Regarding Muscle Structure

question 62

Multiple Choice

Regarding muscle structure,

• A) fish muscles are less than 3 inches in length.
• B) heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish.
• C) fish muscles are arranged into myocommata, which are separated by connective tissue called myotomes.
• D) the gel-forming ability of the muscle fat and carbohydrate contributes to a soft, gel-like texture.

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