The elastin in meat can be broken down by __________.
A) acid
B) enzymes
C) long, slow cooking in the presence of moisture
D) none of these
Correct Answer:
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Q13: Adding fat to the surface of a
Q14: Beef brisket has a coarser texture than
Q15: Which of the following is true about
Q16: Collagen is _, and elastin is _.
A)
Q17: The collagen in meat can be broken
Q19: Meat containing elastin can be tenderized by
Q20: Which of the following statements is false
Q21: Which of the following is naturally tender
Q22: Which of the following types of meat
Q23: Which of the following is the
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