Slow Cookers Tenderise Via Low Heat: The Collagen Curve Reversal
Slow cookers do not tenderise meat just because the heat is low. The real reason is collagen breakdown. This guide explains how slow cookers tenderise meat by slowly converting tough connective tissue into gelatin. At first, meat can tighten and seem tougher as muscle fibres contract. With enough time, collagen softens, creating the reversal point where the meat becomes tender and pull-apart. This works best with tough cuts like chuck, shoulder, brisket, ribs, and shank. Lean cuts such as chicken breast or pork loin can dry out because they have less collagen.
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