What You Need to Know
At low temperatures (~55 °C) myosin denatures gradually, preserving myofibrillar structure for tenderness, while higher temperatures (≥70 °C) rapidly coagulate proteins and achieve pasteurization. Extended low‑temperature holds (50 °C for 48 h) hydrolyze collagen into gelatin, improving mouthfeel. Vacuum packaging limits oxygen exposure, preventing oxidative rancidity of fats.
The Science
Primary Reaction
Protein denaturation, collagen solubilization, and microbial inactivation