When meat is heated, several physiological and chemical processes contribute to its shrinkage. Here are the main factors:
1. **Protein Denaturation**: Heat causes proteins in meat, such as collagen and myosin, to denature. This means that their molecular structure changes, causing them to unfold and lose their original shape. As proteins denature, they exude moisture, which can lead to shrinkage.
2. **Collagen Breakdown**: In tougher cuts of