Effect of Temperature on Meat Components:
A. 100°F
B. 120°F
C. 140°F
D. 150°F
E. 170°F
A. Proteins begin to unfold; the meat appears red, soft, and slippery.
B. Proteins coagulate and lose water.
C. Connective tissue shrinks, and more moisture is lost.
D. Connective tissue begins dissolving into a gelatin-like substance, and proteins are densely packed.
E. Proteins are entirely coagulated, and most of the moisture is lost.
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