[nerdsniper]

“Internal” temperatures are measured near a single point. Some internal, watery, parts will be hotter than other internal, watery, parts. On average, the temperature goes down over time even if it increases in some local parts.

So the average pressure will decrease.

(Yes, for an ideal cavity, pressure is equal everywhere, but for meat which contains highly tortured paths and a three-phase state mixture for the vapors to escape from - there can be different pressures in different areas especially once there’s any flow at all)