The principal effect of cooking meat on the bone is that it alters the flavour and texture. Albumen and collagen in the bones release gelatin when boiled which adds substance to stews, stocks, soups and sauces.The Sydney Morning Herald: Savour the flavour The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking.LBC: Cooking in the credit crunch
