yes
Meat is a poor source of dietary glycogen. You have to eat the meat of whole goat to get about 300 grams of glycogen, for example.
Meat is a poor source of dietary glycogen. You have to eat the meat of whole goat to get about 300 grams of glycogen, for example.
No. It was first thought that it would draw out the juices of the meat, but this is found to be not true.
Goat meat is red, and looks similar to lamb, but is usually tougher
what kind of fricking question is that dumb***
Toughness In Meat Is caused by:Age: Older animals have tougher meat.Activity: Meat from active parts of animal, such as the leg, is though. Meat from the back is tender.
Lobster meat comes from a lobster. Crab meat comes from a crab. Texture wise: Lobster meat is tougher than crab meat and not as sweet.
Most animals eat raw meat where as we eat cooked meat the raw meat is tougher. And some animals chew on bones.
The size of muscle fibres affect the tenderness of meat ; slender , small fibres are associated with tender meat ; large long fibres are associated with tougher meat.
Meat is not a good source of carbohydrates although it does contain some glycogen.
Tenderizing steak before cooking can help make it more tender and flavorful. You can use a meat mallet or a marinade to tenderize the steak. It can improve the texture and taste of the meat, especially if it is a tougher cut.
Like a tame raspberry, only tougher... the meat is more stringy.