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Meats (Composition ((Fat 5% ((Tenderness - Marbling separates muscle…

- - - - Tenderness - Marbling separates muscle fibers, making them easier to chew.
      - Juiciness - Marbling is fat that is deposited within the muscle tissue
      - Flavor - The main source of flavor in meat
- - - - Usually yellow in color and is usually the tendons that surrounds the meat. Older animals have a higher proportion of elastin than younger animals
  - - - Usually white in color, moist heat will turn collagen into gelatin and water
  - - - Muscle fibers are bound together in a network of proteins called connective tissues
  - - - Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of a meat
- - - - Meat that has not had enough time to soften, relatively tough and flavorless
  - - - Carcasses are broken into smaller cuts and enclosed in plastic vacuum packs
  - - - Process of storing meats, usually large cuts, under carefully controlled conditions.