Table 1. Two-stage sous-vide with and without addition of phosphate

Treatment (°C)1)	Temperature 1 (°C)	Temperature 2 (°C)	Time 1 (h)	Time 2 (h)	STPP concentration (%)
45+60	45	60	1.5	1.5	0.00.20.4
	45	60	3.0	3.0	0.00.20.4
45+70	45	70	1.5	1.5	0.00.20.4
	45	70	3.0	3.0	0.00.20.4

Beef was first cooked at 45°C for 1.5 h or 3.0 h and then at 60°C or 70°C for 1.5 h or 3.0 h.
STPP, sodium tripolyphosphate.