Table 3. Effect of sous vide cooking temperatures (50°C to 70°C) and times (0, 1, 5, and 24 h) on the pH of 1 d post-mortem hot boned beef brisket

Cooking time Cooking temperature
50°C 55°C 60°C 65°C 70°C
0 h 5.84±0.05 5.84±0.05 5.84±0.05 5.84±0.05 5.84±0.05
1 h 5.83±0.04B 5.95±0.00A 5.93±0.03AB 5.94±0.03AB 6.00±0.02A
5 h 5.78±0.02B 5.88±0.03AB 5.97±0.06A 5.97±0.04A 6.02±0.03A
24 h 5.88±0.05 5.94±0.04 5.95±0.06 5.96±0.04 6.00±0.06
All values are mean±SE of mean for three replicates.
Different uppercase letters in each row are significantly different among cooking temperatures at the same cooking time (p<0.05).