Почему мясо бывает жестким?

Why do some cuts of meat turn out soft and tender with almost no effort, while others require hours of braising? Why is chicken breast white, while beef is red? And is it true that the most tender meat is always the most delicious? In this video, I'll explain how muscle activity during an animal's life affects the taste, color, and texture of meat. We'll discuss collagen and gelatin, fast- and slow-twitch muscle fibers, aerobic and anaerobic metabolism, myoglobin, and why different cuts require different cooking methods. You'll learn: why tough meat can be tastier than tender meat; why some cuts require long braising; why chicken thighs have more flavor than breasts; where does beef's red color come from; how collagen turns into gelatin; why choosing the right cooking method is more important than finding the "best" cut of meat. Meat is former muscle. And to cook it well, it's useful to understand how this muscle worked during the animal's life and what happens to it during cooking.