Meat Texture and Cooking

August 15, 2008

Editor’s Note:  This is post #100!  Huzzah!

It is probably not a surprise to most of you that the texture of meat changes as it is cooked. But what is really going on inside?

Raw Meat

Raw meat has a chewy, slippery texture. All of its water is trapped inside the muscle and connective tissue. You may have noticed that pounding a piece of meat doesn’t release much juice.

Early Cooking – Rare

Around 120° F (50° C), the protein myosin begins to coagulate. When this happens, water is squeezed around the groups of myosin and eventually forced out of the cell. This action not only makes the meat juicier but also gives it a firmer texture.

Middle Cooking – Medium

At 140° F (60° C), the protein coagulates even more and cells form into more solid groups. As this happens, the meat becomes firmer and larger pockets of liquid make it juicier. Once the meat rises past 140° F (60° C) up to 150° F (65° C), however, the collagen denatures in the connective tissue and puts more pressure on the water. When this happens, the meat shrinks and releases much of its juice. It becomes tougher and drier.

Late Cooking – Well Done

As the meat continues to cook, it becomes dry and stiff. Another change takes place, however, when the meat slowly reaches the temperature of 160° F (70° C). When slowly raised to this temperature, the collagen changes into soft gelatin and the meat releases its tight texture. While the actual muscle fibers are still firm, the gelatin allows it to break apart easily, making it feel tender. You usually achieve this result with barbecues, stews or braises.

Now that I know how meat reacts to cooking, I just have to figure out how to cook it to the right temperature! (Source: Harold McGee’s On Food and Cooking)

Posted in Food Science |