Comments on: The Science Behind Meat

By: Ggma

Ggma — Wed, 01 Feb 2012 03:38:34 +0000

looks like this site has helped with a lot of homework. LOL!!!

By: Ggma

Ggma — Wed, 01 Feb 2012 03:37:04 +0000

I’m in seventh grade and doing a science project about dissolving meat with Coca Cola. I have to write 5 paragraphs!!! Im just a kid. Gosh! Teehee! really helped thx

By: bettyann maddox

bettyann maddox — Thu, 17 Jun 2010 03:20:49 +0000

75% of muscle tissue is water, fat, or collogen which is it.

By: Crystal

Crystal — Wed, 24 Mar 2010 03:45:56 +0000

Thanks for the info! I had a question in my anatomy and phsiology class, “With age, the collagen-containing connctive tissue covring the skeletal muscls increase and the number of muscle fibers decrease. Is meat from an older or younger animal more tender? Explain.” Reading this has helped me to answer this question.

By: Monica.

Monica. — Tue, 24 Feb 2009 03:01:46 +0000

what is meat made up of and what are the functions of these things?

By: Luke

Luke — Fri, 06 Feb 2009 15:36:02 +0000

If the fibers are shorter or less thick, the meat will be more tender and will not have to be cooked as long.

By: Jennie Paul

Jennie Paul — Fri, 06 Feb 2009 09:44:43 +0000

hi i have a question for you … ‘How does the muscle fibres affect the wuality of the meat and cooking times?’ xxx

By: kring

kring — Sun, 30 Sep 2007 12:07:55 +0000

thank you very much! this site help me answer our homework. Th e question is ” why is it that the more exercised the meat the more highly developed the flavor?”