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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 gastrointestinal digestion. Image credit: Anova Culinary / CC BY-SA 2.0.
Meat is an excellent source of high-quality protein because it contains balanced essential amino acids.
Before eating, raw meat is generally cooked to increase its palatability and safety for consumption. ....

Wangang Zhang , Agricultural University Dr , Anova Culinary , Nanjing Agricultural University , அனோவா சமையல் ,