Question

1.) When meats are broiled, conversion of collagen has more influence on tenderness than does denaturation of muscle protein True or false

2.) When meats are braised, conversion of collagen has more influence on tenderness than does denaturation of muscle protein  True or false

3.) The changes that occur in collagen during heating result in increased tenderness, while changes in muscle protein during heating reduce tenderness of meat  True or false

Answer 1

1.) False

2.) True

3.) True

Muscle fibers become shrunken across the length of the muscle fibers and results in decrease of water binding capacity reducing the tenderness of the meat. On the other hand, collagen molecules are slowly transformed into gelatin that increases the tenderness of the meat cuts. Conversion of collagen into gelatin increases hydrogen and other secondary bond formation. Water becomes trapped within these frameworks and forms a gel like structure. When heated, tenderness of the muscle protein present in the meat through two successive steps. In 40 to 50⁰ C, myosin solubility reduces and also, hydration of it along with other muscle proteins decreases. when the temperature rises to approximately 70⁰  C, affecting the tenderness of the muscle protein occurs. As the temperature rises, meat becomes solid and less tender.

In summery,

broiling of muscle protein increases the toughening of the muscle fibers where on contrary, extended heating of collagen gives a tenderizing effect.