Proteins are structurally important in meats. They play a key role in holding water and in changing the texture of meat as it gets cooked. Meat proteins are divided into three main groups ...

Developing a meat-like texture. Most meat replacements are derived from soy protein because it is relatively cheap and easily absorbs both water and fat, binding these substances so they don't ...

Cooked meat, including poultry, beef, pork, and lamb, can be refrigerated safely for 3-4 days at 40°F (4°C) or below. Watch for sour smells, slimy textures, or discoloration, which indicate ...

When you cook steak over the grill, it becomes firmer, turns brown and begins to give off an enticing smell. But exactly what is happening to the meat as it's being cooked? "There's a lot of ...

Plant-based meat alternatives use plant materials to recreate ... look more brown while cooking. With some research, it's not ...

Plant-based meat alternatives use plant materials to recreate animal ... which makes the meat alternative look more brown while cooking. With some research, it’s not too difficult to mimic the ...