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Chapter 36: Meats

Chapter 36: Meats. 1. Compare collagen and elastin. Collagen is thin, white, transparent tissue found in tendons. It softens to gelatin when cooked. Elastin is tough, elastic, and yellowish and is found in ligaments and blood vessel walls. It must be pounded, cut, or ground to tenderize.

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Meat

Meat. Basics. Meat = the edible muscle of animals Contains both visible ( marbling )and invisible fat Meat is an excellent source of protein. Also, a major source of iron, zinc, and other vitamins. But can be very high in saturated fat. More Info. Tenderness

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Chapter 36: Meats

Meat