What mouthfeel describes undercooked lobster meat when bitten into?
Answer
Gummy or slightly rubbery
The tactile assessment, or mouthfeel, serves as conclusive confirmation when visual checks suggest an issue. Undercooked lobster meat fails to reach the structural integrity required for optimal consumption because the proteins have not set completely. This incomplete setting results in a distinctly gummy texture, often feeling slightly resistant or clinging unpleasantly, rather than cleanly separating. It might also possess a rubbery quality, suggesting uncooked gelatinous material rather than firm, set muscle fiber. This contrasts sharply with properly cooked meat, which should be firm but tender, offering resistance without clinging or feeling dense in an undesirable way.
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