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).