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 head actin together with the products of ATP hydrolysis, performs a power stroke associated with release of hydrolysis products, and detaches from actin upon binding with new ATP. The detached myosin head then hydrolyses ATP, and performs a recovery stroke to restore its initial position. The strokes have been suggested to result from rotation of the lever arm domain around the converter domain, while the catalytic domain remains rigid. Myosin head Muscle contraction is caused by the sliding action of thick filaments over thin filaments of the myofibril. Myosin is a major component of thick filaments and most myosin molecules are