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Oxtail
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male.[citation needed] An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.
Oxtail Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Oxtail has a rich and savory umami flavor due to its high collagen content. |
| Texture | Tenderness | Oxtail is known for its tender meat that becomes fall-off-the-bone after long periods of cooking. |
| Nutritional Value | Macronutrients | Oxtail is a good source of protein and fat, making it a hearty and filling dish. |
| Micronutrients | Oxtail is rich in essential minerals such as iron and zinc, which are important for overall health. | |
| Color | Maillard Reaction | When oxtail is browned during cooking, the Maillard reaction occurs, giving it a deep, golden-brown color and enhancing its flavor. |
| Aroma | Volatile Compounds | Oxtail releases aromatic compounds during cooking, creating a rich and enticing aroma. |
| Cooking Behavior | Water Retention | Oxtail has a high water content and retains moisture well when cooked slowly, resulting in a juicy and flavorful dish. |
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