What Temperature Does Collagen Break Down In Chuck Roast?

As the temperature rises to 140–150 degrees Fahrenheit, the collagen in the meat begins to contract, which causes the flesh to shrink visibly and become chewier.This temperature is considered medium for meat, and it marks the beginning of the transition from juicy to dry.At a temperature of 160 degrees Fahrenheit (70 degrees Celsius), connective tissue…