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. Yin et al. investigated the effects of sous vide, boiling, and roasting on beef protein digestibility and peptide profiling in simulated...
