The effects of cooking on meat are:
1 Cooking makes meat digestible.
2 It improves the flavour which helps to stimulate the flow of digestive juices.
3 It improves the appearance.
4 Cooking diminishes the amount of water the meat contains. This entails considerable loss of soluble nutrients.
5 Cooking helps to remove some of the fat which may be indigestible if too much us eaten.
6 It loosens the fibres by converting the connective tissues which hold them into gelatine.
7 Considerable shrinkage occurs on cooking due to coagulation of protein, loss of juice, and loss of fat.
8 Greater shrinkage occurs with a longer cooking period and higher temperature.
No comments:
Post a Comment