Effect of low-temperature pre-cooking on consumer liking of beef loin steaks

Cooking methods can significantly influence tenderness, juiciness and flavour impacting the eating quality of meat. Low-temperature long-time cooking (e.g., sous-vide) has been suggested to improve tenderness of cooked meat [1]. However, the development of meaty flavours requires high cooking temperatures (e.g., 180-200 °C) to produce volatile compounds resulting from complex biochemical reactions (e.g., Maillard reaction and Strecker degradation) during cooking. This study aimed to investigate the effect of low-temperature pre-cooking methods (oven and sous-vide) on consumer liking of beef loin steaks.