Tag: Muscle fiber

The color of meat is determined primarily by the myoglobin content within the muscle fibers. This oxygen-storing protein gives muscle its red hue, directly correlating red meat with a high concentration of slow-twitch, not fast-twitch, muscle fibers.

The distribution of slow-twitch versus fast-twitch muscle fibers in the quadriceps femoris can vary dramatically in humans, ranging from less than 20% slow-twitch in some elite sprinters to as high as 95% in top marathoners. Knowing how to identify fiber type can offer insights into human physiology or the composition of a textile material.

According to the USDA, meat muscle is approximately 75% water, making it the most significant single component by weight. This article explores the fundamental structure of meat by explaining what are the three major components of meat—water, protein, and fat—and their crucial roles in determining its texture, flavor, and cooking properties.