Marbling refers to flecks of fat within the muscle and enhances tenderness of meat.
Correct Answer:
Verified
Q43: Upon slaughter, the pH of the muscle
Q44: Fish fibers are called myotomes which are
Q45: The changes that occur in collagen during
Q46: Adding soy protein to ground beef increases
Q47: The meat fat influences the flavor of
Q49: Elastin is the connective tissue that is
Q50: The change occurring in elastin during braising
Q51: Muscle contraction involves the shortening of the
Q52: ATP catalyzes formation of actomyosin from actin
Q53: Meat is packaged in an oxygen permeable
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents