METHODOLOGY: The review encompasses historical climate data comprising mean daily temperature, precipitation, mean sea level and occurrences of extreme weather events. Future climate projections have also been reviewed in addition to scholarly papers and news articles related to impacts, contributors, mitigation and adaptations in relation to climate change.
FINDINGS: The review shows that annual mean temperature, occurrences of extreme weather events and mean sea level are rising while rainfall shows variability. Future projections point to continuous rise of temperature and mean sea level till the end of the 21st century, highly variable rainfall and increased frequency of extreme weather events. Climate change impacts particularly on agriculture, forestry, biodiversity, water resources, coastal and marine resources, public health and energy. The energy and waste management sectors are the major contributors to climate change. Mitigation of and adaptations to climate change in Malaysia revolve around policy setting, enactment of laws, formulation and implementation of plans and programmes, as well as global and regional collaborations, particularly for energy, water resources, agriculture and biodiversity. There are apparent shortcomings in continuous improvement and monitoring of the programmes as well as enforcement of the relevant laws.
ORIGINALITY/VALUE: This paper presents a comprehensive review of the major themes of climate change in Malaysia and recommends pertinent ways forward to fill the gaps of mitigation and adaptations already implemented.
METHODS: The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45-65), common sous vide treatment at 45°C and 65°C for 3 h (SV45 and SV65) and traditional cooking at 75°C for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated.
RESULTS: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower a* and higher b* values, respectively. The water loss and cooking loss increased when temperature increased from 45°C to 65°C, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75.
CONCLUSION: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.