###### Abstract  
This study aimed to investigate the impact of various low-temperature heat treatments, namely sous vide (SV), dynamic temperature roasting (\(\Delta\)T), and slow roasting (R), on the quality of bovine _semicindinosus_ (ST) muscle. The effects on textural and color properties, myoglobin denaturation cooking loss, and consumer acceptance were examined. The samples treated with the SV cooking methods at 55 \({}^{\circ}\)C (SV55) and 65 \({}^{\circ}\)C (SV65) showed the lowest WBSF values (\(p\leq 0.05\)). Sous vide at lower temperatures (SV55 and SV65) preserved the highest levels of redness \(a^{*}\) (\(p\leq 0.05\)) and exhibited the smallest color differences \(\Delta E\) (\(p\leq 0.05\)) between the perimeter and center cross-sections. Dynamic temperature roasting with a constant temperature difference between the product core and the oven interior of 40 \({}^{\circ}\)C (\(\Delta\)T40) and 20 \({}^{\circ}\)C (\(\Delta\)T20) and roasting at 75 \({}^{\circ}\)C (R75) led to lower color differences in the cross-sections compared to the SV methods (\(p\leq 0.05\)). Among all methods, slow cooking, particularly sows vide, resulted in the highest product quality, with higher consumer acceptance scores for juiciness, tenderness, and color. However, it was comparable to \(\Delta\)T20 samples in terms of WBSF, tenderness, color acceptance, and overall quality. These results suggest that \(\Delta\)T20 roasting can serve as an alternative to the SV method, achieving a similar quality of ST muscle product in a significantly shorter time. sous vide; \(\Delta\)T roasting; beef; color; myoglobin denaturation; texture +
Footnote †: journal: Applied sciences  
0000-0001-5000-0000]M. [PERSON]
enhances process efficiency by minimizing cooking loss while simultaneously maintaining a higher nutritional value and sensory characteristics of the meat [7]. A common approach to cooking a beef roast is dry roasting at a consistent temperature, especially for cuts with low connective tissue content [8]. Classic meat cooking methods often involve exposing meat to high temperatures for short durations, leading to significant moisture loss, protein denaturation, and collagen shrinkage, which result in tougher meat textures. In contrast, LTLT cooking aims to minimize these adverse effects by maintaining lower temperatures that prevent rapid moisture loss and excessive protein denaturation [6; 9]. SV contributes to maintaining the cellular structure by limiting protein interactions and gelation, which enhances the meat's water-holding capacity [10]. This is due to the dissolution of collagen and the formation of gelatin under saturated steam conditions [11; 12]. Additionally, sous vide heat treatment lowers the generation of heterocyclic aromatic amines (HAAs) in meat products compared to pan frying [13], grilling, and roasting [14]. It also helps inhibit lipid oxidation due to the absence of oxygen in vacuum packaging and the use of low temperatures in the SV process. In contrast to traditional high-temperature methods such as roasting, grilling, microwaving, and frying, where meat is exposed to oxygen and higher temperatures, lipid oxidation is accelerated [15]. Cooking temperature and duration significantly influence the physical properties of meat and its eating quality and safety. The primary factors determining meat toughness are myofibrillar proteins and connective tissue proteins, such as collagen and elastin [16; 17; 18]. Meat tenderness and color are the main criteria for quality assessment [19]. The formation of meat product tenderness during heating is linked to transformations in muscle tissue. This includes the denaturation of intramuscular connective tissue and myofibrillar protein components [20; 21]. Additionally, color changes occur depending on the form of myoglobin and its degree of denaturation [22]. During cooking, three forms of myoglobin interconvert and are degraded through oxygenation, oxidation, and reduction reactions, ultimately influencing the appearance of meat color [16].