On Food and Cooking

eloquently about the disappearance of our food animals as the system of meat production changed in the 19 ...

Meat was a neatly wrapped package one bought at the market. Nature did not have much to do with it. — William ...

synthetic hormones, including estrogen and testosterone, produce leaner, more muscular cattle more rapidly and ...

that these residues are harmless when ingested by humans. Antibiotics Efficient industrial-scale meat pro ...

to control, Europe and Japan restrict the use of antibiotics in animals. Humane Meat Production To many peopl ...

try to make their brief lives as satisfying as possible. It would certainly be a challenge to raise me ...

fibers and connective tissue are groups of fat cells, which store fat as a source of energy for the muscle fibe ...

comes from the mass of muscle fibers, which cooking makes denser, dryer, and tougher. And their elongated arran ...

packed together in the cells, the harder it is to cut across them. So the meat of older, well exercised anim ...

exercise bulk up the muscle fibers, they also bulk up and toughen the connective tissue. Connective tissue inc ...

muscle fibers, which become tougher with cooking, the connective tissue becomes softer. An animal starts out life ...

“marbling” is used to describe the pattern of white splotches in the red matrix of muscle. Tissues and Textures ...

include a number of different muscles and their connective-tissue sheaths. They are therefore relatively toug ...

Connective tissue. Muscle fibers are bundled, held in place, and reinforced by sheets of connective tissue. The ...

meat, and why do the two kinds of meat taste different? Why is veal pale and delicate, beef red and robust? T ...

White Muscle Fibers White muscle fibers specialize in exerting force rapidly and briefly. They are fue ...

Steer anatomy and cuts of beef. The shoulder, arm, and leg do most of the work of supporting th ...

fat (in the form of fatty acids) and oxygen from the blood. Red fibers are relatively thin, so that fatty aci ...

during its prolonged dives, have 25 times more myoglobin in their cells, and are nearly black. Fiber Proport ...

their breast muscles consist predominantly of white fibers, while their leg muscles are on average h ...