Meat, Fish, Poultry background Info.

Cooking Meat is cooked for four basic reasons to make it safe to eat easier to chew easier to digest and more favourable One thing to remember is that cooking denatures protein and the longer meat is cooked the more liquid is squeezed out The B vitamins one of meats nutritional specialties are carried off in the juices along with soluble fats and minerals If the juices are used for braising or sauces die nutritional decline will be slight

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