17 февр. 2023 г. · There's elastin, the protein that makes up silverskin and ligaments. ... This is truer of collagen-rich cuts of meat like beef chuck than ones ...

Most of the choice cuts of meat from the hindquarter and loin contain less than 0.2% elastin on the dry weight basis, i.e. less than 5% of the total connective ...

3 апр. 2024 г. · Collagen, the most abundant type, contributes to the toughness of meat. Elastin, found in smaller amounts, provides meat with its elasticity.

From a nutritional aspect, collagen and elastin are of lower biological value than other meat proteins. Thus, variation in the content of collagen and elastin ...

8 дек. 2017 г. · The elastin is between the steak and the fat so not really practical to trim it off before cooking however, once it's on the plate you can use a sharp knife to ... Is it unhealthy to eat the gristle on meat (lamb or steak ... Why is silver skin in meat bad? Другие результаты с сайта www.quora.com

When the lateral deformation of a sample is in the direction of muscle fibres, the more the meat has been stretched ante-rigor, the smaller the strain range in ...

So, collagen predominates over elastin in most cuts of meat, except for some muscles in the round, the chuck (or shoulder area), and some cuts from the legs.

22 окт. 2024 г. · ... Very young animals have more collagen and elastin than mature animals, but veal and lamb have a very soluble collagen and consequently a ...