Description
A low‑temperature, long‑time roasting technique that uses wood‑fired ovens to tenderize meat while developing a smoky crust through the Maillard reaction.
Technical
During slow‑roasting, collagen denatures and hydrolyzes to gelatin between 60–70 °C, while the Maillard reaction initiates around 140 °C and peaks near 165 °C, forming melanoidins and other flavor‑contributing compounds. Wood smoke introduces phenols, aldehydes, and terpenes that penetrate the meat, acting as natural antioxidants and imparting characteristic smoky aroma.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokyearthywarmrichcomplexwoodycaramelizedsavoryherbaltoasted