Sous vide cooking (SV) has the advantages of improving meat quality, reducing nutrient loss, and extending shelf life. However, whether this technology can replace traditional fried steak is unclear. In this paper, the effect of conventional frying and two-stage SV on beef quality was studied by analyzing the cooking loss, shearing force, color, volatile flavor substances, and steak′s electronic nose. The results showed that the two-stage SV beef was better than traditional fried beef in cooking loss, shear force, and redness. However, classic fried steak had better brightness. Traditional fried beef had 43 characteristic flavor compounds, 28 characteristic flavor compounds of fried beef after sous vide cooking, and 37 characteristic flavor compounds of sous vide beef after frying. The electronic nose analysis showed that the two SV methods had similar beef flavors but were different from traditional fried beef. This research could provide a reference for the industrialized production of steak.
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