Meat stored energy into muscle power. The two most abundant myofibrillar proteins, myosin and actin, are responsible for the muscle's overall structure. The remaining protein mass consists of connective tissue (collagen and elastin) as well as organelle tissue. Fat in meat can be either adipose tissue, used by the animal to store energy and consisting of "true fats" (esters of glycerol with fatty acids), or intramuscular fat, which contains considerable quantities of phospholipids and of unsaponifiable constituents such as cholesterol. Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. When myoglobin is
Elastin glycine and proline, which form mobile hydrophobic regions bounded by crosslinks between lysine residues. Multiple transcript variants encoding different isoforms have been found for this gene. Elastin's soluble precursor is tropoelastin. The characterization of disorder is consistent with an entropy-driven mechanism of elastic recoil. It is concluded that conformational disorder is a constitutive feature of elastin structure and function. Deletions and mutations in this gene are associated with supravalvular aortic stenosis (SVAS) and the autosomal dominant cutis laxa. Other associated defects in elastin include Marfan syndrome, emphysema caused by α-antitrypsin deficiency, atherosclerosis, Buschke-Ollendorff syndrome, Menkes syndrome, pseudoxanthoma elasticum, and Williams