The Influence of the Sous Vide Heating Time on Selected Characteristics of Pork Quality

The aim of this study was to determine the effect of sous-vide and pressure-cooker heating of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, nutritional value (vitamin B1 content), and rheological properties of meat heated at 60°C for 6-18h and, for comparison, in an autoclave at 121.1°C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-heated meat resulted from different organ-isation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.