👓 Science of Slow Cooking | scienceofcooking.com

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--Of all the attributes of eating quality, tenderness is rated the most important factor affecting beef palatability--

Slow cooked meals are generally easier to make and very cost effective using cuts of meat that improve in texture and flavor when cooked for long periods of time at low temperatures. These tough cuts of meat contain large amounts of collagen which require long cooking times to break down into a rich gelatin.


When you cook, collagen begins to melt at about 160F and turns to a rich liquid,gelatin. This gives meat a lot of flavor and a wonderful silky texture. When cooking it is important to liquify collagen.

Denaturation of the collagen molecule is a kinetic process, and hence a function of both temperature and duration of heating. Cooking at low temperatures require long periods of time to liquify collagen.