Page 29 - FoodFocusThailand No.228 March 2025

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3. Temperature Range 60–65°C (Optimal Sous Food Safety Considerations in Cooking Pork with
Vide Temperature for Pork) Sous Vide
Myofibrillar proteins contract moderately, resulting In addition to maintaining the proper temperature to achieve
in a firmer structure while maintaining tenderness. At tender and juicy pork, food safety is a critical factor when cooking
the same time, collagen converts into gelatin, leading pork using Sous Vide. The low-temperature, long-time cooking
to maximum tenderness and juiciness in the meat. process may pose a risk of microbial contamination if not handled
Within this temperature range, collagenase enzymes correctly. Raw pork may contain harmful pathogens such as
remain active, aiding in further collagen breakdown Salmonella, Listeria monocytogenes, and Clostridium perfringens,
and enhancing the softness of the meat without which can thrive at temperatures below 60°C. Therefore, it is
compromising its structure. Cooking at this temperature essential to select fresh, high-quality meat, store it at temperatures
also helps preserve the light pink color of the meat, below 4°C, and use vacuum-sealed packaging to prevent
which is desirable in terms of pork quality. This contamination.
temperature range is considered the best for Sous To ensure food safety, Sous Vide cooking temperatures
Vide cooking, as it provides an ideal balance between should be high enough to eliminate harmful bacteria. Typically,
tenderness, juiciness, and flavor. It is particularly cooking between 58–65°C can produce tender pork, but for
suitable for cuts with high connective tissue, such as maximum safety, pork should be cooked at 63°C or higher for at
pork shoulder, where extended cooking times allow least 30 minutes to eliminate Clostridium botulinum, which can
for greater collagen-to-gelatin conversion, resulting produce toxins at lower temperatures. Additionally, it is
in tender, easy-to-chew meat. recommended to perform post-Sous Vide searing at 200°C for 1–2
4. Temperature Range 65–70°C minutes to destroy any remaining bacteria and enhance
As the temperature rises to 65–70°C, myofibrillar flavor through the Maillard reaction. If the pork is not consumed
proteins contract more extensively, resulting in a firmer immediately, it should be stored in a vacuum-sealed container
meat texture. While collagen continues to break down and refrigerated at temperatures below 4°C or frozen at -18°C
into gelatin, structural proteins begin to toughen, and consumed within 3–5 days to maintain both quality and
causing the meat to become denser and slightly less safety.
tender. Juiciness starts to decline due to increased Sous Vide is a cooking technique that allows for precise
water loss at higher temperatures. However, this control of both temperature and cooking time, resulting in tender,
temperature range can still produce an acceptable juicy pork with superior quality compared to traditional cooking
texture, particularly for leaner pork cuts that benefit methods. The optimal temperature range for pork is 60–65°C,
from a firmer structure, such as pork tenderloin. The which enables collagen to break down into gelatin without
meat’s color shifts from light pink to light brown as causing excessive shrinkage of myofibrillar proteins. However,
myoglobin undergoes denaturation. Although this selecting the appropriate temperature must also consider both
range still provides better results compared to meat texture quality and food safety, to prevent contamination from
traditional high-temperature cooking methods, it is harmful microorganisms. Proper handling of raw materials,
less suitable for cuts with high collagen content when maintaining temperatures that effectively eliminate bacteria,
cooked for extended periods. and performing post-Sous Vide searing at high temperatures are
5. Temperatures Above 70°C (Especially crucial factors in ensuring food safety. By addressing these
Above 80°C) considerations, Sous Vide becomes an effective technique that can
At temperatures exceeding 70°C, myofibrillar be applied in both household and industrial settings to produce
proteins contract rapidly, resulting in a dense and high-quality pork products that retain their flavor and remain safe
tough muscle structure. While collagen fully converts for consumption.
into gelatin, the significant loss of intracellular moisture
leads to a dry and tough texture. Juiciness decreases
substantially, making the meat firmer and more difficult
to chew. The color of the meat darkens to deep brown More Information Service Info C001
or gray due to the complete denaturation of myoglobin.
Additionally, intramuscular fat melts away, reducing
the overall richness of the meat. Cooking at this
temperature range may be suitable for fatty cuts เอกสารอ้างอิง / References
such as pork belly, where the fat content can help Kurp, L., Danowska-Oziewicz, M., & Ktebukowska, L. (2022). Sous vide
compensate for moisture loss. However, it is not ideal cooking effects on physicochemical, microbiological and sensory
for lean pork cuts that require tenderness and characteristics of pork loin. Applied Sciences, 12(5), 2365.
`
juiciness, as high temperatures cause excessive Rezler, R., Krzywdzinska-Bartkowiak, M., & Piátek, M. (2023). The influence
contraction of myofibrillar proteins, reducing the of the sous vide cooking time on selected characteristics of pork lion.
meat’s water-holding capacity. As a result, water is Molecules, 28(16), 6102.
Ruiz, J., Calvarro, J., Del Pulgar, J. S., & Roldán, M. (2013). Science and
expelled from muscle fibers, increasing gaps between technology for new culinary techniques. Journal of Culinary Science &
muscle structures and leading to a dry, tough texture Technology, 11(1), 66–79.
(Figure 4).

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