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Understanding how cooking affects muscle proteins in beef, leading to easier digestion. Observations on mice preferring cooked meat over raw for better health. Explore the science behind these findings.
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Power point slide with objects Rachel hypothesized that in cooked beef, the muscle proteins, like the sugars in cooked starch, have opened up and allowed digestive enzymes to attack their amino acid chains. Cooking also does this for collagen, a protein that makes meat difficult to chew because it forms the connective tissue wrapped around muscle fibers. Another observation was that the mice had a spontaneous preference for eating cooked meat over raw meat, and their choice made sense, given that they fared better on it. Rachel hypothesized that in cooked beef, the muscle proteins, like the sugars in cooked starch, have opened up and allowed digestive enzymes to attack their amino acid chains. Cooking also does this for collagen, a protein that makes meat difficult to chew because it forms the connective tissue wrapped around muscle fibers. Another observation was that the mice had a spontaneous preference for eating cooked meat over raw meat, and their choice made sense, given that they fared better on it. Science behind the results explained Cooking changes structure of food.
