What is the definition of 'protein coagulation'?
Asked in Health
Protein that reacts with fibrinogen to form fibrin?
Asked in Science
A protein that reacts with fibrinogen to form fibrin is?
Asked in Biology, Genetics, Biochemistry
What is the nature of random structure in protein?
Asked in Human Anatomy and Physiology
What is the difference between fibrin and fibrinogen?
Asked in Meat
What happens when acid is added to meat during cooking process?
Why the blood does not clot in circulation despite having all the coagulation factors present?
What is hypo-coagulation?
Asked in Cooking Terminology
What does coagulation mean in cooking?
COAGULATION Individual protein molecules in raw meat are wound-up in coils, which are formed and held together by bonds. When meat is heated, the bonds break and the protein molecule unwinds. Heat also shrinks the muscle fibres both in diameter and in length as water is squeezed out and the protein molecules recombine, or "coagulate". This is the final stage of the denaturation process, which results in the setting of protein. As coagulation occurs the amino acid chains undergo changes during the process of coagulation. The peptide bonds are broken causing the amino acid chains to unravel, causing the meat to become more tender. It makes the food more pleasant to eat and easier to digest as it coagulates.