Matching
Effect of Temperature on Meat Components:
Premises:
150°F
100°F
120°F
140°F
170°F
Responses:
Connective tissue begins dissolving into a gelatin-like substance, and proteins are densely packed.
Connective tissue shrinks, and more moisture is lost.
Proteins begin to unfold; the meat appears red, soft, and slippery.
Proteins are entirely coagulated, and most of the moisture is lost.
Proteins coagulate and lose water.
Correct Answer:
Premises:
Responses:
150°F
100°F
120°F
140°F
170°F
Premises:
150°F
100°F
120°F
140°F
170°F
Responses:
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