http://www.cookography.com/2007/the-science-behind-meat Just another WordPress weblog Fri, 12 Mar 2010 19:57:33 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.cookography.com/2007/the-science-behind-meat/comment-page-1#comment-1788 Monica. Tue, 24 Feb 2009 03:01:46 +0000 http://www.cookography.com/?p=12#comment-1788 what is meat made up of and what are the functions of these things? what is meat made up of and what are the functions of these things?

]]> http://www.cookography.com/2007/the-science-behind-meat/comment-page-1#comment-1749 Luke Fri, 06 Feb 2009 15:36:02 +0000 http://www.cookography.com/?p=12#comment-1749 If the fibers are shorter or less thick, the meat will be more tender and will not have to be cooked as long. If the fibers are shorter or less thick, the meat will be more tender and will not have to be cooked as long.

]]> http://www.cookography.com/2007/the-science-behind-meat/comment-page-1#comment-1748 Jennie Paul Fri, 06 Feb 2009 09:44:43 +0000 http://www.cookography.com/?p=12#comment-1748 hi i have a question for you ... 'How does the muscle fibres affect the wuality of the meat and cooking times?' xxx hi i have a question for you … ‘How does the muscle fibres affect the wuality of the meat and cooking times?’ xxx

]]> http://www.cookography.com/2007/the-science-behind-meat/comment-page-1#comment-3 kring Sun, 30 Sep 2007 12:07:55 +0000 http://www.cookography.com/?p=12#comment-3 thank you very much! this site help me answer our homework. Th e question is " why is it that the more exercised the meat the more highly developed the flavor?" thank you very much! this site help me answer our homework. Th e question is ” why is it that the more exercised the meat the more highly developed the flavor?”

]]>