Muscle Fibers

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

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Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat. Fine-grained meat is composed of small fibers bound in small bundles. Coarse-textured meat has large fibers.

Feel the cut surface of a tenderloin steak, and compare its smooth texture to the rough cut surface of brisket or bottom round.

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