Why is there no fascia in cooked chicken?

This is a bit of a misconception! Cooked chicken still has fascia, it's just less noticeable after cooking. Here's why:

* Fascia's nature: Fascia is a type of connective tissue, a tough, fibrous membrane that wraps around muscles, organs, and other tissues. It's naturally tough and chewy.

* Cooking's effect: When you cook chicken, the heat causes the fascia to shrink and tighten, making it less noticeable compared to the raw state. The muscle fibers also contract, making the overall texture of the chicken more compact.

* Still there, just different: Even though it's not as pronounced, the fascia remains present in cooked chicken. It just becomes less noticeable due to the cooking process.

Think of it like this: Imagine a piece of string. When it's raw, it's loose and pliable. When you heat it up, it shrinks and tightens, becoming more difficult to see individually, but still present.

So, while it might seem like cooked chicken doesn't have fascia, it's simply been transformed by the cooking process.