What happens to meat at 68 degrees Celsius?

At 68 degrees Celsius, meat begins to undergo significant changes due to the effects of heat on its proteins and moisture content. One of the primary reactions occurring at this temperature is the denaturation of proteins. When proteins denature, they coalesce and the muscle fibers tighten, which can lead to the expulsion of moisture and juices out of the meat.

As meat cooks, the heat causes the muscle fibers to contract, squeezing out moisture that would otherwise contribute to juiciness. This is particularly important in cooking techniques where maintaining moisture is crucial for preserving flavor and texture. Thus, at this temperature, meat commonly loses its juices, which can lead to a drier final product if not monitored closely.

The other options suggest positive results of cooking meat, which may contradict the typical outcomes at this specific temperature. Understanding the science behind how meat behaves at various temperatures is essential for achieving desired cooking results in culinary practices.