Why Would The Amount Of Water In The Meat Affect The Speed Of Cooking

Why Would The Amount Of Water In The Meat Affect The Speed Of Cooking

Why Would The Amount Of Water In The Meat Affect The Speed Of Cooking

Why would the amount of water in the meat affect the speed of cooking? (5 points ) Think about the variables in the heat equation and about the specific heat .
MOISTURE LOSSES During freezing, storage and thawing, meat loses water by. after cooking, except in the case of very large losses, which could affect juiciness. volume of the exudate generated during defrosting and its migration speed.
The meat sample is gripped using pneumatic grips and extended in the tensile direction at a set speed during which time the sample is torn apart.. The quality of meat is determined by a number of factors that affect palatability (tenderness,. of cooked meat therefore depends on the combination of intrinsic factors (water .

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