What makes a chicken gristle?

Asked by Genesis Lynch

Collagen is a type of connective tissue, meaning it holds together or connects muscle tissue together. Initially very tough, collagen breaks down under heat, giving meat a tender, silky mouthfeel. … Unlike collagen, elastin does not break down when the meat is cooked, and this is where we get gristle.

Claudia Vasquez, BA Contributor
Claudia Vasquez
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