Final answer:
The statement is true, as slow cooking meat improves its flavor and tenderness by breaking down connective tissues. Smoking meat, a popular slow cooking method, also helps preserve the meat longer by preventing spoilage.
Step-by-step explanation:
The statement "Cooking meat slowly improves its flavor" is true. Slow cooking techniques, such as smoking meat using the pit BBQ method, not only improve the flavor but also make tougher cuts of meat tender. This process breaks down the connective tissue in meat, which allows for easier mastication and digestion.
Furthermore, slow cooking methods like smoking meat can extend the shelf life of meat by preventing spoilage, which was historically significant for providing protein in diets heavy in starches. It is important to cook meats such as ground beef and chicken well done to ensure safety from harmful organisms.
On a related note, while cooking can enhance the flavor and tenderness of meat, it's also important to be aware that methods like barbecuing and smoking can generate carcinogens. Therefore, it is essential to balance the cooking methods to maximize flavor and tenderness while minimizing potential health risks.