Question

......is not correct statement regarding cooking of meat.

• A. Deturation of proteins
• B. Hydrolysis of collagen to gelatin
• C. Formation of drip
• D. Nutritiol value is improved

Hint:

To minimize cooking losses and drip formation, cooking techniques like low-temperature long-time (LTLT) or sous-vide are used to hydrolyze collagen without excessively contracting myofibrillar proteins.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Cooking meat involves applying heat to alter its texture, safety, flavor, and physical structure.
Thermal processing induces major physical and chemical changes in meat proteins, moisture, and fat.

Step 2: Detailed Explation:
Let us alyze the physiological and chemical changes that occur when meat is cooked:
• Deturation of proteins: Heat causes the unfolding and coagulation of myofibrillar and sarcoplasmic proteins, altering texture and tenderness. (Correct statement)

• Hydrolysis of collagen to gelatin: At temperatures above \(60^\circ\text{C}\), the tough triple-helix structure of collagen in connective tissues begins to break down, converting into soluble gelatin, which significantly tenderizes tough cuts of meat. (Correct statement)

• Formation of drip: Thermal contraction of muscle fibers squeezes out water and soluble constituents, resulting in fluid loss, known as drip or cooking loss. (Correct statement)

• Nutritiol value is improved: While cooking makes meat microbiologically safe and increases the digestibility of some proteins, excessive heat degrades heat-sensitive vitamins (such as thiamine and B-vitamins) and can lead to the loss of minerals in the drip. It can also form harmful compounds like heterocyclic amines. Therefore, saying the nutritiol value is universally "improved" is chemically and nutritiolly iccurate, making it the incorrect statement.

Step 3: Fil Answer:
The correct option is (D).