What is the fatty tissue in beef/pork after it has been braised/stwed?
Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying.
When a piece of meat with large nuggets or fat attached is braised or boiled, the fat can be seen on the surface of the braising liquid. When it has been cooked for long enough, no more oil/fat is being given off by the piece of meat, but the (often) whitish/yellow tissue remains. It has a really soft and melty texture but doesn't really seem fatty.
I personally really like this. But what is it actually? is it still fat? Is it healthy?
Best Answer
That is a type of protein and connective tissue. Mainly you have collagen and elastin in a cut of meat.
Collagen turns into gelatin through heating and melts away. The elastin will get softened. I believe what you’re seeing is the elastin.
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What is pork fatty tissue?
\u201cPartially Defatted Pork Fatty Tissue\u201d is a pork byproduct derived from the low temperature rendering (not exceeding 120 \xb0F.) of fresh pork fatty tissue, exclusive of skin. Such product shall have a pinkish color and a fresh odor and appearance.What is collagen in meat?
Collagen is a long, stiff protein that is the most prevalent protein in mammals. It's made up of three separate molecules composed of amino acid chains, twisted around each other, something like the way fibers are twisted around each other to form a rope.What is the fatty part of meat called?
Fat in beef meat muscle is called intramuscular fat and appears as a pattern of wavy lines, commonly known as marbling (Figure 5).Which part of beef has most collagen?
Beef tenderloin? It's a weak muscle, which means that it's low in collagen and very tender\u2014hence the name. A cow's shoulder muscles, known as the chuck, on the other hand, support much of its body weight, which makes them very strong, collagen-rich, and, yup, you guessed it: tough.What's the Difference Between Braising and Stewing?
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