Grilling is a commonly accepted cooking method used in meat quality research due to its short cooking time and affordability. However, grilling presents a number of challenges to ensure accurate and precise end-point temperatures, even when executed well. When monitoring internal temperature, the end-point temperature is dependent on correct thermometer placement. Even then, differences in temperature may be observed within a chop depending on probe location, or between chops depending on the presence of the grill’s hot and cold spots. It is also imperative to pay close attention during grilling to avoid meat overcooking.
Sous vide is a cooking method where cuts are submerged completely underwater, allowing them to be cooked evenly. Because the end-point temperature of cuts cannot rise above the set water temperature, samples prepared using sous vide cannot be overcooked. This also allows for the convenience of not having to monitor cuts closely during the cooking process. All of this likely results in reduced external variability and greater accuracy in analyses.