What You Need to Know
At 55–60 °C collagen denatures into gelatin, softening the meat and creating a smooth mouthfeel. Simultaneously, volatile aromatics diffuse into the meat following Fick’s law, with a diffusion coefficient around 1 × 10⁻¹⁰ m² s⁻¹, enriching flavor without oxidation. The vacuum seal maintains isostatic pressure, preventing fat rancidity and preserving myoglobin’s bright red state.
The Science
Primary Reaction
Collagen denaturation to gelatin and diffusion of aromatic compounds into meat