Why does meat sometimes tighten and release a lot of liquid even when rested properly

The author observes inconsistent results when cooking large meat roasts, despite using a consistent low-heat cooking method, early removal, and resting. Sometimes the meat slices beautifully and remains juicy, but other times it appears to tighten and release excessive liquid after slicing. The author seeks a deeper understanding of the underlying structural processes causing this, rather than altering their established cooking technique. They are interested in exploring the roles of muscle fiber contraction during carryover cooking, moisture redistribution during resting, and internal temperature gradients. The author is particularly focused on the impact of the pull temperature, resting conditions, and the rate of internal temperature equalization. They aim to identify indicators that distinguish truly stabilized meat from meat that only appears rested superficially. The author speculates that the issue might stem from these factors rather than a flaw in their general process. They want to avoid a rushed or improperly executed rest period. Ultimately, the question revolves around understanding the precise mechanisms of meat stabilization to improve slicing consistency. They hope to gain insight into ensuring consistently juicy and well-structured slices, independent of changes to established cooking practices.