Problem
Tough brisket
Here is what FoodHQ can say about this, with sources.
If your question is about whether food is safe to eat, FoodHQ is not the source. Check your national food safety authority.
How to tell it is this
-
Tough brisket shows as visibly shrunken fibres.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
-
Tough brisket shows as a firm, chewy bite.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 2.3 (Texture Changes During Sous-Vide Cooking), Sensory Changes During Sous-Vide Cooking authoritative
What went wrong
-
Tough brisket is caused by thermal protein denaturation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
-
Tough brisket is caused by myofibrillar contraction.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
-
Tough brisket is caused by heat-driven moisture expulsion.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
-
Tough brisket is caused by time-temperature dependence of collagen conversion.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
Can it be saved
-
To rescue tough brisket: extend cooking.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture) authoritative
- Applies
- Diagnostic stage just finished
How to avoid it next time
-
To prevent tough brisket: extend cooking.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 2.4 (Consumer Taste Changes During Sous-Vide Cooking), Sensory Changes During Sous-Vide Cooking authoritative
-
To prevent tough brisket: reduce heat.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 2.4 (Consumer Taste Changes During Sous-Vide Cooking), Sensory Changes During Sous-Vide Cooking authoritative
-
To prevent tough brisket: change heat exposure.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative