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If slow moist heat softens the collagen in connective tissue, why does it sometimes leave meat tough?

Heat and prolonged cooking have opposite effects on the two main solid components of meat: Both soften connective tissue, but at the same time they harden muscle fibers. Fortunately for the cook, the tenderizing of the connective tissue more than compensates for the hardening of the muscle fibers - that is, if the meat is cooked properly.

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12:27:47 on 12/27/07 by Webmaster - Questions and Answers -