Of course, but that gap in cooking time completely broke the process. We did everything to try and save it. (it was large and meat expensive) it went through more time slow cooking to no avail, after that different chunks went through different processes, even more time slow cooking, cubing and stewing, grinding it up for taco but the rubber pellets were not overly palatable, I can't recall what else.

Why, when cooked poorly, even though heated, gets tough and chewy. Even though drying or charring or cut of meat may not be a factor.

One instance I specifically recall is a wrapped roast made years ago and ran out of propane part way. Not sure how long it had cooled before moving it to the indoor oven. Toughest roast ever. Like chewing tires. Inedible despite good flavor. Even in tiny little pieces. Always wondered why that was, scientifically. Wasnt the cut or animal. Others in that beef were very tender.