What You Need to Know
During low‑temperature smoking (≈107 °C) collagen hydrolyzes into gelatin while Maillard browning begins once the internal temperature reaches ≈65 °C. High‑heat searing (≈204 °C) denatures surface proteins, forming a caramelized crust that locks in juices. Banana leaf phenolics in Hawaiian kalua pork contribute aromatic compounds during slow cooking.
The Science
Primary Reaction
Protein denaturation and collagen hydrolysis leading to gelatin formation, Maillard browning, and aromatic compound generation