LAUSR

Abstract Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork loin (m. longissimus thoracis et lumborum) after SVC (55 °C/2 h, 55 °C/3 h, 60 °C/2 h, 60 °C/3 h, 60 °C/6 h, 60 °C/12 h, 70 °C/2 h, 70 °C/3 h, 70 °C/4 h) in comparison with the conventional method of broiling. Samples of both the cooked meat and the meat juice released during cooking were collected for determination of element concentrations (Na, K, Ca, Mg, Fe, Zn, Cu). The lowest cooking losses were noted for SVC at 55 °C, which differed from all the other types of SVC as well as from broiling (P