[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-402306-105":59,"doc-detail-402306-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","meal-prep-meat-science-activity-instructions-and-explanation","Meal Prep + Meat Science - Activity Instructions and Explanation","","Meal Prep + Meat Science introduces participants to meat science through a hands-on setup comparing enzymatic and physical protein degradation. The activity uses whole muscle animal protein divided into “Enzymatic,” “Physical,” and “Control” containers, then applies two acidic marinade recipes and a fork-piercing method while requiring safe storage, cooking, observation, and post-cook recording. Learners review worksheet questions to compare tenderness and texture changes. The guide emphasizes cross-contamination prevention and proper food safety.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/meal-prep-meat-science-activity-instructions-and-explanation/402306/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/meal-prep-meat-science-activity-instructions-and-explanation/402306.png","ImageObject",300,407,{"name":92,"@type":93},"Alexandar","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the purpose of the “Enzymatic,” “Physical,” and “Control” containers?","Question",{"text":112,"@type":113},"The containers separate the protein samples into three conditions: enzymatic breakdown using marinades, physical breakdown using fork piercing, and a control with no treatment beyond storage. This setup allows comparison of tenderness and texture after cooking.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What marinades are used in the enzymatic container?",{"text":117,"@type":113},"Marinade #1 is Ginger-Soy, and Marinade #2 is Tangy Lime. Both include acidic ingredients and other components like soy sauce or lime juice, honey or brown sugar, garlic, and ginger or garlic.",{"name":119,"@type":110,"acceptedAnswer":120},"How does the activity explain physical breakdown and its effect on tenderness?",{"text":121,"@type":113},"Physical breakdown is created by physically changing the product, such as piercing the entire muscle surface with a fork. The action disrupts muscle fibers by shortening their length, which the guide links to tenderizing the meat.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},402306,1790717187,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":81,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":39,"preview_page_count":4},962090768658,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Meal Prep + Meat Science EXPLANATION  \nDESCRIPTION: This SET activity will expose participants to meat science and the scientific effects of mechanical and physical protein degradation while teaching food safety, observation, and critical thinking skills  \nSUPPLIES:  \n• Meat  \n• Various pantry ingredients  \n• Containers with lids/covers (3)  \n• Items to label containers (stickers, tape, markers, etc. )  \n• Cutting board  \n• Forks  \n• Paper and Pencil  \nACTIVITY STEPS:  \n1. Choose a whole muscle (not ground) animal protein that is easily available to you (beef, pork, chicken) for which you intend to use for three meals or can spare three “samples” from.  \n2. Place each portion or sample of the whole muscle animal protein in a separate container.  \n3. Label containers:  \nI. “Enzymatic”  \nII. “Physical”  \nIII. “Control”  \n4. Using the questions from the “worksheet” make observations about the muscles before you begin.  \n5. In the container labeled “enzymatic” choose a provided marinade recipe, mix and cover the meat. Safely store in refrigerator until ready to cook. Feel free to research a recipe using acidic ingredients in place of the provided marinades.  \nI. Marinade \\#1: Ginger-Soy  \n• 1/3 cup soy sauce (average pH 4.8)  \n• 2 tablespoons fresh lemon juice (average pH 2.00 – 2. 60)  \n• 2 tablespoons honey  \n• 1 tablespoon minced garlic  \n• 2 teaspoons minced fresh ginger  \n• 1 teaspoon freshly grated lemon peel  \nII. Marinade \\#2: Tangy Lime  \n• ¼ cup fresh lime juice (average pH 2.00 – 2.35)  \n• 2 tablespoons vegetable oil  \n• 2 tablespoons brown sugar  \n• 1 tablespoon Worcestershire sauce  \n• 3 teaspoons minced garlic  \n6. For the container labeled “physical” remove and place meat on clean cutting board. Using a fork pierce the entire surface area of the muscle multiple times. Once the entire surface has been pierced, return to the labeled container, cover and safely store in refrigerator until ready to cook.  \n7. For the container labeled “control” simply, cover and safely store in refrigerator until ready to cook.  \n8. As you are ready to prepare a meal using one of these proteins use the questions from the “worksheet” and record observations about the muscles before and after cooking.  \n9. Cook muscles as needed for a consumable meal.  \n10. Observe and record tenderness levels and texture after each meal  \n11. After all muscles are used review worksheet and compare the effects of enzymatic and physical protein degradations effect on tenderization of meat.  \nNOTE: Clean hands and equipment with soap and water after handling raw meat to avoid cross-contamination. Keep all proper food safety methods in mind when handling and cooking raw meat  \nRESOURCES:  \nBeef Checkoff. (n. d. ) Beef is what’s for dinner: ginger-soy marinated top round steak. Retrieved from [https://www.beefitswhatsfordinner.com/recipes/recipe/2879/ginger-soy-marinated-top-round](https://www.beefitswhatsfordinner.com/recipes/recipe/2879/ginger-soy-marinated-top-round)steak  \nBeef Checkoff. (n. d. ) Beef is what’s for dinner: tangy lime marinade. Retrieved from [https://www.beefitswhatsfordinner.com/recipes/recipe/3277/tangy-lime-marinade](https://www.beefitswhatsfordinner.com/recipes/recipe/3277/tangy-lime-marinade)  \nTHE SCIENCE:  \nAnimal muscles are made up of fibers known as myofibrils. These fibers are why you see “grains” within the muscle, or it appears to have a direction. Amount and type of fibers along with connective tissue found in a specific muscle help determine if that muscle would be tough to eat. Disruption of the fibers can affect meat tenderness.  \nEnzymatic breakdown is when enzymes (proteins) help speed up biological reactions that can result in chemical changes of a product. This can occur with the addition of an acidic ingredient that is more acidic then the meat itself. Meat has an average pH of 5.4-5.7. When meat is covered with these ingredients, with time they will enzymatically work to breakdown the muscle fiber and collagen struc","cbCaiuPovXYqbyej","https://ap.wps.com/l/cbCaiuPovXYqbyej","pdf",225740,"English","# Activity Steps\n## Supplies\n## Steps (1-11)\n# Science Background\n## Myofibrils and connective tissue\n## Enzymatic breakdown\n## Physical breakdown","[{\"question\":\"What is the purpose of the “Enzymatic,” “Physical,” and “Control” containers?\",\"answer\":\"The containers separate the protein samples into three conditions: enzymatic breakdown using marinades, physical breakdown using fork piercing, and a control with no treatment beyond storage. This setup allows comparison of tenderness and texture after cooking.\"},{\"question\":\"What marinades are used in the enzymatic container?\",\"answer\":\"Marinade #1 is Ginger-Soy, and Marinade #2 is Tangy Lime. Both include acidic ingredients and other components like soy sauce or lime juice, honey or brown sugar, garlic, and ginger or garlic.\"},{\"question\":\"How does the activity explain physical breakdown and its effect on tenderness?\",\"answer\":\"Physical breakdown is created by physically changing the product, such as piercing the entire muscle surface with a fork. The action disrupts muscle fibers by shortening their length, which the guide links to tenderizing the meat.\"}]","Meal Prep + Meat Science - Activity Instructions and Explanation | PDF",1790528979]