Looks great David!
One of the benefits I have experienced - perhaps the best benefit of SV cooking - is that it is difficult to overcook meats. We are cooking with SV at the target or finished temperature for longer periods of time than other more traditional methods.Once the meat reaches that degree of doneness at that temp, the SV tends to hold the meat - rather than continue to cook it to a greater degree of doneness.
So, if your target is 3 hours, 4 or even 5 hours will probably not change the outcome. If you left it an additional several hours - then - yes, you would find the meat texture would change - even though the color would remain the same. And - instead of it getting tough and dry as if you had over cooked it an an ambient/non-vaccumed environment, the result would be that the muscle fiber had lost some of its connective strength to adjacent fibers, and the meat would seem "mealy". Not mushy as if it had been chemical broken down ( like pineapple juice/papain can do )
