The most tender muscle in beef is
A) Loin
B) Tenderloin
C) Semi-tenderloin adductor
D) A and C
E) B and C
Correct Answer:
Verified
Q2: Enzymes sprinkled on the surface of meat
Q3: During rigor, a chemical change in color
Q4: The protein that may affect tenderness if
Q5: In grading meat, prime and choice meats
Q6: The connective tissue in fish is:
A) Mycomatta
B)
Q8: The type of protein food with the
Q9: The connective tissue surrounding the complete muscle,
Q10: The apparent juiciness of meat is related
Q11: Gelatin and elastin are classified as
A) Mucopolysaccharides
B)
Q12: Myofibrils are embedded in the
A) Ground substance
B)
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