What You Need to Know
At 60–65 °C the myosin protein denatures while collagen remains largely intact, allowing partial gelatinization that yields a silky mouthfeel. The constant temperature prevents the Maillard reaction on the surface, so a quick sear is required post‑cooking to develop flavor and color. Vacuum sealing reduces oxidation of unsaturated fatty acids, extending shelf life and maintaining quality.
The Science
Primary Reaction
Denaturation of myosin and partial gelatinization of collagen