That makes a lot of sense. Even with a vacuum non temperature controlled meat will develop bacteria. The lack of seasoning makes a difference too. I sous vide from frozen all the time. I haven't noticed a difference in flavor. The biggest change I've noticed is salt. If I salt the meat enough it becomes super tender. I don't notice the same when I go without salt, even if I increase the time.
3/13/15 at 6:04am