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Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent ...
Most marinades are comprised of three parts: oil, spices and acid. The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid ...
Meat with the fat content deposited within the steak to create a marbled appearance has always been regarded as more tender than steaks where the fat is in a separate layer. [3] Cooking causes melting of the fat, spreading it throughout the meat and increasing the tenderness of the final product. [1]
Meat is high in protein and fat yet low in fiber, which can slow down digestion, leading to constipation or a change in bowel habits, says Melissa Mitri, M.S., RD, a registered dietitian and owner ...
Lean body mass (LBM), sometimes conflated with fat-free mass, is a component of body composition. Fat-free mass (FFM) is calculated by subtracting body fat weight from total body weight: total body weight is lean plus fat. In equations: LBM = BW − BF Lean body mass equals body weight minus body fat LBM + BF = BW Lean body mass plus body fat ...
Starvation response in animals (including humans) is a set of adaptive biochemical and physiological changes, triggered by lack of food or extreme weight loss, in which the body seeks to conserve energy by reducing metabolic rate and/or non-resting energy expenditure to prolong survival and preserve body fat and lean mass.
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...