WebMar 20, 2013 · The Maillard reaction creates brown pigments in cooked meat in a very specific way: by rearranging amino acids and certain simple sugars, which then arrange themselves in rings and collections of rings that reflect light in such a way as to give the meat a brown color. WebWhen meat is heated, the bonds break and the protein molecule unwinds. Heat also shrinks the muscle fibers both in diameter and in length as water is squeezed out and the protein molecules recombine, or coagulate. …

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WebJan 13, 2014 · As shown above, the average water content of pork is 69%. Pork rib meat, however, is more like 65% water, 18% protein, 15% fat, and 2% carbohydrates, salt, vitamins, sugars, and minerals. Even so, 65% is … WebMEATLOAF is one of American's top comfort foods. Made with ground chuck beef, onions, ketchup, Worcestershire sauce, thyme, etc., then baked with ketchup & ... shorten your link earn money

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WebThere are three locations of water found in meat: Bound (charged hydrophilic groups on the muscle proteins attract water, forming a tightly bound layer) Immobilized (has less orderly molecular orientation toward the charged group), Free (held only by capillary forces, and their orientation is independent of the charged group). WebJun 1, 2015 · From a chemical standpoint, monounsaturated fats are simply fat molecules that have one unsaturated carbon bond in the molecule, this is also called a double bond. Oils that contain monounsaturated fats are typically liquid at room temperature but start to turn solid when chilled. WebFood that sticks is caused by chemical bonds that form between the food and the material of the pan - almost always a metal. These bonds may be relatively weak van der Waals forces or covalent bonds. Protein-rich foods are particularly prone to sticking because the proteins can form complexes with metal atoms, such as iron, in the pan. shorten your golf swing for more power