When you've got the option, go for steaks that are 1 to 1 1/2 inches thick. That extra depth gives you a greater margin of error when you're grilling and prevents the steaks from drying out. Season your steaks with coarse salt at least 45 minutes before grilling, and ideally a day ahead. This gives time for the salt to absorb into your beef, where, like a brine, it helps the muscle tissues retain moisture. The longer you cook your steak, the more its proteins will contract.
extracellular fluid. all of the body fluid lying outside the cells. Includes intravascular fluid or plasma and the interstitial fluid. That part of the extracellular fluid that is in special cavities which have special characteristics, e.g. synovial fluid, urine, aqueous humor of eye, are called transcellular fluids.extracellular matrix. the network of proteins and carbohydrates that surround a cell or fill the intercellular spaces.ll of the body fluid lying outside the cells. Includes intravascular fluid or plasma and the interstitial fluid. That part of the extracellular fluid that is in special cavities which have special characteristics, e.g. synovial fluid, urine, aqueous humor of eye, are called transcellular fluids. extracellular matrix.
The synovial membrane is variable but often has two layers. 1  The outer layer, or subintima, can be of almost any type of connective tissue â fibrous (dense collagenous type), adipose (fatty; e.g. in intra-articular fat pads) or areolar (loose collagenous type).