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
Alpha-keratin must be type I, while the other must be type II. Even within type I and II, there are acidic and basic keratins that are particularly complementary within each organism. For example, in human skin, K5, a type II alpha keratin, pairs primarily with K14, a type I alpha-keratin, to form the alpha-keratin complex of the epidermis layer of cells in the skin. Hard alpha-keratins, such as those found in nails, have a higher cysteine content in their primary structure. This causes an increase in disulfide bonds that are able to stabilize the keratin structure, allowing it to resist a