Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

  • Tangwatcharin, Pussadee (Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang) ;
  • Sorapukdee, Supaluk (Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang) ;
  • Kongsrirat, Kamonthip (Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang)
  • Received : 2019.05.31
  • Accepted : 2019.09.16
  • Published : 2019.12.31


The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L*, shear force, hardness, gumminess and chewiness and the highest CIE a* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.


Supported by : Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang


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