Which connective tissue is particularly tough and remains intact after cooking?

Which connective tissue is particularly tough and remains intact after cooking?

• A. Collagen
• B. Elastin
• C. Gliadin
• D. Myoglobin

Answer: (B)

Elastin is the connective tissue that stays tough after cooking. In meat, collagen softens and dissolves into gelatin when cooked with moisture, helping to tenderize the meat. Elastin, however, is highly cross-linked and heat-stable, so it doesn’t break down or gelatinize easily and remains chewy even after cooking. Gliadin is a gluten protein found in wheat, not a connective tissue, and myoglobin is the pigment in muscle, which denatures with heat but isn’t connective tissue. So elastin is the tissue that remains intact and tough after cooking.

Elastin is the connective tissue that stays tough after cooking. In meat, collagen softens and dissolves into gelatin when cooked with moisture, helping to tenderize the meat. Elastin, however, is highly cross-linked and heat-stable, so it doesn’t break down or gelatinize easily and remains chewy even after cooking. Gliadin is a gluten protein found in wheat, not a connective tissue, and myoglobin is the pigment in muscle, which denatures with heat but isn’t connective tissue. So elastin is the tissue that remains intact and tough after cooking.