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

Question

Quizplus · Accepted Answer

During braising, the slow, moist cooking process allows the tough collagen in meat to break down into gelatin, which significantly contributes to the meat's tenderness, more so than the denaturation of muscle proteins which also occurs but has less impact on tenderness.

When Meats Are Braised, Conversion of Collagen Has More Influence