What is the stage when weight loss meat becomes soft

The softening of meat during weight loss is usually an intermediate stage of fat breakdown, indicating that subcutaneous adipose tissue is being consumed. This phenomenon may occur in the middle stage of weight loss and is related to water loss, decreased muscle glycogen, and reduced fat cell volume. When fat is broken down, triglycerides are hydrolyzed into free fatty acids and glycerol, leading to a temporary decrease in adipocyte filling and a softer texture. This stage is often accompanied by slight skin laxity, especially in fat accumulation areas such as the waist, abdomen, and thighs. With continuous exercise and dietary control, fat cells further shrink, connective tissue gradually tightens, and the body surface gradually returns to tightness. Some populations may experience temporary weight fluctuations, which are related to the metabolic processes after the release of fatty acids into the bloodstream. In rare cases, rapid muscle loss can also lead to tissue softening, commonly seen during excessive dieting or insufficient protein intake. At this time, there may be symptoms such as fatigue and decreased metabolic rate, and weight loss strategies need to be adjusted in a timely manner. Partial endocrine disorders such as thyroid dysfunction may also lead to abnormal fat metabolism, but are often accompanied by other typical symptoms.

It is recommended to cooperate with impedance training to help maintain muscle mass, ensuring a daily protein intake of 1.2-1.6 grams per kilogram of body weight, and consuming high-quality protein sources such as chicken breast, shrimp, tofu, etc. Proper supplementation of vitamin C can help with collagen synthesis and improve skin elasticity. If there is no trend of skin tightening for more than a month, or if there are abnormal symptoms such as edema and fatigue, it is necessary to consult a nutritionist or endocrinologist.