The changes that occur in collagen during heating result in increased
tenderness, while changes in muscle protein during heating reduce tenderness of meat.

Name: The changes that occur in collagen during heating result in increased tenderness, while changes in muscle protein during heating reduce tenderness of meat.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Collagen breaks down into gelatin when heated, increasing tenderness, while muscle proteins denature and coagulate, which can make meat tougher.

The Changes That Occur in Collagen During Heating Result in Increased