How to prevent crust forming during frying, baking and grilling?
When you buy grilled meat from a store, it has been sitting in a fridge for some time, the crust will get less crusty because of the release of humidity from the meat.

You could do it at home, grill some chops, refrigerate them for a couple of hours, the crust will be "gone" (at least become less crusty).

If you want less crusty meat, you could roast the meat at lower temperature, or braise the meat or poach it.