"[3] Professor Nicholas Kurti from the University of Oxford repeated these experiments in 1969, and showed that the temperature of Thompson's trial never exceeded 70 degrees Celsius (158 °F).
[citation needed] Toughness in meat is derived from several proteins, such as actin, myosin and collagen, that combined form the structure of the muscle tissue.
Heating these proteins causes them to denature, or break down into other substances, which in turn changes the structure and texture of meat, usually reducing its toughness and making it more tender.
[5] Meat roasted traditionally in a hot oven has a brown crust which is generally considered desirable, caused by the Maillard reaction.
[citation needed] Sous-vide low-temperature cooking is carried out by vacuum-sealing food in a plastic bag placed in a water bath or combi steamer with precisely controlled temperature for a long time.
Beef, Pork, Veal, and Lamb: 145 °F (63 °C) with a 3-minute rest time Ground Meat: 160 °F (71 °C) Ham, uncooked: 145 °F (63 °C) with a 3-minute rest time Ham, fully cooked: 140 °F (60 °C) to reheat (caveat:[11]) Poultry: 165 °F (74 °C) Eggs: Egg Dishes: 160 °F (71 °C) Fin Fish: 145 °F (63 °C) or flesh is opaque & separates easily with fork Shrimp, Lobster, and Crabs: Flesh pearly & opaque Clams, Oysters, and Mussels: Shells open during cooking Scallops: Flesh is milky white or opaque and firm Leftovers and Casseroles: 165 °F (74 °C) [16]