Which undesirable outcome is generally expected when Nilgai steaks are cooked to 160°F or higher according to the matrix?
Answer
Significant moisture loss and toughness
The guidelines for cooking Nilgai strongly advise against reaching temperatures of 160°F and above for whole muscle cuts. This is because the meat is already exceptionally lean, lacking the intramuscular fat necessary to buffer the heat during extensive cooking. Consequently, exceeding the medium-rare threshold typically leads to the rapid expulsion of muscle moisture, resulting in a final product that is noticeably dry and tough in texture.
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