45° Congress ANMDO: Markas presents the consumer science analysis of the sous-vide food

07.06.2019 - Italy

During the 45th Congress ANMDO our Quality Director Dr. Andrea Tezzele presented the results of a scientific study named "Traditional cooking processes, cook&chill e sous-vide in comparison through consumer science techniques". Special partner of this study was Professor Sebastiano Poretta, Head of the Consumer Science Department at SSICA (Experimental Station for the Food Preservation Industry), one of the most cutting-edge study and development centers in both Italy and Europe. 
 
"The outcome of the study has exceeded our expectations - said Dr. Tezzele -, the analysis showed several statistically significant differences between the sous-vide cooking process and the other techniques. The meat turned out to be tenderer, juicier and with a better taste compared to the meat prepared using other cooking techniques. The crispness and the  fresh taste of sous-vide vegetables confirm how this new cooking process can enhance the organoleptic properties of the food, to the benefit of the taste".  
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