Question

Fish proteins are more digestible than meat proteins because the amount of connective tissues present is more

Answer 1

The amount of protein in a particular cut of meat will change according to the proportions of lean tissue, bone, and fat.

While the protein content of the fish and meat are each approximately 15% to 20%, there’s less difference among the other factors in fish.

The compositions of fish and meat are alike, and they both have connective tissues and muscle fibers.

In meat, connective tissue binds collectively bundles of fibers within the muscle.

In fish, connective tissues rest mainly in thin sheets that distribute orderly layers of muscle fibers.