[hirundo]

In a series of highly (un)scientific experiments the 'Sous Vide Everything' youtube channel concluded that you arguably improve the texture by cooking meat longer by sous-vide, but the flavor deteriorates. I reproduced this result at home.

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

[Matticus_Rex]

There's definitely a point when the texture starts to get worse, too. IMO it starts before the flavor degrades significantly, though the timing totally depends on the cut of meat and connective tissue.