Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives

Sous-vide (SV) treatment is a highly effective technique for enhancing multiple quality attributes in developing home meal replacements. By precisely controlling SV conditions, including time and temperature, SV minimizes protein denaturation, moisture and nutrient loss, and lipid oxidation, resulting in superior organoleptic properties, enhanced nutritional value, improved microbial safety, and greater product consistency. However, optimal SV conditions vary depending on the type and characteristics of meat and meat products, necessitating careful adjustments to ensure both food safety and quality. Therefore, this review explores SV processing conditions suitable for various meat products, with a particular focus on optimizing multiple quality attributes for both industrial and at-home applications. Additionally, integrating SV with complementary techniques, such as aging, searing, or marinating, can help overcome its limitations, including restricted flavor development and the lack of browned surface color. By adopting this integrated approach, both the food industry and home kitchens can produce high-quality, safe, and flavorful products that meet consumer demands for taste, convenience, and consistency.