Superheated steam shifts the quality window before braising

Superheated steam may be a technically relevant alternative to conventional blanching in braised meat products, but it should not be mistaken for a universal solution. A study published in the Journal of Food Science compared both pretreatments for pork intended for prolonged braising.

The researchers applied superheated steam at about 180 °C for 50 seconds and compared it with two minutes of blanching in boiling water. After 90 minutes of cooking, steam-treated samples recorded lower cooking loss: 16.79% compared with 20.21% in the blanched group. They also showed better moisture retention and more favourable colour and texture values under the tested conditions.

Initial markers of lipid and protein oxidation were also lower: peroxide value, thiobarbituric-acid-reactive substances and protein carbonyls. During storage, deterioration progressed more slowly in steam-treated samples. Sensory assessment was the most sensitive shelf-life indicator and remained above the acceptability threshold for longer than in the control.