Fast cooking needs a quality window, not just higher pressure

A study published on 31 October compares three cooking routes for pork: conventional cooking at 100°C, sous-vide at 60°C, and micro-pressure cooking at 120°C. The team examined colour, texture, volatile compounds, water distribution, microstructure and protein structure in parallel. The paper therefore treats cooking not simply as a matter of time and temperature, but as a process that simultaneously changes juiciness, bite and aroma.