What texture results if lobster meat is undercooked?
Answer
The texture will be translucent and mushy, lacking the desired firmness.
The primary determinant of texture is the extent of protein setting achieved during cooking. If the cooking time or temperature is insufficient, the muscle fibers do not contract adequately. This leads to a state where the meat has not fully transitioned from its raw state; it remains translucent, lacks the required firmness, and possesses a mushy consistency, indicating that it requires additional time on the heat source.
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