The type of protein food with the least connective tissue is:
A) Poultry
B) Lamb
C) Beef
D) Pork
E) Fish
Correct Answer:
Verified
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)
Q7: The most tender muscle in beef is
A)
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)
Q13: The main purpose of cooking fish is
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