Question

допоможіть будь-ласка з англійським даю много баллов!!!!

Answer 1

Ответ:

1. Meats represent one of the most popular sources of protein.
2. An examination of meat structure enables us to form a picture of the parts.
3. The muscle fibres are tubelike in structure and tapering at each end.
4. These are held together by the so called connective tissue.
5. Fat fibres can be found held within the meshes of the connective tissue.
6. Bundles of muscle fibres are held to the bony structure of the animal by dense strands of connective tissues called tendons.
7. Within the muscle fibres are cells of salts, vitamins A and B complex, and others in small quantities, enzymes and certain proteins - myosin (globulin), myogen (albumin, and derived proteins).
8. The muscle fibres of red meat contain more hemoglobin and muscle pigments than the light or colorless meat.
9. Glycogen and dextrose are present in greater or lesser amounts in all muscle fibres.
10. The location and distribution of the fat greatly affect the tenderness of the meat.

I hope i didn't mistake, good luck!
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