Review ArticleA review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes Posted on November 15, 2022December 13, 2022Author sonataPosted in Small Business Cooking 11-14 Years However, during cooking, the weak hydrogen bonds are broken and the protein begins to decompose and react with water molecules to form gelatine. This tenderises the meat, giving it a softer, more palatable texture. As the food …