[化學]肉既質感唔同左

其實個ans 唔太正確,水的因素唔係主因,
係enzyme 的問題,醃肉的材料好多時會有d digestive enzyme,
d enz 可以break d tendon(中文唔知叫咩名), 令d肉soften

仲有,新鮮肉同雪過的都有分別,
生物死後,細胞內會有一d enz secrete出黎, lysosome 會secrete digestive enz
進行autolysis (自行分解)
因為d muscle 同 tendon 被自行分解,所以d質感soften.

建議你再問下d science老師

It is because of the loss of water from the meat.
When water in the meat is absorbed by table salt when preseving the meat, the meat will be dried up and become less elastic.

loss of oxygen from the meat

2008-03-17 04:01:05 補充：
h20 could be one, especially from the fridge there is the antixotical release of the energy that conserve about 40-80% of the meat source