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in milk). Whereas soluble proteins coagulate process between 55 and 85°C, again depend-
(denature) into a random structure by heating, ing on the age of the animal.
fibrillar proteins shrink during denaturation By coagulation and shrinkage, water is
(Fig. 6.7 left side). pressed out of myofibrils or proteins in
Both denatured protein structures encoun- general and cooking loss occurs (Table
ter less space. Myofibers consist of many 6.1). Cooking loss may increase to 45% or
proteins, as can be seen in Figure 6.6. They 60% of the total water (75%) in meat
denature between 50°C (myosin) and 70°C (45%/75% = 0.6).
Figure 6.6. Electron microscope picture of myofibers in meat in their well-ordered structure.
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