Is Bacon a Soft Meat? Unpacking the Science Behind Its Unique Texture
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6 min read
According to food science, bacon is not a single-texture food but rather a culinary paradox, renowned for its ability to be both crispy and tender at once. This unique mouthfeel is a direct result of its high fat-to-meat ratio, the curing method used, and the chemical reactions that occur during cooking, all of which challenge the simple classification of "soft meat".
