Sous-Vide Cooking Increases Beef Protein Digestibility, New Study
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By A Mystery Man Writer
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4.8(179)
Product Description
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.