What is the medical name of the membrane between lean and fatty meat?

The membrane between lean and fatty meat is officially known as fascia in medicine.

There are three types of fascia: superficial fascia, middle fascia, and deep fascia.

Superficial fascia is located under the skin, also known as subcutaneous fascia, which is composed of loose connective tissue containing fat, superficial veins, cutaneous nerves, and superficial lymph nodes and lymphatic vessels. The amount of fat varies depending on the body part, gender, and nutritional status. It is commonly used in clinical practice as subcutaneous injection, that is, the liquid medicine is injected into the superficial fascia.

The median fascia refers to the fascia that surrounds the muscles.

Deep fascia is located on the deep surface of the superficial fascia, also known as the fascia propria, and is composed of dense connective tissue that is throughout the body and continuous with each other. Deep fascial encapsulated muscles or muscle groups, glands, large vessels, and nerves form fascial sheaths. Deep fascia of the limbs.

It extends into the muscles and connects with the bones to separate the muscle groups, which is called the muscle septum.

Fascia, 1, the place where this fat and lean meat are connected is not lymph, but a membrane, which protects muscle tissue. So this substance is edible and very safe.

2. The lymphatic system is a component of the vascular system, consisting of lymphocytes, lymphatic vessels, and lymph nodes.

and some non-lymph node lymphoid tissues or organs (such as tonsils.

spleen and thymus). The main function of the lymph glands is to filter and fight off invading viruses and bacteria, and also to produce lymphocytes. Lymphocytes belong to the category of white blood cells.

It is responsible for the body's immune function. Although lymph is all over the body, it is mainly in the armpits, jaws, and thighs, and the lymph on animals is not pure white, but light gray. As lymph belongs to the place where bacteria accumulate, it should not be eaten.

Fatty meat is fat and fat, lean meat is basically protein, the former can grow meat, and the latter can supplement nutrients such as protein.

That is connective tissue, which is composed of pig cells and a large number of interstitial cells, in the form of filamentous fibers, which plays the role of circulating and renewing interstitial fluid. Edible enough. Lymph is lymphoid tissue based on reticular tissue, and the mesh is filled with a large number of lymphocytes and some macrophages, plasma cells, etc.

It is round or oval in shape, usually in diameter, and some are the size of three soybeans. Contains a lot of bacteria and viruses.

The membrane, which is equivalent to the dermis, is generally removed.

These "round red balls" are "lipomas" or "fibroids", and the common people call them "diseases". Although it is "benign", it is still not edible.

No, it must be removed!!

Pustules, which are left behind by injuries in pigs. It is estimated that the pig was hit hard before being slaughtered, or it was filled with water and meat, and there was a lot of water. Don't eat it, it's all pus.

It should be a lymph node, and we all cut it out and then cut it for cooking.

Fascia. Muscles (lean meat) are wrapped in this stuff and have a supporting effect on the muscles. However, it is best to shave off little by little when cooking, otherwise it will affect the taste, which is a bit troublesome.

It is called pork belly.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of pigs, and there are many fatty tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier. Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Pork Sauce, Plum Vegetable Button Meat, Nan Milk Button Meat, Dongpo Meat, Hui Pot Meat, Lu Meat Rice, Melon Meat, Steamed Pork and so on.

Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

Not necessarily when the tenderloin, it may be the hind leg meat, anyway, it's all pork, hehe, the pork belly is a layer of fat and a layer of lean meat so spaced, such meat is more delicious when burned, fat but not greasy...

It's a tenderloin. You can also make braised pork, but it looks good without pork belly.

It's okay to burn it, and it's not bad.

Pork. Some places are also called waist and wrist.

Pork belly, Dongpo meat. It's all right.