During cooking, at what temperature does connective tissue shrink while moisture is lost and the meat appears pinkish-brown and visibly loses juices?

Question

Quizplus · Accepted Answer

Connective tissues begin to shrink at around 140 degrees F, which is also when moisture starts to evaporate from the meat. This is the beginning of the "plateau" phase of cooking, where the temperature of the meat remains relatively constant as the moisture evaporates. This is also when the meat appears pinkish-brown and visibly loses juices. Therefore, choice C - 140 degrees F - is the best answer.

During Cooking, at What Temperature Does Connective Tissue Shrink While