Why poultry is more tender than meat?

It's not entirely accurate to say that poultry is *always* more tender than meat. While poultry tends to be more tender than red meat like beef or lamb, there are many factors that influence the tenderness of both poultry and meat.

Here's a breakdown of why poultry might be perceived as more tender:

1. Muscle Structure:

* Poultry has a higher percentage of "white meat" fibers: These fibers are shorter and finer than the "red meat" fibers found in beef, lamb, and pork. This makes them more tender because they contain less connective tissue.

* Red meat has more connective tissue: Connective tissue, like collagen, is tough and chewy. It needs longer cooking times to break down and tenderize.

2. Cooking Methods:

* Poultry is often cooked at lower temperatures and for shorter times: This prevents the muscle fibers from toughening up.

* Red meat often requires longer cooking times to break down connective tissue: This can lead to a tougher texture if not done properly.

3. Animal Age and Activity:

* Younger animals tend to have more tender meat: This is true for both poultry and red meat. Older animals have more developed muscles, which means more connective tissue and potentially a tougher texture.

* Highly active animals tend to have tougher meat: This is because their muscles have more protein and connective tissue.

4. Other Factors:

* Breed: Some breeds of poultry and red meat are naturally more tender than others.

* Diet: The animal's diet can also affect the tenderness of the meat.

* Storage: Proper storage and handling can also influence the tenderness of meat.

In conclusion: While poultry generally tends to be more tender than red meat, there are many factors that can influence the tenderness of both. The key is to choose the right cut, prepare it properly, and cook it to the perfect temperature to achieve a delicious and tender result.