Final answer:
The texture and taste of food, particularly meat, are impacted by the breakdown of connective tissue during cooking, which also affects water holding capacity. The addition of solutes like salt and sugar reduces the water activity, preserving the food and enhancing its flavor.
Step-by-step explanation:
The contribution to texture and taste, as well as increased water holding capacity in meat, is a result of changes that occur after slaughter. When meat is cooked, the connective tissue fibers are broken down, which makes the meat easier to chew and helps with digestion. However, overcooking can shrink the coagulated protein, reducing digestibility. Water content is crucial for the texture of food; the addition of solutes like salt or sugars can lower the water activity without physical drying. This process creates a hypertonic environment, drawing water out of microbial cells, which leads to high osmotic pressure that many microorganisms cannot survive. Consequently, foods like honey, salted meats, and jams have a long shelf life without refrigeration. These processes and attributes improve the taste and texture of foods, making them more palatable and safer for consumption.