Explain the changes in beef as it is roasted to a medium rare ...

[nmorano1]

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.
 
  What will be an ideal response?

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

[kingfahad97]

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

F

[nmorano1]

TY

[kingfahad97]

You're welcome