Extending the heating time and increasing the heating temperature appeared to negatively affect the juiciness and cooking loss of the meat. Becker and Christensen tested this hypothesis based on the results of sensory evaluation of pork and beef, and concluded that when the heating temperature or heating time is reduced, the meat is juicier and the cooking loss is lower. Juiciness and tenderness are the most important sensory indicators in cooked meat products, which should be used as important evaluation criteria when optimizing the low-temperature cooking process. Becker found that even though the shear force did not correspond to the lowest value, better juiciness and softness also resulted in the highest sensory evaluation scores for the samples. This also provides a rationale for the hypothesis that the juiciness indicator is more important. Many factors affect cooking loss, factors such as sample sizes, heating time, type of raw meat, and storage time, which will change the cooking loss of cooked meat products to varying degrees. Great cooking losses usually occur in the first half of the heating process. Beilken and others found that the cooking loss of the longissimus muscle and semitendinosus of beef cooked at a low temperature of 60°C mainly occurred in the first three hours of heating. When the heating temperature was adjusted to 50 to 60°C, there was a continuous cooking loss for the first eight hours. Christensen and Becker found that when the longissimus and semitendinosus of pork were heated at 45 to 60°C, the rate of water loss gradually decreased with time. However, the lamb shank did not change significantly when heated at 60°C for a long time.
 
Meat products cooked by sous-vide cookers have long been recognized as meat with good consistency and a more popular appearance. Its popularity in the restaurant field is great due to its optimization of important sensory indicators. Color is often an important indicator of the doneness of a meat product, with well-cooked meat looking pale, low-moisture, and gray-brown, while undercooked meat is pink and moisturizing. Christensen and others observed that as beef cooking time was prolonged (6 to 30 hours), the appearance became more cooked. The internal color change of meat cooked at low temperatures also follows a certain law. Taking pork and mutton as an example, in the temperature ranges of 50 to 60℃, the redness value decreases with the increase in temperature. When the core temperature reaches the upper limit or exceeds the value, it remains relatively constant. The yellowness and lightness values ​​of the pork were slightly higher when heated for a longer time, but it is not enough to demonstrate that the appearance of the meat was sufficiently cooked. Most of the volatile aromatic compounds are produced under heating conditions above 70°C, and it can be reasonably inferred that no rich volatile flavor compounds will be produced at heating temperatures between 50 and 60°C. The meat flavor after low-temperature cooking is a combination of fatty acid degradation products and non-volatile flavor compounds.
 
Roldan applied headspace solid-phase microextraction gas chromatography-mass spectrometry, and found that swine masseter muscle and lamb longissimus muscle were heated gradually at temperatures between 60 to 80℃. The volatile amino acids produced by the degradation of amino acids levels of compounds increased and volatiles resulting from lipid oxidation, especially linear aldehydes decreased. Heating catalyzes a complex series of reactions that result in the characteristic flavor of cooked meat products, and the reduction of carbonyl compounds from lipid oxidation may indicate its further reactions with other compounds produce more desirable volatiles. For example, 3-methylbutyraldehyde is associated with the formation of nutty flavors in dry-cured ham, which can be detected in low-temperature cooked lamb and pork after heating at a temperature of 60°C for 24 hours. Longer heating time also increased amino acids and other thiamine products, such as carbon disulfide, dimethyldisulfide, 2-methylthiophene, 2-pentylthiophene, and benzothiazole, which have lower odor thresholds and are associated with cooked meats and is related to flavors of barbecue, boiling and meat. For low-temperature cooking, increasing the heating time can affect the smell of the meat more than increasing the heating temperature. However, compared with high-temperature meat products, meat products cooked by a cooker at low temperatures have worse ideal flavor due to the lack of Maillard reaction products. During production, the surface of low-temperature products is usually heated at high temperatures for a short time to obtain attractive color and flavor.