Connective Tissue in the Animal and Ultimately in the Meat

Multiple Choice

Connective tissue in the animal and ultimately in the meat is part of

A) adipose tissue, which acts as the "glue" for muscle fibers.
B) collagen, ATP, and lignin.
C) elastin, which is related to reticulin and holds muscles to tendons.
D) tendons and ligaments and the "glue" that holds muscle cells together.