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Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XV, Issue 1- 2015, pag. 3  - 9 

 

 

PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE 

OF CULINARY POULTRY MEAT PRODUCTS  
 

* Anna Soletska1 , Andrew Krasota1 
1Department of Meat, Fish and Seafood Technologies, Odessa National Academy of Food Technologies,Ukraine  

anna.soletska@gmail.com 
*Corresponding author 

Received January 8th 2016, accepted  March 19th 2016 

 
Abstract: This work contains a comparative analysis of organoleptic, physico-chemical and 
microbiological parameters of food chicken meat products which were made using the vacuum 
technology and the traditional technology of the Ukrainian producers. The products are made 
accordingly to a technological scheme, which is developed on the basis of similar traditional 
technology being normalized by the standards. The evacuation of the product was carried out in 
industrial conditions, the way of heat treatment of vacuum technology was chosen in accordance with 
the thickness of the product. The results showed that culinary products made from chicken meat, 
cooked using the vacuum technology, have better appearance, taste, smell and texture, the output 
being of 93%, reducing losses by a factor of 4, increasing the shelf life to 5 days. The microbiological 
research has proven the high reliability of vacuum chicken products and the promise for this 
technology to be widely applied into industry. The application of vacuum technology opens new 
prospects of diversifying the range of natural culinary products made from poultry meat, being far 
superior as regards their nutritional value, organoleptic properties and shelf life, much more 
convenient in terms of packaging than traditional products. 
 
Keywords: technology Sous Vide, the chicken, heat treatment, culinary readiness. 
 
 
1. Introduction 
 
In the manufacture of culinary products 
from meat one of the methods most often 
used is the surface heating at moderate 
temperatures (up to 100 oC, preferably 80-
90 oC). 
The most characteristic and important 
changes, caused by damp heat in the 
moderat temperature are heat denaturation 
of soluble proteins, joining and 
hydrothermal collagen breakdown, the 
changing of extractives and vitamins, the 
death of vegetative forms of 
microorganisms. [1] 
The term “Sous Vide” literally from 

French means “under vacuum” and 

involves the placement of products in 
food-grade plastic bag, vacuum them, and 

then together with the product processing 
in a water bath at strictly controlled 
temperatures. The method provides that 
food is cooked in a sealed environment 
without oxygen at temperatures below 70 
oC for a long time to achieve culinary 
readiness. [2, 3] 
Nowadays catering is in a state of intensive 
development, using technological 
innovations. Heat treatment of raw 
materials is accompanied by significant 
changes in the organoleptic, nutritional and 
biological value, as well as technological 
losses of mass. In this regard, a priority for 
the development of food production is to 
minimize these drawbacks by improving 
technology. A promising direction of 
improvement is the handling of raw 
materials at moderate temperatures prior to 

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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of 
productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 
 
 

4 

vacuum packing in plastic shrink-wrap, 
known as Sous Vide technology, which 
allows you to get food while maintaining 
weight, nutritional value increase shelf life. 
The aim of the project was the application 
of Sous Vide technology for culinary 
products from poultry meat and its 
comparison with the traditional technology 
of similar product. 
The composition of meat is approximately 
75% water, 20% protein and 5% fat and 
other substances. The main purpose of heat 
treatment is denaturation of proteins. The 
depth of this process depends on its 
temperature and, to a lesser extent time. 
The meat proteins are divided into three 
main groups: myofibrillar (50-55%), 
sarcoplasmic (30-34%) and the connective 
tissue proteins (10-15%). The myofibrillar 
proteins (mostly myosin and actin) and the 
connective tissue proteins (mostly 
collagen) contract when heated, while the 
sarcoplasmic proteins expand when heated. 
During heating, the muscle fibers shrink 
transversely and longitudinally, the 
sarcoplasmic proteins aggregate and gel, 
and connective tissues shrink and 
solubilize. Muscle fibers begin to shrink at 
a temperature of 35-40 oC and the 
shrinkage increases almost linearly with 
increasing temperature up to 80 oC. 
Aggregation and gelation of proteins 
sarcoplasmic begins approximately at a 
temperature of 40 oC and ends at 60 oC. 
The connective tissue proteins begin to 
shrink at a temperature of about 60 oC but 
a more intensive decrease takes place at 65 
oC. 
About 80% of water in muscle tissue is 
contained in between thick myosin and 
thin actin fibers. In the temperature range 
from 40 oC to 60 oC muscle fibers shrink in 
the transverse direction, reinforcing fibers. 
At temperatures above 60-65 oC muscle 
fibers shrink longitudinally and cause 
substantial water loss increase with 
increasing temperature. [4] 

Nowadays, there is a trend of using the 
meat and poultry of younger and lean 
animals. That's why the meat is dry and 
products are tasteless. To keep natural 
product made of poultry meat succulent 
and tender, the temperature of heat 
treatment shouldn’t be exceeded over 60-
65 oC. Traditional methods of cooking 
poultry are using the temperatures 70-80 
oC depending on the type of a bird and 
parts of a carcass. The tougher is the meat, 
the higher are the temperature and the 
duration of treatment. [5] 
Until now culinary readiness of meat 
products was associated with the 
temperature of 72 oC in the center of the 
product, and the temperatures of an 
environment higher than 85-90 oC. The 
main purpose of this heat treatment is the 
denaturation of all proteins and destruction 
of vegetative microorganisms. However, it 
is now clear that the temperature range of 
70-80 oC greatly affects the number of 
technological indicators, in particular 
organoleptic properties, mass loss, and 
nutritional value. [4, 6] 
The advantages of using the Sous Vide 
technology for the production of meat 
products following: 1) the product is 
produced in a sealed environment without 
oxygen at temperatures below 70 oC, 2) the 
absence of oxygen and water increase the 
amount of nutrients and consequently 
increase the nutritional value of the 
product, 3) through a plastic barrier 
significantly reduces oxidation, retains the 
properties of the essential polyunsaturated 
fatty acid lot, reduced the loss of moisture 
and extractives, whereby the flavors are 
enhanced, so less spices and salt, 4) the 
technology of Sous Vide allows us to get 
useful natural product with completely 
new flavor-aromatic properties and a new 
structure in a convenient package for long 
term storage. [7, 8] 
 
 
 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of 
productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 
 
 

5 

2. Matherials and methods 
 
The experimental part of the work was 
conducted in the scientific laboratories of 
the Department of Technology of Meat, 
Fish and Seafood and Department of 
Biochemistry, Microbiology and 
Physiology of nutrition ONAFT. As the 

object of research was selected chicken, 
culinary product according to the 
traditional technology – cooked chicken, 
evacuation of the product was performed 
in an industrial environment. In table 1 
provides a list of methods for 
determination used in the experimental 
studies. [9] 

Table 1  
Methods of research in the experimental part of scientific work 

 
The name of the indicator Control methods 

Mass fraction of moisture, % According to Govermment standart 9793 
Mass fraction of sodium chloride, % According to Govermment standart ISO 

1841-1:2004 
Yield, % According to [9] 
Loss, % According to [9] 
The amount of mesophile and optional-anaerobic microorganisms, 
colony-generating iteames in 1 g. of the product 

According to Govermment standart 
10444.15 

 
3. Results and discussion 
 
To achieve the goal of scientific work it 
was necessary to solve several problems:  
1) to justify the production of culinary 
products from poultry meat using the Sous 
Vide technology;  
2) to make samples of culinary products 
from poultry meat using the Sous Vide 
technology and traditional techniques;  
3) conduct comparative analysis of 
organoleptic, physicochemical and 
microbiological properties of the samples 
manufactured by two technologies. As the 
object of research was selected chicken, 
culinary product according to the 
traditional technology – cooked chicken. 
[9] 
In Fig. 1 shows a flow diagram for the 
manufacture of chicken fillet with both 
technologies.  
In case of manufacturing the product using 
Sous Vide technology, after meat was 
added into salt and species, it was carried 
out for the evacuation in food heat-
resistant plastic bag and after storage for 
ripering treatment it was being handled in 
a water bath at a temperature of 63-65 oC 
for 60 minutes.  

It should be noted that the modes of 
thermal processing was determined in 
accordance with the thickness of the 
product [6]. The main purpose was to bring 
the product to the culinary readiness at 
extremely low temperature for a time that 
would ensure full denaturation of the 
protein with the least damage to the 
nutritional value microbiological stability. 
Meanwhile, when traditional technology 
was used, the product was being boiled in 
water at a temperature 95-98 oC during 30 
minutes until it became culinary ready. 
In Fig. 2 shows the context of the product 
manufactured by both technologies that 
indicate significant differences of 
organoleptic characteristics.  
Diffenerces between Sous Vide and 
traditional technology are clearly seen in 
Fig. 3. Radar chart shows organoleptic 
evaluation of samples, manufactured 
according to the traditional technology and 
the technology of Sous Vide. The sample, 
which was made using the Sous Vide 
technology, had more impressive taste and 
smell, firm and juicy texture, colour and 
appearance of cut resembled ham product. 
Physico-chemical parameters determined 
the content of moisture, salt and yield and 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of 
productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 
 
 

6 

loss after heat treatment. The results of the 
comparative characteristics of the 
indicators are given in table 2, indicate that 
plastic bag, and low temperature heat 
treatment prevent loss of water and salt 

product, which confirms the results of the 
organoleptic studies, and explains the 
increase in the yield by 19% and the 
reduction of losses in 4 times sample, 
made using the Sous Vide technology. 

 
 

   1. Acceptance of 
chilled raw material  

t=1 оС 

   

   ↓    
   2. The formation of 

fillets of chicken 
   

   ↓    
   3. Add: 

salt – 2%,  
spices – 0.5% 

   

 ↓    ↓  
 4. Bringing to the 

condition τ=12 hours, 
t=2…4 оС 

   4. Determination of 
thickness of raw 

materials and vacuum 

 

 ↓    ↓  
 5. Cooking in water at 

t=95…98 оС, τ=30 min 
   5. Bringing to the 

condition τ=12 hours, 
t=2…4 оС 

 

 ↓    ↓  
 6. Cooling at t=4 оС 

to t=8 оС 
   6. Water bath at 

t=63…65 оС, τ=60 min 
 

 ↓    ↓  
 7. Storage not above 8 oC 

for not more τ=24 hours 
   7. Cooling at 

t=4 оС to t=8 оС 
 

     ↓  
     8. Storage of not more 

than 8 оС τ=6 days 
 

 
 

Fig. 1 – The technological scheme of production of chicken in the following technologies: 
─ ─ ─  ─ traditional; ─ ─ ─  ─ Sous Vide 

 

 
а                                                                            b 

 
Fig. 2 – View the cut chicken fillets are made: a – according to the traditional technology,  

b – using the Sous Vide technology 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of 
productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 
 
 

7 

An important step in the research was to 
prove that the selected modes of heat 
treatment of the pattern manufactured by 
using the Sous Vide technology, provide 
adequate microbiological safety and 
duration of storage of finished products. In 
table 3 shows the results of 
microbiological research of samples 
manufactured by two technologies, which 
were stored at a temperature of 2-4 oC 
during 6 days. Samples for analyses were 
taken immediately after manufacture, 
through the day and on the sixth day of 
storage. For comparison, similar analyses 
were conducted for raw meat. Qualitative 
reaction for anaerobic microorganisms on 

the environment Kitt-Tarocci on the first 
day of research gave negative results, as in 
raw meat and in the samples that were 
made according to the traditional 
technology and the Sous Vide technology. 
Research the amount of mesophile and 
optional-anaerobic microorganisms, 
colony-generating iteames in 1 g. of the 
product indicates that the microbiological 
safety of Sous Vide technology satisfies 
the standard requirements for finished 
products manufactured in Ukraine and 
extends the shelf life to five days 
compared to products produced by 
traditional technology. 

 

 
Fig. 3 – The radar chart of organoleptic evaluation on a 5-point scale specimens, manufactured according 

to the traditional technology and the technology of Sous Vide 
 

The content of moisture and salt, the yield 
and the product loss after temperature 
treatment were determined by phisyco-
chemical parametres. The results of the 
comparative characteristics of the 
indicators are given in table 2, indicate that 
plastic bag and low temperature heat 

treatment prevent loss of water and salt 
product, which confirms the results of the 
organoleptic studies, and explains the 
increase in the yield by 19% and the 
reduction of losses in 4 times sample, 
made using the Sous Vide technology. 
 

 
 

0

1

2

3

4

5
appearance

the color and
appearance of meat

on the cut

the smelltaste

consistency

traditional technology

technology Sous Vide



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of 
productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 
 
 

8 

Table 2  
Comparative characteristics of physico-chemical properties of the samples made according to the 

traditional technology and the technology of Sous Vide 
 

 
The name of the index 

The sample made according to 
the technology 

The value of the index 
according to Govermment 

standart 4531:2006 
traditional Sous Vide 

Mass fraction of moisture, % 66.3 74.9 not normalized 

Mass fraction of sodium chloride, % 0.6 0.8 1.2 

Yield % 74.2 93.4 not normalized 

Loss, % 25.7 6.5 not normalized 
 

 
Table 3  

Microbiological properties of the samples, which were stored at t=2-4 oC 
 

The amount of mesophile and optional-anaerobic microorganisms, colony-generating iteames  
in 1 g. of the product 

Raw meat The sample made according to the technology  
Standart traditional Sous Vide 

Storage period, days 
0 1 6 0 1 6 0 1 6 
 

210*103 
 

240*103 
 

─ 
 

Not  
allowed 

 
0.66* 
103 

 
1.2*103 

 
Not  

allowed 

 
0.61* 
103 

 
0.37* 
103 

 
< 1*103 

 
4. Conclusion 
 
Sensory characteristics of chicken which 
was made by the technology Sous Vide 
greatly surpassed them in comparison with 
the sample which was made by traditional 
technology. Namely, the meat was juicier, 
tender, and solid on the cut, taste was 
expressed more brightly. The output of 
chicken fillet which was made by Sous 
Vide technology increased by 19% in 
comparison with the sample which was 
manufactured by the conventional 
technology, also the product loss decreased 
in 4 times. Microbiological studies have 
proved microbiological trustworthiness 
chicken, made by a technologist Sous Vide 
on the 6th day of storage compared to the 
sample made according to traditional 
technology, the shelf life which is 
according to Govermment standart 
4531:2006 ‒ not more than 1 day. 

 
 
So, the technology of Sous Vide allows 
you to get natural (no additives or 
preservatives) culinary products from 
poultry meat of high nutritional value, with 
improved organoleptic properties safe for 
the consumer during storage for 6 days. 
This technology is promising for domestic 
manufacturers of meat products, because 
gives you the opportunity to expand the 
range, to provide high yield and extend the 
shelf life of the finished product. 
 
5. References 
 
[1]. SHALIMOVA O. A., GORKOVA I. V., 
Innovative technologies in the production of quality 
and safe food products from meat, OrelGAU, 549, 
(2007). 
[2]. KOWALYK C., Sous Vide cooking method. 
Patent US №0034361 A1 (2012).  
[3]. BALDVIN D. E., Sous Vide for the Home 
Cook, Paradox Press, 271, (2010). 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of 
productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 
 
 

9 

[4]. TORNBERG E. Effect of heat on meat 
proteins − implications on structure and quality of 

meat products. Meat Science, №70, 493–508 
(2005). 
[5]. SOLETSKA A. D., Optimization of heart 
treatment modes for boiled sausages, Fod science 
and technology, №3(28), 73–76, (2014).  
[6]. GHAZALA S. Sous Vide and Cook-chill 
Processing for the Food Industry. An Aspen 
Publication, 358, (1998). 
[7]. CHURCH I. J., PARSONS A. L. The 
sensory quality of chicken and potato products 

prepared using cook-chill and sous vide methods. 
International Journal of Food Science and 
Technology, №35, 155–162, (2000). 
[8]. GARCIA-LINARES M. C., GONZALEZ-
FANDOS E., Garc´ıa-Fern´andez, M. C., Garc´ıa-
Arias, M. T. Microbiological and nutritional quality 
of sous vide or traditionally processed fish: 
Influence of fat content. Journal of Food Quality, 
№27, 371–387, (2004). 
[9]. ANTIPOVA L. V. Research methods of 
meat and meat products. Moscow: Kolos, 376, 
(2001). 

  


	1. Introduction
	4. Conclusion