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Grilled chicken fillet Illustration and Icon
Grilled chicken fillet
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A browned, cross-sectioned portion of cooked poultry muscle shows pale fibrous striations, surface grill marks, and light seasoning. The specimen represents skeletal muscle tissue within the musculoskeletal system of birds, specifically Gallus gallus domesticus (chicken). In anatomy and food science, the muscle fibers (myocytes) are depicted as tightly bundled fascicles that function in locomotion in vivo and provide dietary protein ex vivo; grilling denatures myofibrillar proteins and produces Maillard browning on the exterior.
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