What You Need to Know
The technique relies on controlled thermal transfer of phenolic aldehydes and lignin-derived compounds into the meat matrix, where they react with myoglobin to form stable brown pigments. Volatile aromatic compounds such as limonene and linalool diffuse from the bag, imparting herbaceous and citrus notes. Maintaining temperatures below 70 °C prevents protein denaturation and preserves the delicate flavor profile.
The Science
Primary Reaction
Transfer of phenolic aldehydes and lignin-derived compounds into meat matrix, reacting with myoglobin to form stable brown pigments