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. 2023 May 1;43(3):491–501. doi: 10.5851/kosfa.2023.e11

Table 1. Two-stage sous-vide with and without addition of phosphate.

Treatment (°C)1) Temperature 1 (°C) Temperature 2 (°C) Time 1 (h) Time 2 (h) STPP concentration (%)
45+60 45 60 1.5 1.5 0.0
0.2
0.4
45 60 3.0 3.0 0.0
0.2
0.4
45+70 45 70 1.5 1.5 0.0
0.2
0.4
45 70 3.0 3.0 0.0
0.2
0.4
1)

Beef was first cooked at 45°C for 1.5 h or 3.0 h and then at 60°C or 70°C for 1.5 h or 3.0 h.

STPP, sodium tripolyphosphate.