1.   Acids can, however, cause the meat to lose some of its moisture retention.

2.   Cook over medium heat, stirring often until meat loses its red color.

3.   Crumble meat with a fork, stir well and cook until meat loses its red color.

4.   Exudative meat loses much of its moisture as it cooks, which is why a fried pork chop can taste like leather.

5.   Simmer until meat loses red color.