Ernest G. Martin, Physiology: The Science of the Body
“ In coarse meat there is relatively more connective tissue and less actual muscle tissue than in the finer grades. In every muscle the connective tissue is loose enough to allow body fluid to penetrate among the muscle cells. Blood vessels are also distributed through the mass of the muscles between and among the cells; thus their nutrition is provided for.Although not all muscle cells are exactly equal in power, on the whole the force that muscle can show is the force of one cell multiplied by the number of cells that can join in the pull. A strong muscle must have many cells side by side ”
