Models explain changes in cooking meat

Meat is no ordinary solid. Made up of complex networks of moisture-saturated proteins, it displays some intriguing physical properties when it is cooked. Several studies in the past have attempted to recreate this behaviour in computer simulations, but because this demands so much computing power, they have only achieved simplified, one-dimensional recreations of the process, which aren't particularly accurate. In new research published in EPJ Plus, mathematicians led by Dr. Hala Nelson at James Madison University show that by modelling meat as a fluid-saturated matrix of elastic proteins, which are deformed as the fluid moves, cooking behaviours can be simulated more precisely.

Read the whole article on Physorg

More from Physorg