Description
A high‑pressure technique that forces liquid marinades into meat by creating a sub‑atmospheric environment, dramatically speeding diffusion and enhancing flavor uniformity.
Technical
The process applies a vacuum (0.1–0.3 MPa below atmospheric pressure) at controlled temperatures (4–25 °C) to collapse tissue pores, allowing acidic and enzymatic components of the marinade to protonate amino groups and activate proteases such as papain. This accelerates mass transfer by a factor of 5–10, reduces microbial growth, and removes dissolved gases, thereby extending shelf life while preserving texture.
Science
Primary Reaction
pressure‑induced diffusion of soluble flavor compounds into protein matrices
Sensory Profile
Aroma ()
Wine Analogy
Like barrel aging where vacuum accelerates infusion similarly to micro-oxygenation in wine
Coffee Analogy