When meats are broiled, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.

Name: When meats are broiled, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

The denaturation of muscle proteins has a greater influence on tenderness when meats are broiled, as it affects the texture and juiciness more significantly than the conversion of collagen, which is more relevant in slow-cooking methods.

When Meats Are Broiled, Conversion of Collagen Has More Influence