Social and physiological factors affecting food intake in elderly subjects: an experimental comparative study

Two sous vide dishes, bolognaise meat sauce and chicken tikka masala which were processed at 70°C for 900 min and 90°C for 45 min, respectively, were stored at 1.5°C and assessed at regular intervals up to 40 days storage. Trained quantitative descriptive analysis panels and laboratory consumer panels indicated that the products largely retained their level of sensory quality and acceptance throughout the 40 days. The sous vide process can, therefore, produce perceived "fresh", convenient, high quality refrigerated foods of extended durability.