Kent wrote:

>.... holding meat as long as possible close to 122F enzymaticaly breaks
>down muscle fiber
> and increases tenderness.

Which has no scientific validity. Enzymes break down meat at a wide range of
temperatures. Hanging meat has been done since before the dark ages to
accomplish that effect. And while one component of aging meat is to reduce
moisture and thereby increasing the flavor of the meat, it also tenderizes
the meat by the effect of enzymatic action.

> I've tried this and the meat is more tender
> and tasteful roasting in the usual fashion.

Purely a placebo effect.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling