Question

Arrange the correct sequence of changes during cooking of meat influencing its tenderization
(A). Fat melting
(B). Separation of muscle fiber
(C). Soft gelation
(D). Formation of gelatin

• A. (A),(B),(C),(D).
• B. (A), (D),(C), (B).
• C. (D),(A),(B),(C).
• D. (C), (B), (D), (A).

Hint:

Heat-induced tenderization always begins with lipid melting, followed by myofibrillar protein structural changes, and concludes with the slow hydrolysis of tough collagen into tender gelatin at higher temperatures.

Answer 1

The Correct Option is A