connective tissue

A Dictionary of Food and Nutrition | 2005 | 630 words | Copyright

connective tissue Consists of the protein collagen which in fish is found between the muscle segments (myotomes); in meat it is spread through the muscle, uniting the muscle fibres into bundles and supporting the blood vessels (a kind of soft skeleton), and consists of both collagen and elastin.

A high content of connective tissue results in tougher meat.

Collagen is insoluble; it is converted to soluble gelatine by moist heat, so making the food more tender. Tough meat is softened to some extent by stewing, but roasting or frying has little effect. Elastin is unaffected by heating, and remains tough, elastic, and insoluble.

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DAVID A. BENDER. "connective tissue." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

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DAVID A. BENDER. "connective tissue." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-connectivetissue.html

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