Advances in sous-vide technology for meat processing: A comprehensive overview

Sous-vide technology is rapidly transforming the meat industry, offering a game-changing solution for enhancing product quality, sensory appeal, and shelf life. Unlike conventional methods such as frying or grilling, which often cause protein denaturation and nutrient loss, sous-vide gently cooks vacuum-sealed meat at precisely controlled temperatures (60–95 °C) for durations ranging from a few minutes to 48 h, depending on type and characteristics of the meat. This innovative approach ensures superior tenderness by solubilizing collagen, preserves juiciness by minimizing myofibrillar shrinkage, and maintains nutritional integrity. Moreover, it significantly reduces lipid oxidation, enhances antioxidant and phenolic retention, and effectively suppresses microbial growth ensuring exceptional food safety. As consumers increasingly demand minimally processed, ready-to-eat, and clean-label foods, sous-vide meets these expectations with unmatched consistency and quality. This review highlights the scientific principles and multifaceted advantages of sous-vide processing in meat systems, showcasing its role in advancing safety, nutrition, and shelf stability. With growing interest in automation, smart temperature control, and sustainable packaging, sous-vide is poised to become a cornerstone of next-generation meat production. Its adaptability and efficiency position it at the forefront of culinary innovation and industrial application blending gastronomic excellence with modern food technology.