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MEAT

Horizontales
A protein found in connective tissue that is not very flexible.
A substance that surrounds muscle fibres (2 words).
The size of the muscle fibres affects_____.
The distribution of fat between the bundles of muscle fibres.
The composition of meat.
Verticales
A substance that changes meat to a bright red colour in the presence of oxygen.
A substance that gives the fat in meat a yellowish colour.
A purple/red tissue protein that contribute to the colour of meat.
A protein found in connective tissue.
A substance that is formed when collagen is exposed to moist heat.