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All about meat cookery

In the process of cooking many chemical changes occur, affecting the appearance, taste and texture of meat.

This section looks at how meat changes during cooking:

• Muscle proteins shrink and moisture is lost
• Colour changes
• Connective tissue softens
• Searing develops colour and flavour

Read about:

• Buying meat with confidence MSA 
• Branded meat
• The practice of ageing meat

Download PDF: All about meat cookery – WellRed Chapter 10 (PDF, 1MB)