if cooking a beef roast with significant amounts of collagen, how can the meat be most effectively tenderized? a.mechanically tenderize meat or cut the collagen from the meat b.use a moist-heat cooking method to change the collagen to gelatin c.slice thinly across the grain of the meat d.roast to rare or medium rare

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15-12-2022
Biology

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if cooking a beef roast with significant amounts of collagen, how can the meat be most effectively tenderized? a.mechanically tenderize meat or cut the collagen from the meat b.use a moist-heat cooking method to change the collagen to gelatin c.slice thinly across the grain of the meat d.roast to rare or medium rare

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arenasaleem890 arenasaleem890 · Answer 1 · 2022-12-20T08:48:12+01:00

Option B - Whenever roasting beef that contains a lot of collagen, To make gelatin, cook the collagen using a wet heat method.

At 160/70, collagen begins to break down into gelatin. The meat becomes dryer, but at 160F the collagen-containing connective tissues start to turn into gelatin. Muscle fibers that had been tightly bound start to easily stretch apart over time. The flesh appears more tender because of the succulence that the gelatins produce, despite the fact that the fibers are still very stiff and dry.

Therefore, we want our meat to be cooked tenderly so that the rough collagen is transformed into gelatin while minimizing moisture loss. The fact that these techniques conflict with one another is what makes cooking meat difficult or problematic. However, temperatures must be lower than 130F in order to avoid moisture loss. It takes longer and higher temperatures to transform collagen into gelatin.

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