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 denature which means the protein structure changes, causing them to lose their natural shape and link together, resulting in a firmer texture. This is the reason why meat becomes firm during cooking. A and C are incorrect because heat does not cause the cells to produce more protein or convert proteins into lipids. B is incorrect because there are no nucleic acids in meat that can form chemical bonds with proteins during cooking.

When You Place a Piece of Red Meat on a Hot