Regarding muscle structure,
A) fish muscles are less than three inches in length.
B) heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish.
C) fish muscles are arranged into myocommata, which are separated by connective tissue called myotomes.
D) the gel-forming ability of the muscle fat and carbohydrate contributes to a soft, gel-like texture.

Question

Quizplus · Accepted Answer

Fish muscles are arranged into myotomes, which are separated by connective tissue called myocommata. Heat softens the collagen in the myocommata, leading to the flaking texture of cooked fish.

Regarding Muscle Structure