The most important influence on the tenderness of meat is the ___

The most important influence on the tenderness of meat is the ___

• A. Age of the animal
• B. Diet
• C. Location of the meat on the animal’s body
• D. Marbling

Answer: (C)

Tenderness is largely determined by the muscle itself and how that muscle is used in the animal. Different muscles vary in fiber composition and how much connective tissue they contain, which is tied to how much the muscle is exercised. Muscles that do a lot of work accumulate more collagen and tougher tissue, so meat from those areas tends to be tougher. In contrast, muscles that are used less have less connective tissue and are more tender. That’s why cuts taken from different locations on the carcass show markedly different tenderness levels—the location marks the muscle type and its history of use. Other factors like age, diet, and marbling can influence tenderness as well, but the inherent differences between muscles based on location are typically the strongest determinant. For example, cuts from areas with low-used muscles tend to be tender, whereas cuts from high-use areas have tougher texture due to more connective tissue.

Tenderness is largely determined by the muscle itself and how that muscle is used in the animal. Different muscles vary in fiber composition and how much connective tissue they contain, which is tied to how much the muscle is exercised. Muscles that do a lot of work accumulate more collagen and tougher tissue, so meat from those areas tends to be tougher. In contrast, muscles that are used less have less connective tissue and are more tender. That’s why cuts taken from different locations on the carcass show markedly different tenderness levels—the location marks the muscle type and its history of use.

Other factors like age, diet, and marbling can influence tenderness as well, but the inherent differences between muscles based on location are typically the strongest determinant. For example, cuts from areas with low-used muscles tend to be tender, whereas cuts from high-use areas have tougher texture due to more connective tissue.