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

Step 1: Understanding the Concept:
The heat treatment of meat causes systematic physical and chemical changes in its proteins, lipids, and connective tissues, which directly determine its final tenderness and texture.

Step 2: Detailed Explanation:
During cooking, changes occur sequentially as meat temperature rises:
1. (A) Fat melting: Begins at low temperatures (\(30\text{--}45\ ^{\circ}\text{C}\)), dispersing fats and lubricating the muscle fibers.
2. (B) Separation of muscle fiber: Around \(50\text{--}55\ ^{\circ}\text{C}\), myofibrillar proteins denature and shrink, loosening the structural bundle.
3. (C) Soft gelation: At \(60\text{--}65\ ^{\circ}\text{C}\), myofibrillar proteins form a three-dimensional gel network that traps water.
4. (D) Formation of gelatin: At temperatures above \(65\text{--}70\ ^{\circ}\text{C}\), tough collagen connective tissue denatures and slowly hydrolyzes into soluble, tender gelatin.
This biological sequence corresponds to the order (A), (B), (C), (D).

Step 3: Final Answer:
The correct chronological sequence of changes is (A), (B), (C), (D).