What You Need to Know
By sealing food in an airtight bag, the vacuum removes air and reduces oxidation, while the controlled temperature (55–65 °C) allows flavor compounds to diffuse into the muscle by osmosis. Protein denaturation at these temperatures facilitates penetration, and collagen begins to gelatinize above 60 °C, softening the meat. Acidic marinades (pH 4.0–5.5) accelerate proteolytic enzymes, breaking down muscle fibers for improved tenderness.
The Science
Primary Reaction
Protein denaturation and collagen gelatinization