Current status and future trends of sous vide processing in meat industry; A review

Sous vide processing is considered a very promising thermal processing method in heat-stable vacuumed packages under controlled temperatures for specific time durations. Precise temperature and time control in this method preserves the technological, microbial, sensory, and nutritional properties of meat and meat products while having the potential to reduce the costs of materials, labour, and storage. In this review, the importance of sous vide processing of meat and meat products compared to conventional thermal processing methods, the advantages and disadvantages of sous vide processing, current applications and future trends of sous vide processing are discussed. Sous-vide processing technology is a proven potential replacement for conventional thermal processing methods considering its beneficial effects on meat product quality. It preserves the sensory quality, prevents lipid oxidation, improves the shelf life, prevents cooking losses, and increases the sous vide yield by minimizing the material, labour, and storage costs. To fully respond to consumer demands, sous vide processing can be combined with existing food trends, such as organic, healthy, and clean labels to boost the development of the food market. Combination of sous vide processing with non-thermal processes such as ultrasound, gamma irradiation, Hydrostatic pressure processing (HPP), and electron beams can enhance the safety and quality of meat and meat products rather than applying sous vide processing alone. • Sous vide processing preserves the meat quality attributes while enhancing their shelf life. • It has a potential to reduce the material, labour, and storage costs of thermal processing. • It is a potential replacement for conventional thermal processing methods. • Sous vide processing can be combined with existing food trends to develop meat market.