Final answer:
The muscle's ability to retain water during external forces is known as water-holding capacity, influencing meat juiciness and tenderness. This is interconnected with the tissue's elasticity and other muscle properties that support muscular function.
Step-by-step explanation:
The ability of the muscle to retain water during external forces is known as its water-holding capacity. This property is significant because it affects the texture and quality of meats, which is particularly relevant in food science and cooking. Muscles that have high water-holding capacity tend to be juicier and more tender. This is related to the connective tissues like the endomysium, which is a loose, well-hydrated tissue covering each muscle fiber and assists in this capacity. When muscles are subjected to external forces, such as cooking, they lose some water but the ability to retain water determines their final quality.
Moreover, muscle tissue characteristics such as elasticity, contractility, and extensibility play vital roles in muscle movement and function. Elasticity, for example, is the muscle's ability to return to its original length after being stretched, ensuring proper muscle function.