When you place a piece of red meat on a hot barbeque, it slowly changes from soft to firm. Meat is primarily made of proteins. Which of the following might account for the change in texture during cooking?

Question

Quizplus · Accepted Answer

The addition of heat causes proteins to lose their three-dimensional shape, which is known as denaturation. This denaturation causes the proteins to link together, leading to a firmer texture in the meat. Chemical bonds between proteins and nucleic acids in the meat do not occur during cooking, and the conversion of proteins into lipids is not a process that occurs during cooking. The cells in the meat do not produce more protein in response to the heat.

When You Place a Piece of Red Meat on a Hot