Novel Two-Step Sous-Vide Technique: An Innovative Strategy to Preserve Chicken Breast Quality and Freshness

Endrit Hasani; Masagus Haidir Tamimi; István Dalmadi; György Kenesei

doi:10.18485/meattech.2026.67.1.3

Endrit Hasani Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Livestock Products and Food Preservation Technology, Ménesi út 43–45, 1118 Budapest, Hungary https://orcid.org/0000-0003-3235-2361
Masagus Haidir Tamimi Universitas Diponegoro, Faculty of Animal and Agricultural Sciences, Department of Food Technology;Food Research for Safety, Security, and Sustainability (FORC3S) https://orcid.org/0009-0004-9985-466X
István Dalmadi Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Livestock Products and Food Preservation Technology https://orcid.org/0009-0009-3540-8704
György Kenesei Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Livestock Products and Food Preservation Technology https://orcid.org/0009-0001-5779-939X

DOI: https://doi.org/10.18485/meattech.2026.67.1.3

Keywords: Chicken breast, Double-step sous-vide, Shelf life, Food waste reduction, Sustainable poultry processing

Abstract

This study investigated the effects of single-step versus double-step sous-vide treatments on chicken breast quality under varying storage durations (0, 7, 14, and 21 days) and temperatures (4 °C and 10 °C). Chicken pectoralis major muscles were vacuum-sealed and cooked either at 60 °C for 120 min (single-step) or us- ing a two-phase profile (50 °C followed by 60 °C) with equal total cooking times. Quality parameters including moisture content, cooking loss, colour (CIELAB), li- pid oxidation (thiobarbituric acid reactive substances; TBARS), and odour accept- ability were evaluated. The double-step method yielded significantly higher mois- ture retention and lower cooking loss than the single-step method, likely due to less muscle fibre shrinkage and improved protein solubility. Storage at 4 °C maintained superior colour stability, lower lipid oxidation, and better odour scores compared to 10 °C. By Day 21 at 10 °C, TBARS values exceeded the sensory threshold, result- ing in off-odours and reduced acceptability. From a sustainability perspective, the double-step sous-vide approach can contribute to reduced food waste by extending shelf life and maintaining product quality over longer distribution periods. This sous-vide controlled heating profile may also improve energy efficiency compared to prolonged single-step high-temperature cooking. Aligning advanced cooking methods with optimal storage conditions thus supports more sustainable poultry production.