What cooking property is associated with elastin in connective tissue?

Elastin, a component of connective tissue found in various meats, is known for its heat resistance. Unlike collagen, which breaks down and becomes tender when cooked, elastin does not significantly change its structure or soften under heat. This property makes it particularly challenging to tenderize through conventional cooking methods, as it remains intact even at high temperatures.

In culinary contexts, understanding the behavior of elastin is important for preparation methods. For instance, meats that contain a higher concentration of elastin may require alternative cooking methods, such as slow cooking or braising, where the prolonged exposure to heat can help to break down surrounding connective tissues rather than affecting the elastin itself.

The other options do not apply to elastin. It does not particularly enhance flavor or retain moisture in the same way that other components in meat might. Therefore, recognizing the unique heat-resistant characteristic of elastin is crucial for properly preparing and cooking certain cuts of meat.