Conference Agenda

This study aimed to evaluate the effect of sous-vide cooking at moderate temperatures on beef steak quality and shelf life. Thermal lethality was assessed using Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 inoculated into vacuum-packaged steaks cooked at 55, 60, and 65 °C for 0, 20, 40, 60, and 80 minutes. Decimal reduction times and lethally equivalent time–temperature combinations were determined: 55 °C × 60 min, 60 °C × 55 min, and 65 °C × 50 min. These conditions were applied to evaluate physicochemical quality (pH, water-holding capacity, cooking loss) and sensory texture. The treatment at 55 °C for 60 min was selected due to its higher water-holding capacity and lower weight loss. Treated steaks were stored under refrigeration (3 ± 2 °C) for 60 days, during which physicochemical (pH), sensory (color, odor, appearance, flavor, texture), and microbiological parameters (mesophilic aerobes, Staphylococcus aureus, coliforms, E. coli, Salmonella spp.) were monitored to estimate shelf life. pH values did not differ significantly among cooking treatments, and the texture of steaks cooked at 55 °C and 60 °C was comparable. The limiting factor for shelf life was the mesophilic aerobic count, resulting in an estimated 67-day shelf life under refrigeration. In conclusion, sous-vide cooking at 55 °C for 60 minutes ensures optimal physicochemical and sensory quality and extends the shelf life of beef steaks by approximately 60 days compared to conventionally cooked products, demonstrating its potential as an effective technology for improving meat quality and safety.