Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham

Kiyoung Jeong, O. Hyeonbin, So Yeon Shin, Young Soon Kim

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7 Citations (Scopus)


This study evaluated the influence of different factors on pork hams cooked by sous-vide method. The quality and structural and microbiological properties of the treated samples were compared with those of controls. Samples were subjected to treatment at different combinations of temperature (61 °C or 71 °C), time (45 or 90 min), and vacuum degree (98.81% or 96.58%). The control sample was air packaged and boiled for 45 min in boiling water. Temperature and vacuum degree affected quality properties, while the effect of time was limited. Samples cooked at 61 °C showed higher moisture content, redness, and pink color of the meat juice, whereas samples cooked at 71 °C showed higher cooking loss rate, lightness, and volatile basic nitrogen values. Texture analysis indicated tenderer meat for the treatment group than the control. No microbial growth was detected in any treatment groups. Meat cooked at 61 °C and 98.81% vacuum showed more spacious arrangement of meat fiber.

Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalMeat Science
Publication statusPublished - 2018 Sep 1



  • Microbiological safety
  • Microstructure
  • Pork
  • Sous-vide
  • Texture property

ASJC Scopus subject areas

  • Food Science

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