Meat:Texture ◼ Tenderness and Ease of Chewing ◼ Dependent on water and water binding capacity ◼ Muscle Fibers ◼ Connective Tissue • Collagen • Elastin • Reticulin Fibers ◼ Fat ◼ CarbohydratesMeat:Texture ◼ Tenderness and Ease of Chewing ◼ Dependent on water and water binding capacity ◼ Muscle Fibers ◼ Connective Tissue • Collagen • Elastin • Reticulin Fibers ◼ Fat ◼ Carbohydrates