include a number of different muscles and their connective-tissue sheaths They are therefore relatively tough The tenderloin is appropriately named because it is a single muscle with little internal connective tissue that runs along the back and gets little action; it’s tender Bird legs are tougher than breasts for the same reasons; the protein in chicken legs is 5–8% collagen compared to 2% in the breast Younger animals — veal, lamb, pork, and chicken all come from younger animals than beef does — have tenderer muscle fibers because they are smaller and less exercised; and the collagen in their connective tissue is more rapidly and completely converted to gelatin than older, more cross-linked collagen Connective tissue Muscle fibers are bundled, held in place, and reinforced by sheets of connective tissue The more connective tissue in a given piece of meat, the tougher its texture Fat contributes to the apparent tenderness of meat in three ways: fat cells interrupt and weaken the sheet of connective tissue and the mass of muscle fibers; fat melts when heated rather than drying out and stiffening as the fibers do; and it lubricates the tissue, helping to separate fiber from fiber Without much fat, otherwise tender meat becomes compacted, dry, and tough Beef shoulder muscles contain more connective tissue than the leg muscles, but they also include more fat, and therefore make more succulent dishes Muscle Fiber Types: Meat Color Why do chickens have both white and dark ... Fat contributes to the apparent tenderness of meat in three ways: fat cells interrupt and weaken the sheet of connective tissue and the mass of muscle fibers; fat melts when heated rather than drying out and stiffening as the. ..Connective tissue Muscle fibers are bundled, held in place, and reinforced by sheets of connective tissue The more connective tissue in a given piece of meat, the tougher its texture Fat contributes to the apparent tenderness... rather than drying out and stiffening as the fibers do; and it lubricates the tissue, helping to separate fiber from fiber Without much fat, otherwise tender meat becomes compacted, dry, and tough Beef shoulder muscles contain more connective tissue than