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Sous-Vide Cooking Increases Beef Protein Digestibility, New Study Finds

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Sous-Vide Cooking Increases Beef Protein Digestibility, New Study Finds

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. Meat is an excellent source […]
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