Connective tissue
aby
aby_tsu@yahoo.com
10/01/03 		What's the differences between the connective tissue and muscle fibers of meat and fish? Does that affects the texture or end result of cooked meat and fish?
ellen

10/31/03 		Good question. Connective tisue, which disolves when it reaches 160-170 degrees, is abundant in meat. Fish has very little, it melts rapidly, which is why it gets "flaky" when you cook it. That's why long slow cooking tenderizes beef (melts awaybthe tough connective tissue)but just toughens fish.