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Dense connective tissue also known as fibrous tissue [8] is subdivided into dense regular and dense irregular connective tissue. [9] Dense regular connective tissue, found in structures such as tendons and ligaments , is characterized by collagen fibers arranged in an orderly parallel fashion, giving it tensile strength in one direction.
Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat.
The word meat comes from the Old English word mete, meaning food in general.In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can include offal, other edible organs such as liver and kidney. [1]
Stew meat usually consists of the inexpensive cuts of beef with tough connective tissue. Think: chuck roast and bottom round. ... It needs to be cooked low and slow, so that tissue breaks down and ...
It's known for having a good amount of marbling and connective tissue, but when it's cooked slowly, it can become meltingly tender. ... With plenty of low and slow cooking, the meat can become ...
On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. [1] In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, species, breed, protein intake, calcium status, stress before and at killing, and how the meat is treated after slaughter. [3]
The meat has been seemingly disintegrated into stringy ... Gerrard says that this myopathy “has been contributed to decreases in connective tissue strength that holds the muscle bundles together
Since the blood is no longer being circulated through the body, the lactic acid starts to break down the muscle and connective tissues around it. [3] The process takes at a minimum eleven days. The longer the meat is hung, the better the flavor will be, but also the higher the chance that the meat will spoil.