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
Myosin the retina and cochlea. Myosin IV has a single IQ motif and a tail that lacks any coiled-coil forming sequence. It has homology similar to the tail domains of Myosin VII and XV. Myosin V is an unconventional myosin motor, which is processive as a dimer and has a step size of 36 nm. It translocates (walks) along actin filaments traveling towards the barbed end (+ end) of the filaments. Myosin V is involved in the transport of cargo (e.g. RNA, vesicles, organelles, mitochondria) from the center of the cell to the periphery, but has been furthermore shown to act