What happened to the meat
Answers
Answered by
0
Answer:
When you cook meat, the temperature goes up. As the temperature reaches 40C/105F, the proteins begin to denature. ... The shrinking collagen will have pushed out most of the 'free' water that makes the meat juicy. This process will happen even if the meat is completely covered by water or other liquid while you cook it.
Explanation:
hope it will help you please mark me as brainalist
Similar questions