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Research Advances in the Influence of Sous-vide Technology on the Quality of Livestock and Poultry Meat
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Wei LIU1, Wenguang XU1, *, Xianglei GONG1, Xinlei TANG1, Qiuyu WANG1, Yingying LIU1, Zhao ZHAO2, 3, 4, Xiaoyan ZHOU5, *
Science and Technology of Food Industry | 2026, 47(15) : 516 - 524
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Science and Technology of Food Industry | 2026, 47(15): 516-524
• Reviews •
Research Advances in the Influence of Sous-vide Technology on the Quality of Livestock and Poultry Meat
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Wei LIU1, Wenguang XU1, *, Xianglei GONG1, Xinlei TANG1, Qiuyu WANG1, Yingying LIU1, Zhao ZHAO2, 3, 4, Xiaoyan ZHOU5, *
Affiliations
  • 1Jiangsu College of Tourism, Yangzhou 225000, China
  • 2College of Tourism Cuisine, Yangzhou University, Yangzhou 225127, China
  • 3Jiangsu Huaiyang Vegetable Industrialization Engineering Research Center, Yangzhou 225000, China
  • 4Key Laboratory of Chinese Intangible Cultural Heritage Heritage, Ministry of Culture and Tourism, Yangzhou 225127, China
  • 5Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, China
Published: 2026-08-01 doi: 10.13386/j.issn1002-0306.2025080087
Outline
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Sous-vide is a culinary technique involving prolonged thermal processing of vacuum-sealed ingredients under precisely controlled low temperatures. Compared with conventional thermal methods, this approach significantly improves meat texture and tenderness by promoting collagen gelatinization while precisely regulating myofibrillar protein denaturation and water migration, thereby effectively reducing cooking loss and increasing product yield. Meanwhile, the vacuum environment inhibits excessive lipid oxidation and facilitates the controllable degradation of flavor precursors as well as maillard reaction under mild heating conditions. This enriches the composition and content of volatile flavor substances, thereby improving the overall flavor quality. This review synthesizes recent domestic and international research advancements regarding the effects of Sous-vide technology on key quality attributes (including texture, color, tenderness, and flavor profiles) of livestock and poultry meat products. The synthesis aims to provide theoretical foundations for further technological refinement and industrial applications, ultimately contributing to novel pathways for developing premium meat products.

Sous-vide  /  meat  /  vacuum  /  quality  /  flavor
刘薇, 许文广, 贡湘磊, 汤鑫磊, 王秋玉, 刘莹莹, 赵赵, 周晓燕. 低温慢煮技术对畜禽肉制品品质影响的研究进展. 食品工业科技, 2026 , 47 (15) : 516 -524 . DOI: 10.13386/j.issn1002-0306.2025080087
Wei LIU, Wenguang XU, Xianglei GONG, Xinlei TANG, Qiuyu WANG, Yingying LIU, Zhao ZHAO, Xiaoyan ZHOU. Research Advances in the Influence of Sous-vide Technology on the Quality of Livestock and Poultry Meat[J]. Science and Technology of Food Industry, 2026 , 47 (15) : 516 -524 . DOI: 10.13386/j.issn1002-0306.2025080087
Appendix
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Year 2026 volume 47 Issue 15
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Article Info
doi: 10.13386/j.issn1002-0306.2025080087
  • Receive Date：2025-08-11
  • Online Date：2026-10-24
  • Published：2026-08-01
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History
  • Received：2025-08-11
Affiliations
    1Jiangsu College of Tourism, Yangzhou 225000, China
    2College of Tourism Cuisine, Yangzhou University, Yangzhou 225127, China
    3Jiangsu Huaiyang Vegetable Industrialization Engineering Research Center, Yangzhou 225000, China
    4Key Laboratory of Chinese Intangible Cultural Heritage Heritage, Ministry of Culture and Tourism, Yangzhou 225127, China
    5Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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