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Author Question: Explain the changes in beef as it is roasted to a medium rare degree of doneness. Include color, ... (Read 111 times)

nmorano1

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on: Aug 2, 2018
Explain the changes in beef as it is roasted to a medium rare degree of doneness. Include color, tenderness, flavor, muscle proteins, connective tissue, and fat in the discussion.
 
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Question 2

The effect of acid and of sugar on a gelatinizing starch paste is the same chemically.
 
  Indicate whether the statement is true or false


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kingfahad97

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Color - Meat color changes from oxymyoglobin to denatured globin hemichrome, the brown cooked meat color. The inside of the meat would be red due to oxymyoglobin. Tenderness - The meat would be tender as it is cooked to a lower endpoint temperature at medium rare. Also, if there was collagenous connective tissue, there would be conversion to gelatin and increased tenderness. Flavor- Cooked meat flavor develops. Muscle proteins - These shorten and toughen. Actin and myosin are denatured. Connective tissue - Collagen is hydrolyzed to gelatin whereas elastin is not affected. Fat - melts.

Answer to Question 2

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nmorano1

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Reply #2 on: Aug 2, 2018
TY


kingfahad97

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Reply #3 on: Aug 2, 2018
You're welcome


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