{"id":631,"date":"2017-05-24T11:49:34","date_gmt":"2017-05-24T16:49:34","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/dev\/?p=631"},"modified":"2018-12-27T20:02:29","modified_gmt":"2018-12-28T01:02:29","slug":"why-is-low-slow-cooking-so-effective-on-tough-meats","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/why-is-low-slow-cooking-so-effective-on-tough-meats\/","title":{"rendered":"Why is Low &#038; Slow Cooking So Effective on Tough Meats ?"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>MEAT COMPOSITION<\/strong><\/p>\n<p><strong><u>Meat<\/u><\/strong> \u2013 muscle tissues from animals used for food<\/p>\n<p>What makes up meat?<\/p>\n<p>Water \u2013 75%<a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-blog.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-632 alignleft\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-blog.png\" alt=\"\" width=\"285\" height=\"249\" srcset=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-blog.png 1460w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-blog-300x262.png 300w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-blog-768x670.png 768w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-blog-1024x894.png 1024w\" sizes=\"auto, (max-width: 285px) 100vw, 285px\" \/><\/a><\/p>\n<p>Protein \u2013 18.5%<\/p>\n<p>Fat \u2013 3%<\/p>\n<p>Carbohydrates \u2013 1%<\/p>\n<p>Mineral \u2013 1%<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Meat Structure:\u00a0<\/strong><\/p>\n<p><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Meat-Structure.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-634\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Meat-Structure.jpg\" alt=\"\" width=\"558\" height=\"237\" srcset=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Meat-Structure.jpg 1422w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Meat-Structure-300x128.jpg 300w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Meat-Structure-768x327.jpg 768w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Meat-Structure-1024x436.jpg 1024w\" sizes=\"auto, (max-width: 558px) 100vw, 558px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Each layer is surrounded by a connective tissue sheath<\/li>\n<li>Typically, epimysium can be removed prior to cooking, however the other two are always eaten<\/li>\n<li>Each sheath is comprised of primarily collagen<\/li>\n<\/ul>\n<p><strong>COLLAGEN:<\/strong><\/p>\n<ul>\n<li>Collagen is a very tough connective tissue<\/li>\n<li>Most abundant protein in the body<\/li>\n<li>Compound most responsible for tenderness variation among muscles in the animal<\/li>\n<li>Muscles high in connective tissue (collagen) are very tough and are subsequently less valuable<\/li>\n<\/ul>\n<p><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Collagan-string.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-633 aligncenter\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Collagan-string.jpg\" alt=\"\" width=\"192\" height=\"320\" srcset=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Collagan-string.jpg 700w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Collagan-string-180x300.jpg 180w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Collagan-string-615x1024.jpg 615w\" sizes=\"auto, (max-width: 192px) 100vw, 192px\" \/><\/a><\/p>\n<p><strong>\u00a0COLLAGEN BREAKDOWN:<\/strong><\/p>\n<ul>\n<li>Collagen will turn into gelatin when cooked correctly<\/li>\n<li>Collagen will, with moist heat, turn to gelatin at temperatures from 156<sup>o<\/sup>F to 185<sup>o<\/sup>F<a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-Collagan.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-641 alignright\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-Collagan.jpg\" alt=\"\" width=\"282\" height=\"211\" srcset=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-Collagan.jpg 1024w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-Collagan-300x225.jpg 300w, https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/05\/Brisket-Collagan-768x576.jpg 768w\" sizes=\"auto, (max-width: 282px) 100vw, 282px\" \/><\/a><\/li>\n<li>However, this transition takes time, typically hours<\/li>\n<li>Low temperatures are needed for cooking so that meats are not fully dried out during cooking<\/li>\n<li>Thus, \u201clow and slow\u201d dry heat or moist heat cooking techniques are required for tenderization of tough meats<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Chris Marks \u00a0CBBQE (Chief BBQ Expert) Three Little Pig\u2019s Rubs &amp; Sauces and Good-One Smoker\/Grills<\/p>\n<p>I want to Thank Travis Quinn PHD at Kansas State University for helping me understand the fine details of meat protiens.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>MEAT COMPOSITION Meat \u2013 muscle tissues from animals used for food What makes up meat? Water \u2013 75% Protein \u2013 18.5% Fat \u2013 3% Carbohydrates \u2013 1% Mineral \u2013 1% &nbsp; &nbsp; &nbsp; Meat Structure:\u00a0 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Each layer is&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,6],"tags":[61,83,64,54,55,65,8,79,52,51,13,97,102,11,169,76,40,72,48,53,57,34,170,171,167,59,168,33,36,19,50,77,49,16,15,14,38],"class_list":["post-631","post","type-post","status-publish","format-standard","hentry","category-bbq-classes","category-bbq-tips","category-meats","tag-3-little-pigs","tag-americas-best-bbq","tag-bar-b-que","tag-barbecue","tag-barbecue-rubs","tag-barbecue-sauces","tag-bbq","tag-bbq-class","tag-bbq-grilling","tag-bbq-rub","tag-bbq-rubs","tag-bbq-schools","tag-beef","tag-chris-marks-bbq","tag-collagen","tag-dry-rubs-for-meat","tag-good-one-smokers","tag-great-bbq-rubs","tag-grill-barbecue","tag-grilling","tag-grilling-sauce","tag-kansas-city-bbq","tag-low-and-slow","tag-meat","tag-meat-composition","tag-meat-rubs-and-sauces","tag-meat-structure","tag-memphis-bbq","tag-north-carolina-bbq","tag-pork","tag-rubs-for-grilling","tag-smoke-rub","tag-smoked-barbecue","tag-smoked-meat","tag-three-little-pigs-championship","tag-three-little-pigs-rubs","tag-three-little-pigs-touch-of-cherry-rub"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=631"}],"version-history":[{"count":12,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/631\/revisions"}],"predecessor-version":[{"id":647,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/631\/revisions\/647"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}