How to pronounce “myosin” in English

one of these-- myosin-- is actually cooked and denatured, and the actin is actually still in its native structure.

In the case of something like steak tip, it's going to be myosin and actin, and we happen to prefer meats where

But unfortunately, the 165 point is higher than the temperature point at which the myosin protein is denatured.

Specifically, the two are myosin and actin.

You can either have it be literally tough, because the myosins denature and change the texture, or you can have it be cold enough, but potentially have a

And if it's a low collagen cut of meat, well, make sure you think about the myosin and the actin and the temperature

steak, it looks like right at 122 degrees one of these proteins, myosin, begins to denature.

And unlike myosin when it denatures, it changes its texture and gets tough and dry and not so delicious.

Well, we were talking about myosin and actin a few minutes ago and it comes to this texture of the proteins.

Actin, myosin, another important thing called collagen.