what is used to coagulate food
Answers.comÂ® is making the world better one answer at a time. COAGULATION. Individual protein molecules in raw meat are wound-up in coils, which are formed and held together by bonds. When meat is heated, the bonds break and the protein molecule unwinds. Heat also shrinks the muscle fibres both in diameter and in length as water is squeezed out and the protein molecules recombine, or coagulate. This is the final stage of the denaturation process, which results in the setting of protein. As coagulation occurs the amino acid chains undergo changes during the process of coagulation. The peptide bonds are broken causing the amino acid chains to unravel, causing the meat to become more tender.