Table 1.

Cooking methods

	Traditional cooking	Sous‐vide treatment
Cooking temperature	Product brought to the boil	65°C Test1–74°C Test2
Cooking time	1 hr	10 hr Test1 4 hr Test 2
Size	1 kg of products in 4 kg in water, and after cooking, in boxes of 2 kg and of 250 g	Boxes of 2 kg Boxes of 250 g