Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork

•Fat and protein content in Sous-vide (SV) samples decreased with the heating time.•SH content in SV samples decreased with the heating time, but MDA content increased.•The number of antioxidant active peptides increased after long-time SV cooking.•SV samples at 65 °C for 8 h had potential bioactive and antioxidant peptides.•Traditional and SV samples at 70 °C and 75 °C for 8 h had similar flavor compounds.