What You Need to Know
Sous‑vide heating at 55–60 °C denatures myosin while preserving collagen, creating a tender protein matrix. Ultrasonic cavitation at 20–40 kHz generates micro‑bubbles that collapse, producing shear forces that reduce fat globule size below 5 µm, enhancing emulsion stability and mouthfeel. The synergy reduces overall cooking time by ~30 % compared with conventional 70 °C pan‑searing, while limiting moisture loss.
The Science
Primary Reaction
Protein denaturation (myosin) and fat emulsification via cavitation‑induced shear