Difference between APO and traditional SV for long cooks

Can someone please explain if there is a difference between the two, particularly for long cooks (e.g. ribs @ 131 for 72 hrs). I’ve seen people mention things like “oxidisation” in the oven but I don’t really know what they mean.

So - say you do a long cook in the APO (24hrs plus) @100% steam, in SV mode - is there a difference?

Hi! For anything longer than 24 hours, we can recommend using a bag. For longer cooks, the surface of the meat can dry out some, even at 100% RH.