Originally Posted by Strike BBQ
I enjoyed the article. It clearly answers the question of what causes the stall. The next questions: what temperature does the connective tissue break down? If it is at the stall temp, then a long stall may be important to tender meat. If it is above the stall, than a long stall is not necessary.
As I understand it from the textbooks, there are two types of connective tissue collagen and elastin. Elastin is the stuff in tendon and bones, and doesn't do a lot of breaking down. Somewhere between 160-180 collagen combines with water and forms gelatin. The process is discussed in this article on meat science
It also contains a lot of other important temperatures such as fat rendering, myoglobin denaturation, etc.
Is it important to quality to have a stall? I don't know. This will require some side by side taste tests. Anecdotal evidence from competitions is that very good meat is produced in foil.