The two major categories of proteins in muscles are:
A) Actin and myosin
B) Collagen and elastin
C) Casein and whey
D) Lactalbumen and lactoglobin
E) Myoglobin and oxymyoglobin
Correct Answer:
Verified
Q15: Meats prepared to conform to dietary laws
Q16: Collagen is classified as a
A) Mucopolysaccharide
B) Fibrous
Q17: During rigor mortis, the pH of the
Q18: A rib steak is more tender than
Q19: A yield grade for pork indicates the:
A)
Q21: The pigment denatured globin hemichrome is a
Q22: The psoas major is the:
A) Most tender
Q23: Cured ham slices are sold in the
Q24: Small segments of fish muscle fibers are
Q25: Meat with a predominance of oxymyoglobin in
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