Why does meat get tougher after cooking, but tender after cooking for a very long time (or under pressure)?
In: Biology
What kind of meat are you talking about? A beef tenderloin will be tender as hell if you cook it proper in minutes and a chuck roast will be tender after 6 hours. Pork vs chicken? Veal? Venison? It is completely different for everything. You gotta be more specific.
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