159
Abstract
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.
About the Authors
A. A. Fickak
Department of Agricultural Engineering, Faculty of Food and Agricultural Sciences, King Saud University
Saudi Arabia
Saudi Arabia
Adil A Fickak, Ph.D., Senior Lecturer
P. O. Box 2460, Riyadh 11451
Tel.: +96–659–203–55–38
M. B. Othman
Department of Agricultural Engineering, Faculty of Food and Agricultural Sciences, King Saud University
Saudi Arabia
Saudi Arabia
Moath B. Othman, M. Sc., Post Graduate Student
P. O. Box 2460, Riyadh 11451
Tel.: +96–650–047–07–94
A. I. Hobani
Department of Agricultural Engineering, Faculty of Food and Agricultural Sciences, King Saud University
Saudi Arabia
Saudi Arabia
Ali I. Hobani, Ph.D., Professor
P. O. Box 2460, Riyadh 11451
Tel.: +96–650–577–06–96
G. M. Mohamed
Department of Animal Production, Faculty of Food and Agricultural Sciences, King Saud University
Saudi Arabia
Saudi Arabia
Gamaleldin M. Mohamed, Ph.D., Professor
P. O. Box 2460, Riyadh 11451
Tel.: +96–656–871–87–93
S. Al- Ghamdi
Department of Agricultural Engineering, Faculty of Food and Agricultural Sciences, King Saud University
Saudi Arabia
Saudi Arabia
Saleh Al- Ghamdi, Ph.D., Assistant Professor
P. O. Box 2460, Riyadh 11451
Tel.: +96–659–793–22–20
B. Alfaifi
Department of Agricultural Engineering, Faculty of Food and Agricultural Sciences, King Saud University
Saudi Arabia
Saudi Arabia
Bandar Alfaifi, Ph.D., Assistant Professor
P. O. Box 2460, Riyadh 11451
Tel.: +96–659–140–03–60
W. M. Elamin
Department of Agricultural Engineering, Faculty of Food and Agricultural Sciences, King Saud University
Saudi Arabia
Saudi Arabia
Wael M. Elamin, Ph.D., Senior Researcher
P. O. Box 2460, Riyadh 11451
Tel.: +96–650–652–87–19
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For citations:
Fickak A., Othman M., Hobani A., Mohamed G., Al- Ghamdi S., Alfaifi B., Elamin W. Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat. Theory and practice of meat processing. 2024;9(2):153-159. https://doi.org/10.21323/2414-438X-2024-9-2-153-159
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