The Tenderizing Effect of Low-Temperature Long-Time Cooking Under Vacuum on Pork Meat

Abstract

This study aimed to clarify how pork, which becomes tough upon heating, can be heated at low temperatures under vacuum packaging for an extended period to tenderize the meat. The results showed that in the rupture measurement, the rupture stress and rupture energy were significantly lower after 7 h of heating in the low-temperature heating group compared to the normally heated group. In the sensory evaluation, the "tenderness" of the low-temperature heating group was significantly higher than that of the normal heating group. Electrophoresis of the insoluble protein fraction showed a tendency for the bands in the macromolecular region to become lighter in the low-temperature heating group when heated for more than 5 h. These results suggest that vacuum-packed meat heated for 13 h becomes more tender when heated at 62°C compared to that at 70°C. Moreover, the meat began to tender after heating for 7 h and remained tender for up to 13 h.