The science behind the curing process and the sous-vide cooking technique has advanced significantly in recent years. Variables such as temperature, time, and microbial growth, among others, have a substantial impact on the preparation and acceptance of culinary creations. This study focused on evaluating the dry aging method and the sous-vide cooking technique applied to various cuts of bone-in beef (Rack, Tomahawk, New York, and Rib Eye) subjected to different aging periods (28, 32, 42, and 45 days) under controlled temperature and storage conditions. The resulting samples underwent microbiological analysis after the curing method and the sous-vide cooking process, and they were also used in different culinary preparations to measure their degree of acceptability.

The health benefits of extra virgin olive oil (EVOO) are related with its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was evaluate antioxidant compounds (pigments, CoQ10 and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amount of coenzyme Q10 was observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values. Antioxidant potential in bioaccessible fractions was mainly related with content of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils were clearly classified by cultivars, harvest and crop stage, according with chemical composition and antioxidant activity analyzed in the present study