During rigor mortis, the pH of the carcass:
A) Rises abruptly to 9.0 before dropping
B) Decreases as sodium carbonate forms
C) Drops as lactic acid forms from glycogen
D) Drops as glycogen is formed from lactic acid
E) None of these
Correct Answer:
Verified
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
Q16: Collagen is classified as a
A) Mucopolysaccharide
B) Fibrous
Q18: A rib steak is more tender than
Q19: A yield grade for pork indicates the:
A)
Q20: The two major categories of proteins in
Q21: The pigment denatured globin hemichrome is a
Q22: The psoas major is the:
A) Most tender
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