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.
Some natural factors which result in tough meat are:
Tough meat can be tenderised by liberally beating the meat with a special dimpled surfaced wood or plastic mallet. The idea is to break up and partially separate the meat fibres. Then slow cooking in liquid keeps the meat fibres moist while further breaking down the tendons.
Age. Older animals have fiby and produces tougher meat, meat from younger animals is tender.
Activity. Less activity parts of an animal are tender, active parts are tougher.
Conditioning. Resting before slaughter allows glycogen to build up in muscles hanging after slaughter changes glycogen to lactic acid- tenderises meat.
Hanging process: Meat must be hung for a certain length of time or it will go tough.
Incorrect cooking method: The method must suit the type of meat e.g. slow moist method for tough meat.
Age, Activity, Cooking method, Conditioning
There is no blood, and clear juices run out when it is prodded with a fork.
The toughness of a person is sometimes measured by his/her emotions. This is an example of toughness in a sentence.
it lets you know the toughness of the metal......
Salting causes bacteria on meat to dehydrate.
T-O-U-G-H. All you have to do is pronounce it .
Meat
Blood!?!?!?
the only time toughness is taken away is when a spell or ability says it does
toughness
When asked to do a toughness test you roll one die and compare it to the models toughness. You pass if you are equal to or less then your stat. a roll of a 6 always fails this test.
Smoked meat turns black because the smoke in the meat tension the color which causes it to change in color.
קשיחות.