The water between the myosin and actin filaments can be lost, however, 55% of the muscle weight is retained by the myofibrillar proteins. The so-called “water-holding capacity,” (WHC) refers to this moisture retention. To put it simply, it is fresh meat’s ability to retain its own water.
Science Says Never Have Your Steak Well Done
If we are going to involve science here, you would realize that you should not have your steak cooked well done. Here is why.
3 Reasons Why Wagyu Beef Is So Special (And Expensive)
Wagyu beef steak can go up to $200. While the rarest to find A5 Olive Wagyu steak can cost you somewhere between $120 up to $3000. Here are the 3 reasons why Japanese Wagyu beef comes with the high price tag.
Meat Science: Is Brown Meat Bad?
Meat that has turned brown does not automatically mean it has gone bad. And perhaps, opting for such meat is maybe an even better idea.
Why You Should Not Freeze Meat At Home
If you are used to “flash freezing” meat at home, you better think it over. Industrial freezing is not the same with just chopping meat into smaller pieces, and then freezing them in your home freezer.
Meat Science: Does Marinating For Flavor Really Work?
Marinades do flavor the meat. But contrary to popular belief, they only do their wonders on the surface up to a few millimetres (4 mm max) into the meat.
How Do Fruit Enzymes Tenderize Meat?
In preparing meat, the food is tenderized for easy cooking because the collagen in the meat makes it tough to digest. Collagen is the most abundant protein in meat. But tenderizing break down the meat fibers, making the meat easier