an extended period. This gives tough cuts of meat plenty of time to soften.
During the cooking process:
- Connective tissue gradually breaks down.
- Collagen converts into gelatin.
- Muscle fibers become tender and separate.
- Fat renders and contributes flavor and moisture.
Because these changes happen gradually, you may actually see strands of connective tissue or muscle fibers that were less noticeable before cooking.
This is one of the reasons cuts such as chuck roast and brisket work so well in slow-cooker recipes.
