Connective tissue. Muscle fibers are bundled,
held in place, and reinforced by sheets of
connective tissue. The more connective tissue
in a given piece of meat, the tougher its
texture.
Fat contributes to the apparent tenderness
of meat in three ways: fat cells interrupt and
weaken the sheet of connective tissue and the
mass of muscle fibers; fat melts when heated
rather than drying out and stiffening as the
fibers do; and it lubricates the tissue, helping
to separate fiber from fiber. Without much
fat, otherwise tender meat becomes
compacted, dry, and tough. Beef shoulder
muscles contain more connective tissue than
the leg muscles, but they also include more
fat, and therefore make more succulent dishes.
Muscle Fiber Types:
Meat Color
Why do chickens have both white and dark