Elastin is a structural protein found in connective tissues, particularly in parts of meat like tendons, ligaments, and certain cuts that are less tender. Unlike collagen, which can be broken down into gelatin through slow cooking methods, elastin is highly resistant to both heat and enzymatic breakdown, making it one of the toughest components in meat.
In cooking, elastin presents a challenge because it does not soften significantly during cooking. As a result, cuts of meat with a high elastin content, such as those from older animals or certain muscle groups, are generally less desirable for quick-cooking methods. Instead, these cuts are better suited for long, slow cooking techniques like braising or stewing, where the collagen can be broken down, but the elastin remains largely intact. In some cases, mechanical tenderizing methods or meticulous trimming to remove elastin-rich areas are used to improve the overall texture of the meat.