Effect of sous-vide cooking at different time and temperature combinations on the physicochemical and flavor characteristics of horse m. semitendinosus steak

This study examined how different sous-vide (SV) cooking parameters, specifically time and temperature, affect the quality of horse semitendinosus (ST) muscle steaks. ST muscle samples from three 4-year-old horses were cut into steaks (200–250 g, 2.5 cm thick), vacuum-sealed, and cooked either conventionally (control) or via SV at 60 °C or 70 °C for 6, 12, or 18 hours. The SV-cooked steak at 70 °C for 18 hours showed a significantly lower shear force (43.57 N) than the control (71.22 N), indicating improved tenderness. Sodium dodecyl sulfate polyacrylamide gel analysis revealed a reduced myosin heavy chain band intensity in this sample, suggesting protein degradation. Additionally, samples SV-cooked at 70 °C had higher levels of umami-enhancing compounds inosine-5'-monophosphate, guanosine-5'-monophosphate, and adenosine-5'-monophosphate compared to those cooked at 60 °C. Volatile organic compound analysis identified hexadecanal as the primary aroma contributor across treatments. While these preliminary results suggest that SV cooking at 70 °C for 18 hours may enhance tenderness and flavor of horse m. ST steaks, the limited number of biological replicates and absence of broader consumer validation warrant cautious interpretation. Nevertheless, this study offers foundational data for optimizing SV protocols and guiding future development of consumer-preferred horse meat products. • Sous-vide cooking influenced horse meat's physicochemical traits and flavor attributes. • Sous-vide cooked at 70°C for 18 h improved tenderness of horse meat. • Umami-related nucleotides were enhanced at 70°C compared to 60°C. • Hexadecanal was identified as a major aroma compound in sous-vide treated group. • This study provided data to optimize sous-vide conditions for horse meat.