Meat: Texture a Tenderness and Ease of Chewing a Dependent on water and water binding capacity Muscle fibers Connective Tissue ● Collagen ●E| astin ● 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