Science of Meat: The Science of Cooking Meat

	How does muscle turn into meat? What happens when meat is cooked?
	Salt and water, acids and oils, sugars and proteins, and fat: They all contribute in special ways to meat's flavors.
	Find out how myoglobin, heat, and other factors affect the color of meat.
	Learn how collagen, fat, and muscle type affect your dining pleasure.

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After water, protein is the most plentiful component in meat. Find out more about this essential part of our diet.