@article{2017,title={TEXTURAL ANALYSIS OF SOUS VIDE COOKED FILLET STEAK},abstractNode={Sous vide technique is a method of baking products in vacuum under vacuum for a long time at low temperature. In the scope of the 'sous vide' technique, which is a new cooking technique that the molecular gastronomy gives to the world of gastronomy, the meat is cooked by using the fillet steak and the meat texture is cooked for 2 - 4 - 6 hours at 63 ° - 65 ° - 71 ° of the tissue images using scanning electron misroscopy (SEM) that is the basis of this study. It is expected that these experiments, which will take place in the laboratory environment, will reveal scientific evidence and shed light on the work to be done from now on. The results of the analysis of tissue samples at different temperature grades are presented using SEM, which produces three-dimensional images. The changes in the products cooked at the reference temperature and time are examined and evaluated with these images. Experimental studies about the sous vide method in Turkey have proven to be inadequate and the importance of this study is that the number of experimental studies related to this technique, which is widely used all over the world, is low and inadequate. This study was carried out in Gazi University Molecular Gastronomy kitchen.},author={Esna METE-- Mustafa AKSOY},year={2017},journal={The Journal of Social Sciences}}