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Home Q & A Board Humanities Art and Culture Culinary Arts
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niikiii niikiii
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6 years ago
The changes that occur in collagen during heating result in increased tenderness, while changes in muscle protein during heating reduce tenderness of meat.
 
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14arnfen14arnfen
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6 years ago
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niikiii Author
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6 years ago
Thank you, thank you, thank you!
Cdfields
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Yesterday
Thanks for your help!!
mikeh209
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2 hours ago
Correct Slight Smile TY
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