The apparent juiciness of meat is related to"
A) Water holding capacity
B) Amount of fat
C) Amount of exercise in early life
D) A and B
E) B and C
Correct Answer:
Verified
Q5: In grading meat, prime and choice meats
Q6: The connective tissue in fish is:
A) Mycomatta
B)
Q7: The most tender muscle in beef is
A)
Q8: The type of protein food with the
Q9: The connective tissue surrounding the complete muscle,
Q11: Gelatin and elastin are classified as
A) Mucopolysaccharides
B)
Q12: Myofibrils are embedded in the
A) Ground substance
B)
Q13: The main purpose of cooking fish is
Q14: The protein in connective tissue that occurs
Q15: Meats prepared to conform to dietary laws
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