Hello, I'm a food science expert with a strong background in the composition and properties of various food components, including proteins like elastin found in meat.

Elastin is a type of connective tissue protein that is ubiquitous in the animal kingdom. It is a key component of the extracellular matrix and is highly elastic, allowing it to stretch and then return to its original shape. This property is particularly important in the skin, lungs, and arteries, where it helps to maintain the integrity and flexibility of these tissues.

In the context of meat, elastin is found within the muscle fibers and contributes to the overall texture of the meat. It is less abundant than collagen, another connective tissue protein, but it plays a significant role in the tenderness and juiciness of cooked meat. When meat is cooked, the collagen and elastin undergo denaturation, which can lead to a more tender product. However, if the cooking temperature is too high or the cooking time is too long, the meat can become tough, as the proteins coagulate and contract.

Elastin is also important in the aging process of meat.
Aging meat allows enzymes to break down some of the connective tissues, including elastin, which can result in a more tender and flavorful product.

In summary, elastin is a crucial protein in meat that contributes to its texture and quality, and its interaction with cooking processes and aging times can significantly affect the final product's tenderness and taste.

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The fat melts as the meat is cooked, giving this muscle tissue flavor and texture. ... Unlike collagen, elastin does not break down when the meat is cooked, and this is where we get gristle. You get a lot of gristle in cuts of meat that come from the shoulders, legs, and haunches of an animal, like top round and chuck.read more >>