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Definition choices:
-carryover cooking

Question

Quizplus · Accepted Answer

Carryover cooking refers to the cooking process that continues even after meat has been removed from the heat source, due to residual heat in the meat.

Answer: B
 Intramuscular fat, also known as marbling, refers to the fat that is found within the muscle tissue of meat, as opposed to other types of fat such as subcutaneous fat (under the skin) or visceral fat (around organs).

Answer: C
 Myoglobin is a pigment found in muscle fibers, which gives meat its red color.

Answer: E
 Oxidation of unsaturated fatty acids in meat can cause rancidity, which leads to off flavors and odors in the meat.

Answer: A
 Adipose tissue is the scientific name for fatty tissue in animals.

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