What mechanical result occurs when lobster proteins are overcooked?
Answer
Proteins contract too much, squeezing out moisture, resulting in a dense, rubbery texture.
When lobster muscle fibers are exposed to excessive heat for too long, the proteins undergo excessive contraction. This extreme tightening forces the moisture content out of the muscle tissue. The mechanical consequence of this moisture expulsion and over-contraction is a dense, dry, and ultimately rubbery texture, which is the primary source of consumer disappointment in improperly prepared lobster.
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