TLE L1

is animal flesh that is eaten

as food.

It is about 70% of muscle tissue.

It is about 20% of muscle tissue. Protein coagulates when it is heated

It is about 5% of muscle tissue.

marbling is fat that is deposited within the muscle tissue.

Marbling separates muscle fibers, making meat easier to chew.

Fat is the main source of flavor in meat.

It plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling or sauteing.

Lean meat is composed of long, thin muscle fibers bound together in bundles.

Small fibers bound in small fibers.