|
|
|
|
> Home > Cookery > How Proteins Cook
How Proteins CookThere are concurrent toughening and tenderizing changes that take place when beef is cooked. The extent of each (at any given point during the cooking process) depends on the cooking time, temperature, cooking environment and composition of the muscle. Most of the toughening changes are due to some proteins (myofibrilar) being denatured and losing some of their water-holding capacity. Interaction between denatured proteins also causes some toughening. The solubilization process of other proteins (collagen) has a tenderizing effect because they turn into gelatin when heated in a moist environment. Fat also improves tenderness due to its lubricating effect when it melts during cooking.
|
|
|