Sous-vide cooking of meat: a Maillarized approach

In this study we showed the consequences on these parameters of cooking lamb loins by coupling oven roasting and sous-vide cooking in two possible combinations: sous-vide followed by oven roasting (SV/O) or oven roasting before sous-vide (O/SV). The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to sous-vide cooked meats to promote Maillard reactions is also discussed.
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research