A study conducted by meat scientist Professor Robyn Warner has been looking at the effects of cooking on the meat cells in steak.
The research turned up a surprising result – meat doesn’t shrink just once during cooking, but twice. Once at around 55 degrees and again at around 75 degrees. This is the result of two different meat proteins changing shape during cooking. The water inside the meat cells drives this change, not the connective tissue in the meat, as was previously thought.
The results will inform the future of meat industry standards, eventually leading to better cooking techniques and better tasting meat.
Tastier steak? Sounds pretty clever to us!
Insightful university research projects keep our nation clever.
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[img source] Mike (CCA2.0) bit.ly/1uJ92CB