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By HELEN SMITH
• Extension Agent, Home Economics
Whether you are a gourmet chef, or just put on your apron and hat for an occasional outdoor barbecue, you have most likely been in charge of the meat for a meal at one time or another. That means taking the credit, or the blame, for the way the meat turns out. Understanding what happens to meat during cooking could be a real asset to you during your next culinary adventure.
Cooking meat enhances its appearance and flavor, helps improve its tenderness and destroys any potential bacteria and parasites that could cause human illness. When meat is cooked, the meat proteins begin to break down, or denature. With cooking, the muscle proteins begin to become more rigid and tougher. At 147 degree F (medium rare), the proteins begin to harden. And, as the internal temperature increases over 147 degree F, tenderness may decline. So, the longer meat is cooked above medium rare, the tougher it can become.
During cooking, the water holding capacity1 of the proteins decreases And water is lost from the meat. Enzyme activity within the meat increases during cooking, which helps to increase tenderness in the meat. As the meat cooks, the flavor and aroma ar^ enhanced. I Cooking also affects the collagen proteins. Between 125 degree and 140 degree F, the collagen begins to shrink and toughen. With the presence of moisture, however, the collagen forms a gelatin, therefore helping
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