Connective tissue in the animal and ultimately in the meat is part of
A) adipose tissue, which acts as the "glue" for muscle fibers.
B) collagen, ATP, and lignin.
C) elastin, which is related to reticulin and holds muscles to tendons.
D) tendons and ligaments and the "glue" that holds muscle cells together.

Question

Quizplus · Accepted Answer

Connective tissue in animals, which becomes part of the meat, includes tendons and ligaments, as well as substances like collagen and elastin that act as the "glue" holding muscle cells together. This is essential for the structure and function of muscles.

Connective Tissue in the Animal and Ultimately in the Meat