Answer :
To determine which statement about meat tenderness is true, we need to explore each option's relationship with meat tenderness.
Muscles used for structural support are less tender than muscles used for locomotion. - This statement is FALSE. Muscles used for locomotion, such as those in the legs and shoulders, are typically less tender because they contain more connective tissue due to the muscle activity and strength required for movement. In contrast, muscles used for structural support, which are less active, tend to have less connective tissue and are therefore more tender.
Mechanically disrupting muscle structure decreases the tenderness of meat. - This statement is FALSE. Mechanical disruption methods, such as pounding, grinding, or using a meat tenderizer, actually increase meat tenderness by breaking down muscle fibers and connective tissues, making the meat easier to chew.
Higher levels of connective tissue in the meat are associated with less tender meat. - This statement is TRUE. Connective tissue, mainly collagen, contributes to the toughness of meat. The more connective tissue present, the tougher the meat will be. This is because connective tissues are responsible for holding the muscle fibers together, and excessive amounts can make it difficult to chew.
Aging beef cattle before they are slaughtered yields more tender meat. - This statement is FALSE as stated. Aging meat (also known as meat aging) generally refers to the process of allowing meat to rest under controlled conditions after slaughter, not before. When done post-slaughter, it enhances tenderness by allowing natural enzymes to break down muscle fibers and improves flavor.
Therefore, the true statement regarding meat tenderness is: 3) Higher levels of connective tissue in the meat are associated with less tender meat.
