In addition, in the cooking process, with the increase of temperature, the muscle fiber of beef will begin to shrink and squeeze out water, and a lot of water will be lost when it reaches 60 ~ 65 degrees; If you continue to cook, it will eventually become drier, harder and tighter, indicating that the meat is very old. But sometimes some stewed beef can be cooked quite soft after a long time of heating.
This is because another component of meat is connective tissue. Connective tissue is mainly composed of glial plateau protein. As long as you simmer for a period of time with medium and low fire, the colloidal plateau protein will melt into colloid and attach to muscle fibers, and the meat will be quite juicy, which will also make the stew thicker and bring a soft and instant taste to people.
Edible value of beef
1, beef is rich in sarcosine: the sarcosine content in beef is higher than any other food, which is especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate and make the training last longer.
2. Beef contains vitamin B6: The greater the demand for protein, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.
3. Beef contains carnitine: the contents of carnitine and sarcosine in chicken and fish are very low, but the content of beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.
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