Slides in prostart stocks soups and sauces
While meat adds flavor to the stock, bones add body.
Gelatin is an animal protein that when dissolved in hot liquid adds to a rich mouth-feel. Mouthfeel is the sensation created in the mouth by the body, texture, and temperature of a food as it is eaten.
Stocks that are low in gelatin are thin like water and not satisfying.
Different types of bones have varying levels of collagen.
Bones from younger animals contain higher levels of collagen. As animals age, their bones become harder and collagen levels drop.
Collagen levels also vary from one part of the animal to another. Certain parts of the animal, such as joints, feet, and skin, have higher levels of collagen than other parts of the animal.