Pulled my beef roast out of the slow cooker and saw these weird white stringy things poking out of the meat. They look like little worms or parasites. Is the meat infested?

down tough fibers and connective tissues in

meat. This process transforms collagen into gelatin, which gives the meat a tender texture and rich flavor.

As the collagen breaks down, it can sometimes create white stringy appearances on the surface of the  meat or throughout the interior. This is particularly common in cuts that have a high amount of connective tissue. The slow, moist environment of a  slow cooker is ideal for this transformation, making it an excellent choice for tougher cuts of meat.

 

4. How Contracting Fibers