Which meats come from an animal's weaker muscles, or any relatively low-activity muscles that have fine-textured muscle fibers?*1 pointTender CutLess Tender CutTough CutVariety Cut

What do we notice about the characteristics of the meat as you move from the back of the animal to the front?1 pointLess fat is presentThe meat becomes stronger in flavourThe percentage of fat increases in relation to the lean portion of the meatAll of the above are true

Which type of muscle fiber contributes most to muscular endurance?Group of answer choicesall answers are correctcardiacfast-twitchslow-twitch

What is the name of the contractile protein fibres within muscle fibres?

Which muscles are the strongest?

hich of these might be part of an animal's muscular system? Select all that apply.bonesleg musclesthe heartlungsSubmit