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I am obsessing on this stuff may get a minipack chamber vacuum debating that vs ary vacuum chambers. Mini pack seals on vacuum percent. Read this on texture effects of vacuum pressures on meats.
Still an inconclusive debate on egullet using organoleptic blind tasting.
Plus the higher chamber vacuum will help with infusions.
I didn't read the article, but from my SV book, I do know that putting meat under vacuum can change the texture. Sous Vide literally means "under vacuum" in French, but that is a misnomer. It should be named something like Water Bath. The food does not have to be in a vacuum. For chicken, I put it in my Food Saver and start drawing the air out. As soon as it appears the air is mostly gone, but before it starts compressing the meat, I hit the "seal" button, which stops the vacuuming process and starts sealing.