l xmlns:og="http://ogp.me/ns#" xmlns:fb="http://www.facebook.com/2008/fbml">Science the Meat: What renders Meat Juicy and also Tender? | yellowcomic.com//-->
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Juiciness and also tenderness space two an extremely important determinants when it concerns meat quality. Both factors are influenced by the reduced of meat girlfriend choose and also how lengthy the meat is cooked. The an ext a muscle is used, the stronger, and therefore tougher, the reduced of meat will be. And also the much longer meat is cooked, the more liquid that loses and the tougher that becomes. Factors that additionally influence tenderness and juiciness are: The animal"s period at slaughter, the quantity of fat and collagen (connective tissue) contained in details cuts, and, to a little degree, brining.

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Collagen is a long, stiff protein that is the most prevalent protein in mammals. It"s comprised of three different molecules composed of amino acid chains, twisted approximately each other, something choose the method fibers space twisted approximately each other to form a rope. This framework is what renders the collagen therefore strong; this toughness is likewise what provides it more difficult to break down. The an ext collagen over there is in a item of meat, the tougher that is come cut and to chew. Skin is largely collagen, as space the tendons that attach muscles to bones. For cut that room high in collagen, food preparation with approaches that usage slow, moist heat, such as stewing or braising, room the best. Collagen is dissolve in water and when the is cooked slowly with moist heat, it becomes gelatin. Friend can also make collagen less challenging by slicing increase meat right into smaller pieces, which makes the yarn smaller and easier to rest apart.

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The amino acid chains that type collagen.


Weight-bearing muscles and also muscles that space constantly supplied contain greater amounts the collagen than muscles that aren"t offered for support or aren"t provided as frequently. Cows and also pigs have greater amounts the collagen in the legs, chest, and rump. Pork is generally much more tender than beef because pigs room usually slaughtered at a younger period than cows, and also so your muscles are less developed and also have less collagen than carry out those the cows.

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Fish muscles are quite different from those in mammals. Fish rise in water and also so don"t require muscle to assistance their weight. Your muscle yarn are an extremely short and are hosted together by connective tissue dubbed myocammata, i beg your pardon is much an ext delicate 보다 collagen and also breaks down much more easily as soon as cooked. The only muscles that most fish use extensively are roughly the tail and fins (areas that aren"t consumed as regularly by humans), which are supplied for continuous cruising about in the water.

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Fat is a source of energy that is save on computer in muscle tissue. Once fat is heated, the melts and lubricates the muscle yarn in the meat, helping to save it moist.

The cuts of meat native cows and also pigs the contain the most fat room those that come from areas where the muscle aren"t provided as extensively, such as the ribs and loins. The fat in fish is had in the oil that is current throughout the body, so most of the fish has an natural "lubrication" source.


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