A type of meat that is usually lean and has little connective tissues

Meat is composed of ____ Protein

It is the intramuscular fat that gives steak its flavor and tenderness.

General term that describes ligaments, tendons, silver skin, fibrous tissues, and more

This refers to white flecks and streaks of fat within the lean sections of meat.

5 % of the total weight of meat is _____

It a protein that forms the silverskin and ligaments in a cut of meat. It is what we would consider the “gristle” part on a steak or other cut of meat. Regardless of cooking method or approach, gristle will always be tough and chewy

The fat on the surface of the meat.

Meat is comprised of ____ water.

the meat is surrounded with layers of fat

This occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat.

It is accomplished by cutting strips of salt pork lengthwise with the rind two inches long and one quarter inch wide, and with aid of the needle, drawing these pieces through the surface of the meat

It is composed of small fibers bound in small bundles usually found in least exercised parts of the animal