Question

What occurs during the process of cooking the meat on a grill that would explain this result? What occurs during the process of cooking the meat on a grill that would explain this result? The saturated fat in meat undergoes a change in its physical state as it is heated − from a semisolid consistency to a liquid. When meat is grilled, the liquefied fat drips off, resulting in less saturated fat in the final product. The saturated fat in meat undergoes a change in its chemical state as it is heated − from saturated to unsaturated. When meat is grilled, the saturated fat transforms, resulting in less saturated fat in the final product. The saturated fat in meat undergoes a change in its physical state as it is heated − from a semisolid consistency to a liquid and then to a gaseous. When meat is grilled, the liquefied fat boils and evaporates, resulting in less saturated fat in the final product. The saturated fat in meat undergoes a change in its physical state as it is heated − from a semisolid consistency to a liquid. In its liquid form it is easier for the saturated fat to transform into unsaturated one?

Answer 1

The saturated fat in meat undergoes a change in its physical state as it is heated − from a semisolid consistency to a liquid. When meat is grilled, the liquefied fat drips off, resulting in less saturated fat in the final product.

Step-by-step explanation:

The saturated fat in meat undergoes a change in its physical state as it is heated − from a semisolid consistency to a liquid. When meat is grilled, the liquefied fat drips off, resulting in less saturated fat in the final product. In situations where the meat is raw, all the saturated fat is kept intact.

Grilling as its advantage as it causes the excess fat to drop off the grades resulting in less fat output. Let's do a comparison of cooking a meat on the grill against in a pot on the stove-top. From the grill, we see that the fat is cooked off while in a pot on the stove-top, the fat comes out as liquid but still remains in the pot since it can't escape, this will resulting in eventual reuptake of tge fat by the meat.

Grilling as also be seen to preserves a higher amount of riboflavin and thiamine by preserving their role and healthy benefits obtained from the healthy diet.

Answer 2

The correct answer is that the saturated fat in meat undergoes a change in its physical state as it is heated, from a semisolid consistency to a liquid. When meat is grilled, the liquefied fat drips off, resulting in less saturated fat in the final product.

Grilling is a healthier cooking substitute to frying. It has been noted that the grilled meats have a diminished fat constituent, as the fat drips off with the cooking of food. The grilled foods also exhibit lower calorie content in comparison to the fried foods.