TLE meat

• refers to parts of animal used as food.

less connective tissues and fat

muscles consist of threadlike called

found around the muscles and
within the muscles. it consists of protein and other
substances.

converted to gelatin during cooking.

• Collagen

• Elastin

• Reticulum

• Myglobin

the insoluble ligament that is yellowish color

• Reticulum

• Elastin

• Collagen

• Myoglobin

is similar to collagen but with fatty acids

• Elastin

• Collagen

• Reticulum

• Myoglobin

contributes to the color of meat

• Collagen

• Elastin

• Recticulum

• Myoglobin

contribute to the meat’s
tenderness, juiciness, and flavor.

fat surrounding the muscles

• Subcutaneous

• Intramuscular

• Intermuscular