In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > I was making dad's latest batch of calves foot jelly and tried to add
> > some pureed beef heart to it for nutrition.
> >
> > The beef heart MELTED all the jell! I had a nice solid batch of jelled
> > stock and adding the pureed heart to it totally prevented it from
> > jelling. I actually tried adding more jelled stock to it in case it was
> > a dilution issue.
> >
> > What enzymes are in beef heart that melt collagen???
> >
> > I ended up freezing the resulting stuff for soup later on.
> > --
>
>
> None. Physical reaction, not chemical. The collagen in gelatine isn't
> intact.
>
> Gels/jellies are formed by networks of molecules trapping liquids (or
> air in the case of aerogels). Disrupting that network will destroy the
> gel. Cutting into a formed set gel will 'break' it, with resultant
> 'weeping'. Or else the 'weeping' gel is too old and breaking down anyway
>

It was freshly made jell from pork hocks. <g> But thanks!

>
> Adding the beef heart particles prevented the network from forming
> again.
>
> Layering the beef heart with partially cooled jelly will work, just as
> layering fruit/vegs with gelatin makes those nice moulded jellies.
>
> OK?

Ok, it's just that I've pureed other meats and it never did this to me.
Beef shank meat etc. It's only beef heart that ever caused it to stay a
liquid...
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama