The smallest unit of muscle structure is the
A) Actin
B) Endomysium
C) Myofibril
D) Myofilament
E) Myosin
Correct Answer:
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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)
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,
Q10: The apparent juiciness of meat is related
Q11: Gelatin and elastin are classified as
A) Mucopolysaccharides
B)
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