Why is elastin a factor in meat and poultry peparation?
Elastin is a connective tissue, a binding fiber, that gives muscles their strength to attach other tissues. Large amounts of elastin makes meat from beef, pork, and chicken tough. The shorter you cook meat and poultry, the softer the elastin fibers are, but at the same time, under-cooking meat and poultry is a safety hazard. That’s why it is so difficult to prepare meat and poultry so that is is flavorful and soft, and not tough and dry.
