The efficacy of thermal activation of residual proteolytic enzymes on shear force and deformation of 72 beef supraspinatus (SS) and rectus femoris (RF) muscles was tested using multi-stage sous-vide cooking (M-SV; 1 h at 39 °C, 1 h at 49 °C, 4 h at 59 °C), single-stage sous-vide cooking (S-SV; 4 h at 59 °C), and waterbath cooking (22 min at 70 °C, to 59 °C). Two storage conditions (1 week at 2 °C; 2 weeks at −1.5 °C) followed, then meat was reheated to and tested at 55 °C. Shear force decreased by 17–21% with S-SV (P < 0.001) and appeared to affect both myofibrillar and collagen components, likely through heat activation of cathepsin B & L and 20S proteasome. A further 5–6% increase was realized with M-SV (P: SS = 0.006, RF = 0.12) affecting primarily the myofibrillar component, likely from calpain-2 activation. The degree of deformation increased with sous-vide cooking in general (P < 0.001). No meaningful effects of post-cooking storage were found (P > 0.05).

使用多阶段速溶蒸煮（M-SV;在39°C下1 h，在49°C下1 h，在59°C下4 h），单阶段苏式蒸煮（S-SV;在59°C下4 h）和水浴蒸煮（在70°C到59°C时22分钟） ）。接着是两种储存条件（在2°C下1周；在-1.5°C下2周），然后将肉重新加热到55°C并进行测试。使用S-SV时，剪切力下降了17–21％（P <0.001），并且似乎通过组织蛋白酶B＆L和20S蛋白酶体的热活化影响了肌原纤维和胶原成分。M-SV（P：SS = 0.006，RF = 0.12）进一步影响了5–6％，这主要是由于calpain-2激活而影响了肌原纤维成分。一般而言，采用露头式烹饪会增加变形程度（P <0.001）。烹饪后未发现有意义的影响（P> 0.05）。