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Answer :
Final answer:
More soluble collagen usually leads to increased tenderness in meat because it converts into gelatin during cooking, which is soft and improves meat's texture.
Explanation:
More soluble collagen in meat generally leads to increased tenderness. Collagen is a protein that is part of the connective tissue in meat, and higher solubility means it breaks down more easily during cooking, which makes the meat more tender.
This is because the connective tissue is one of the factors that contribute to the toughness of meat, and when collagen breaks down, it converts into gelatin, which is soft and gives a pleasant texture to the meat.
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