The phrase "melts in your mouth" has been applied to meat very commonly, but I was wondering about what actually happens on a molecular level to give that appearance or sensation.
This was prompted by someone asking about how some bacon that they had eaten turned from a solid into a salty liquid in a matter of seconds. Is that the same as how other cuts of meat seem to do so? Or are they different mechanisms? Does the meat or some component actually dissolve, or does it just lose cohesion? How does this actually occur?
I'm not quite certain whether to ask this here or on Chemistry, but I thought that it was more applicable here. I am interested in as technical an explanation as possible, however, which is what gave me pause.