WebJul 6, 2024 · From a long, slow cook to the power of a brine, here are six ways to get the job done. Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. Harness the power of salt. Use an acidic marinade. Consider the kiwi. Give it some knife work. Slow cook it. WebCollagen. Collagen is the most abundant protein in the body. Its fiber-like structure is used to make connective tissue. Like the name implies, this type of tissue connects other tissues and is a major component of bone, skin, muscles, tendons, and cartilage. It … It’s important to note that millions of people worldwide, especially young children, …
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WebAnd the longer meat is cooked, the more liquid it loses and the tougher it becomes. Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the … WebAug 2, 2004 · Heat can also tenderize meat by breaking down connective tissue (collagen). The heat can denature the collagen resulting in the hydrolysis of the protein chains. ... If you cook it long enough for all of the collagen to turn to gelatin, and hot enough for the contraction of the meat to squeeze out the liquid, you have just the cooked meat ... gis fire
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