The reason meats need to be taken to a higher internal temperature when using higher cooking temps is that the meat hasn't spent enough time at internal temperatures optimal for breaking down connective tissue. As meat goes from 180 to 190 to 200 degrees, the rate of this process increases immensely. When using higher cooking temps, the meat goes through these internal temperatures faster than at lower cooking temps and as the meat gets above 200 the rate of this process is so fast that the meat will become tender very fast. When using lower cooking temperatures, the meat will spend more time at high internal temperatures... lets say between 180 and 200 degrees... and can become tender before reaching the highest internal temperatures. That's my understanding at least….
|