How come when you cut a piece of meat in two it doesn't cook together, but ground meat cooks together?!
Answers:
Because of Surface Area and tendon breakdown!.
For red and white meat, the muscle tendons are hard in solid form!. However in ground meat, the muscle tendons break, which causes it to become 'soft'!. And the surface area which comes in contact with heat is more in ground meat, as compared to just a solid piece, which makes it cook together, and faster!.Www@FoodAQ@Com
For red and white meat, the muscle tendons are hard in solid form!. However in ground meat, the muscle tendons break, which causes it to become 'soft'!. And the surface area which comes in contact with heat is more in ground meat, as compared to just a solid piece, which makes it cook together, and faster!.Www@FoodAQ@Com