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Two vacuum\u2010packaged thermal treatments were applied: T1 (65\u00b0C for 150\u00a0min) and T2 (65\u00b0C\/75\u00b0C for 200\u00a0min), along with respective non\u2010vacuum controls (C1 and C2). Initially, the thermal process was validated through the determination of the coldest point and the calculation of accumulated lethality (\n                      <jats:italic>F<\/jats:italic>\n                      <jats:sub>cal<\/jats:sub>\n                      ), which exceeded the minimum required value (17.7\u00a0min), ensuring microbiological safety. Samples were evaluated for physicochemical composition, texture profile, and stability during 45 days of refrigerated storage (\u2264 3\u00b0C). Treatment T1 demonstrated superior moisture retention (70.84%), reduced syneresis, and a softer texture (hardness: 20.76 N\/cm\n                      <jats:sup>2<\/jats:sup>\n                      ; chewiness: 11.30 N\u00b7mm), whereas T2 was characterized by distinct instrumental color parameters and a more homogeneous texture profile. All treatments exhibited low water activity (aw; 0.9825\u20130.9855), stable pH, and peroxide index below 0.5\u00a0mEq O\n                      <jats:sub>2<\/jats:sub>\n                      \/kg. Microbiological analyses confirmed the absence of\n                      <jats:italic>Salmonella<\/jats:italic>\n                      spp. and undetectable levels of\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      ,\n                      <jats:italic>Clostridium perfringens<\/jats:italic>\n                      ,\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      , and\n                      <jats:italic>Listeria monocytogenes<\/jats:italic>\n                      throughout 45 days of storage, in accordance with legal limits. Multivariate analysis revealed significant correlations between texture and composition, highlighting the positive influence of vacuum packaging and thermal regime on final product quality. It is concluded that water immersion sous\u2010vide is an effective technique for producing marinated chicken meat with enhanced technological quality, extended stability, and microbiological safety, representing a promising alternative for the ready\u2010to\u2010eat food industry.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The industrial\u2010scale sous\u2010vide cooking enhances the technological quality of marinated chicken, resulting in a uniform texture and extended shelf life while ensuring microbiological safety. Compared to traditional cooking methods, this approach minimizes moisture loss and color deterioration, increases product consistency, and reduces the need for additives, resulting in cleaner labels.<\/jats:p>\n                    <jats:p>In addition, sous\u2010vide offers relevant economic and energetic advantages for industry: precise temperature control can lower energy consumption, higher moisture retention improves yield, and extended stability reduces product waste and enhances distribution efficiency. These factors make sous\u2010vide a competitive and cost\u2010effective alternative for ready\u2010to\u2010eat poultry products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70912","type":"journal-article","created":{"date-parts":[[2026,2,23]],"date-time":"2026-02-23T07:31:04Z","timestamp":1771831864000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Sous\u2010Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale"],"prefix":"10.1111","volume":"91","author":[{"given":"Karem","family":"Muraro","sequence":"first","affiliation":[{"name":"Department of Food Engineering URI Erechim  Erechim Rio Grande do Sul Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rog\u00e9rio Luis","family":"Cansian","sequence":"additional","affiliation":[{"name":"Department of Food Engineering URI Erechim  Erechim Rio Grande do Sul Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8652-8399","authenticated-orcid":false,"given":"Geciane Toniazzo","family":"Backes","sequence":"additional","affiliation":[{"name":"Department of Food Engineering URI Erechim  Erechim Rio Grande do Sul Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eunice","family":"Valduga","sequence":"additional","affiliation":[{"name":"Department of Food Engineering URI Erechim  Erechim Rio Grande do Sul Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,22]]},"reference":[{"key":"e_1_2_9_2_1","unstructured":"AFNOR\u20103M\u201001\/09\u201004\/03\u2010A\/B .2003. \u201cAFNOR Certification. 3 M Petrifilm Staph Express (STX)\u2014Certificat NF Validation N\u00b0 3 M 01\/09\u201104\/03 A\/B.\u201d."},{"key":"e_1_2_9_3_1","unstructured":"AFNOR\u20103M\u201001\/16\u201111\/16.2016. \u201cAFNOR Certification. 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