This abundance of collagen requires a little more time as well as a higher chicken thigh internal temp to convert it to mouthwatering gelatin. Collagen is white, thin, transparent and is tough however, heating (to the appropriate temperature) converts collagen to gelatin which is tender. Collagen is not broken down easily by cooking except with moist-heat cookery methods. In meat, collagen is a major factor influencing the tenderness of the muscle after cooking. The primary functions of collagen are to provide strength and support and to help form an impervious membrane (as in skin). Collagen is a unique and specialized protein which serves a variety of functions. It is present in horns, hooves, bone, skin, tendons, ligaments, fascia, cartilage and muscle.
0 Comments
Leave a Reply. |