Mondo Knows Facts
Resting meat allows muscle fibres to reabsorb juices
Relaxing hot muscle proteins prevents liquid juices from spilling upon slicing
During cooking, high temperatures cause muscle protein fibres to contract tightly and squeeze moisture toward the cooler centre of the meat. Allowing meat to rest after cooking gives compressed muscle fibres time to relax and expand. As temperature equilibrates throughout the cut, liquid juices redistribute evenly, keeping meat succulent when sliced.
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Tags: meat, resting, cooking
Resting meat allows muscle fibres to reabsorb juices: the short answers
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- Relaxing hot muscle proteins prevents liquid juices from spilling upon slicing. The figure is taken from US Department of Agriculture, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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