Theory 131/Meat tenderising/Threshold lens
Collagen Melts on a Threshold
The claim
Tough cuts become tender only above a threshold in the ratio of time to temperature, so fast high heat leaves collagen intact.
01Mechanism
Collagen must hydrolyse to gelatine, which requires both temperature and time; the ratio determines conversion.
02Prediction
Tenderness should track the ratio.
03Refutation
Tenderness tracking temperature would remove time.