On Food and Cooking

The Effects of  Heat    on  Meat    Proteins,

Color,  and Texture

Cooks can also avoid zooming through the
zone of ideal doneness by removing the meat
from the oven or pan before it’s completely
done, and relying on lingering afterheat to
finish the cooking more gradually, until the
surface cools enough to draw the heat back
out of the meat interior. The extent of
afterheating depends on the meat’s weight,
shape, and center temperature, and the
cooking temperature, and can range from a
negligible few degrees in a thin cut to
20ºF/10ºC in a large roast.