<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Davo:
I'm just wondering if it's because the meat you are cooking has come up to temp so overall, the temp is higher because the meat has no longer become a heat sinc? Just threw this out there for discussion......
Cheers
Davo </div></BLOCKQUOTE>
In a simplified, generalized scenario, the initial heat energy goes toward increasing the temperature of the meat. This can lead to a relatively rapid increase in internal temperature. Once the meat reaches about 140 degrees F., the heat energy begins going toward modifying chemical bonds rather than simply increasing the internal temperature of the meat. Somewhere, usually beginning around 160 degrees F., a pork butt or beef brisket will experience one or more temperature stalls or plateaus--where the meat seems to take forever to increase in internal temperature. These temperature plateaus occur because the heat energy is primarily going toward causing chemical changes in the meat rather than simply increasing the internal temperature of the meat.
Ideally, one adds heat energy until these meats reach tenderness. This tender point is best determined by physically probing the meat to feel for tenderness. Because every piece of meat varies in both physical and chemical makeup, tenderness will not necessarily occur at any specific temperature.
If one goes past this ideal tender state, heat energy goes toward causing further contraction of the muscle fibers and toward expressing the remaining water content as well as further loss of liquefied fats. By heating past tender, the meat has absorbed heat energy until it has become tough and dry rather than tender, moist and juicy.
So, a piece of meat will absorb heat energy up to, and well past, where it is ideally tender, moist and juicy.
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