Sous-Vide Cooking Increases Beef Protein Digestibility, New Study

Sous-Vide Cooking Increases Beef Protein Digestibility, New Study

Beef samples treated with sous vide -- a technique in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times -- have higher gastrointestinal digestibility than those treated with boiling or roasting, according to new research.

JAST (Journal of Animal Science and Technology)

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals

Sous-Vide Cooking Increases Beef Protein Digestibility, New Study

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Full article: Effects of Low-temperature Long-time Sous-vide