Unless lobsters are kept alive to the very last second before cooking, the proteases cause the
A) lobster to become inedible.
B) tail shell to become purple in color when cooked.
C) tail meat to become mushy when cooked.
D) tail meat to become crumbly when cooked.
Correct Answer:
Verified
Q13: The prime biological factor involved in food
Q14: Hot-packed canned foods are heated to at
Q15: Scientists have invented an edible alert sensor
Q16: Checking cracks the skin of a fruit,
Q17: What type of drying technique is used
Q19: The foods most susceptible to food spoilage
Q20: Which of the following products are dried
Q21: Overcooking is avoided in the sous-vide process
Q22: The higher a food's fat content, the
Q23: Based on research, which fresh-cut fruit has
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