Exeplain the effect of heat on meat and cheese 9.
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The higher the temperature of the heat applied to the meat, the faster these changes happen. ... At 120°F (48.9°C) meat slowly begins to tenderize as the protein myosin begins to coagulate and the connective tissue in the meat begins to break down. This also causes the meat to firm up as the protein contracts.
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due to heat the meat and cheese fat and oil
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