Collagen used in a sentence

Collagen in a sentence as a noun

Make a guess as to how much collagen is in the meat --- in other words, how tough is the cut?

Do most of the cooking with the meat at about 160 F for melting the collagen.

So, melt out the collagen without ruining the proteins.

One big clue is that collagen fibers in skin and bone are piezoelectric.

All its cells removed, leaving only the collagen form, so there's no host-graft immune reaction.

You really get the maximum smoke up through the range of 125 through 150 or so as the smoke ring forms...it's all related to collagen breaking down.

Supposedly the proteins are always tender; only the collagen is tough.

A "nano-cream" that restores collagen in the skin becomes available first by prescription, then over the counter6.

Wrinkles are associated with the loosening of the collagen support framework for the skin.

It prevents your body from making collagen, which is the connective tissue that holds your body together, so you sort of fall apart from within—your teeth fall out, your connections all loosen, and you hemorrhage and die.

Amazing!The other ink dispensers would take their turn, laying down a lattice of collagen and fibroblasts that would solidify around the network of fugitive ink, encasing it in tan-colored living tissue.

The interactions between calcium, magnesium, vitamin D, vitamin A, vitamin K, collagen, silicon, and boron also somehow affect this process, but the exact mechanisms are not yet fully understood by scientifically sound research.

In practice, you aim never to exceed the temperature at which the protein expels all the water from the food; think: absolutely perfectly cooked steak --- or, more magically, think a short rib, cooked to the doneness of a perfect steak, but with all the collagen converted to gelatin as if in a braise; it's the best of both worlds.

Whether you're cooking chicken, turkey, pork, beef, eggs, or anything else solid built on a protein matrix, overcooking will result in a dry and tough end product[+].+ - The notable exception being very long-cooked proteins, which do relax and become tender again, but require the presence of fat and/or collagen and/or sauce to maintain the experience of juiciness.