Why Does The Fat Has Juiciness And Tenderness?

Why does the fat has juiciness and tenderness?

 

And the longer meat is cooked, the more liquid it loses and the tougher it becomes. Factors that also influence tenderness and juiciness are: The animals age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining.


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