How long does breakdown of collagen etc. take for sirloin cooked sous vide?
I want to cook a sirloin steak cut (2cm thick?) sous vide. Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at 55 C.
How long would it need to break down collagen? Will it ever break down? The reason I am asking is that I see higher temperatures referred when collagen breakdown is discussed.
Best Answer
Sirloin steak doesn't have a huge amount of collegen, which is why it's traditionally cooked over high heat for as short a period of time as possible. If I were you I'd be more worried about the meat become unpleasantly mushy if left in the bath for too long. I would just use the Douglas Baldwin tables for bringing the meat up to the required temperature:
Heating Time from 41°F (5°C) to 1°F (0.5°C) Less Than the Water Bath’s Temperature
Thickness Slab-like Cylinder-like Sphere-like
15 mm 35 min 18 min 13 min
20 mm 50 min 30 min 20 min
25 mm 1¼ hr 40 min 25 min
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Does sous vide break down collagen?
Turning Tough Cuts Tender: Collagen proteins unwind into moisture-holding gelatin at temperatures as low as 122\xb0F/50\xb0C. Sous vide cooking allows us to hold tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time and get the same tenderizing effect as braising.What temperature does collagen break down sous vide?
There's also one other factor to consider when talking about sous vide cooking, and that's collagen, the connective tissues that hold the muscle fibers in meat in place. As collagen is heated to temperatures above 130\xb0F it also begins to contract and denature, becoming a gelatinous substance.How long does it take to break down collagen?
Collagen starts to dissolve at 160 degrees and is fully dissolved at 180 degrees, with fall-off-the-bone tenderness. At this point, the meat is dryer, from losing a lot of moisture, but is as tender as meat can get. We considered meat cooked to \u201cmedium\u201d at 160 degrees and \u201cwell done\u201d at 180 degrees Fahrenheit.What internal temperature does collagen break down?
160\xb0F/70\xb0C -- Connective tissue collagen begins to dissolve to gelatin. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F. Well Done Slow Cooked Meats: Falling apart tenderness collagen turns to gelatin at 160/70.Sous Vide Steak TIME EXPERIMENT - How long should you cook your STEAK?
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