Muscle proteins shrink and moisture is lost - as meat is heated, muscle proteins coagulate and shrink, squeezing out water. The longer you cook meat, the more water is forced out.
The loss of juices through evaporation and cooking determines the meat’s juiciness, the amount of shrinkage and the final cooked weight.
Prolonged or overcooking can result in dry meat that is tough to eat.
Answer:
a. rub it with a dry marinade before cooking.
Explanation:
According to a different source, these are the options that are included in this question:
a. rub it with a dry marinade before cooking.
b. soak it in high-acid marinade before cooking.
c. let it rest after it has cooked, but before it's sliced.
d. use an egg wash and seasoned breading before cooking.
The best way to increase the juiciness of meat and improve its flavor, texture and aroma is to rub it with a dry marinade before cooking. A dry marinade is a mixture of spices, which can include ingredients such as salt and paprika. To get the most flavor out of this, you should apply the marinade at least an hour before cooking.
