according to the awareness of consumers. Therefore, modifications
on cooking methods have been introduced. One of them is sousvide
cooking. Sous-vide is a French word that means “under
vacuum” and sous-vide cooking is defined as “raw materials or raw
materials with intermediate foods that are cooked under controlled
conditions of temperature and time inside heat-stable vacuumed
pouches”. The method differs from classic cooking methods due to
lower temperature (usually under 100 C)