The term green meat refers to meat that is
A) low grade meat.
B) spoiled meat that has developed mold.
C) meat that is not aged or softened enough.
D) meat that is aged in a vacuum pack.
Correct Answer:
Verified
Q1: About 75 percent of muscle tissue, or
Q2: A federal inspection stamp on a cut
Q3: The most popular grade of fresh beef
Q5: Tenderness in cooked meat is determined by
Q6: The doneness of broiled or grilled steaks
Q7: Larding is
A) interior fat that occurs naturally
Q8: Browning meat at a high temperature before
Q9: The correct order of the components
Q10: Meat shrinkage-caused by moisture loss during the
Q11: _ is the main source of flavor
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