Abstract

All the meats, whether form cow, sheep, or pig have both physical and chemical characteristics. Physical Characteristics The physical characteristics of meat are discussed below. Muscle Tissue The is a fibrous connective tissue and it is further divided into skeletal, cardiac, and smooth muscle. The smooth muscle is also known as visceral muscle. This would include all the arteries and the veins in the meat. The skeletal muscle is responsible for most of the muscle weight on a carcass and is made up of muscle fibres. The cardiac muscle, as its name implies, is what forms the animal's heart. Smooth muscles are found in an animal's stomach, reproductive organs, and circulatory system.