Cooking > Science of Meat

Science of Cooking: Webcasts

Exploratorium — These Webcasts will explore the science and culture of cooking. Our guests will include noted chefs, food chemists and nutritionists. Many of the things in our world are the way they are simply because of their size. Outside of Wonderland, ...More…

Science of Meat: What is Meat?

Exploratorium — Meat is mostly the muscle tissue of an animal. Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers. Each cell is crammed with filaments made of ...More…

Science of Meat: Proteins

Exploratorium — Meat is a very efficient deliverer of protein. Because the muscles of animals and humans share the same components, eating animal tissue is an easy way to get this necessary nutrient. Proteins are made up of amino acids. Amino acids determine the ...More…

Science of Meat: What Gives Meat its Flavor?

Exploratorium — Most of meat's flavor develops when it is cooked. The amount of fat in meat influences its flavor, as does a process called the Maillard reaction. Flavor can also be added to meat through brining and marinating. The Maillard reaction occurs when ...More…

Science of Meat: What Makes Meat Juicy and Tender?

Exploratorium — Juiciness and tenderness are two very important factors when it comes to meat quality. Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, the ...More…

Science of Meat: What Gives Meat its Color?

Exploratorium — When dark meat is cooked, myoglobin's color changes depending on what the meat's interior temperature is. Rare beef is cooked to 140° F, and myoglobin's red color remains unchanged. Above 140° F, myoglobin loses its ability to bind oxygen, and ...More…

Science of Meat: Braised Wasabi Salmon recipe

Exploratorium — To braise (originally braiser in French) means to cook in a tightly covered container with just enough liquid to barely cover the meat (if a stew), or halfway up the piece of meat if preparing red meat, poultry, or fish. The word braiser ...More…

Science of Meat: Cajun Pork Ribs recipe

Exploratorium — The basic components of a marinade: acid (vinegar), oil, and herbs Ribs are a good choice for grilling, a dry-heat method of cooking, because they come from an area of the pig where the muscles aren't used much. They don't have much connective ...More…

Science of Meat: Find the Fat activity

Exploratorium — Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods. Here's an experiment you can try to see just how much fat is in ground beef. You will be ...More…

Science of Meat: Scavenger Hunt activity

Exploratorium — Meat is not the only thing we get from animals that we eat. Below are some common consumer goods and the meat by-products that are often found in them. Can you guess which by-products appear in which household items? Roll over the pictures to ...More…

Science of Meat: Smell the Maillard Reaction activity

Exploratorium — Cook amino acids and sugar and discover the range of aromas released! Kids, please don't try this at home without the help of an adult. The corn syrup can get The Maillard reaction, also known as the browning reaction, is what makes self-tanning ...More…

Science of Meat: Finger Test for Doneness

Exploratorium — With a little practice you can tell when your meat is done with the touch of your finger or tongs. As meat cooks, the proteins contained within it break down and recombine in a process called denaturing. The texture of the various degrees of ...More…