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A b s t r a c t: The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and aff ordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous videdoi:10.18485/meattech.2018.59.1.5 fatcat:gov5b7iiujcpphfwrgeucfqg5m