PHYSICOCHEMICAL CHANGES IN BEEF, LAMB, AND CHICKEN COOKED USING THE SOUS-VIDE METHOD

The article discusses the basic principles of the «sous-vide» technology using innovative equipment, as well as its significance and impact on the meat industry. In this study, beef, lamb, and chicken were used as raw materials. Various thermal processing methods were applied: the traditional method and the «sousvide» technology.

One of the important tasks of modern food industry is to produce food products with sufficient functional indicators, as human health is largely determined by the food consumed daily. During the preparation of meat samples using the afore mentioned methods, research was conducted to analyze the quality, effectiveness, and processing methods of the products.

One way to fully utilize the potential of local raw materials (beef, lamb, and chicken) is the use of innovative equipment. The theoretical basis of the sous-vide method lies in ensuring uniform temperature distribution and contact with liquid inside the product. The sous-vide method involves long-term cooking of foods at very low temperatures (ranging from 50 to 85°C) for an extended period (from 1 to 72 hours). This process preserves the food much better compared to traditional methods, as the limited range of external temperature ensures a stable internal temperature.

The experiment showed that the technological indicators of beef, lamb, and chicken have different characteristics. When using the «sous-vide» technology, the unique characteristics of each meat product were taken into account while preserving its quality and processing.

The quality and taste of meat processed using the "sous-vide" technology remain high, but the ratio of fat, protein, and minerals in different types of meat affects their nutritional value and properties. 

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