Just curious why it pulls together keeping its shape rather than filling with “holes” and falling apart.
In: 5
Because the patty/steak is like a big ball of string. long strains of fiber tissue run thru out it.
As the moisture evaporates, the long fibers shrink, drawing the meat together, tighter
Because of it’s heat affected fibrous makeup.
Those fibres shorten as they lose their moisture.
Regardless of the orientation of the fibres, they still adhere to other fibres.
What’s happening is like the reverse of what happens when you [put a water on a dry sponge for the first time](https://media.nature.com/w1248/magazine-assets/d41586-018-04010-w/d41586-018-04010-w_15577882.gif).
When cooking the meat, the only thing leaving is the water. The protein (structure) all remains, and contracts as the water leaves from between and within all the fibers.
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