What is marbling? How does it impact the quality of meat?
Marbling is the flecks of fat distributed intermuscularly in meat. It contributes flavor to muscle tissue and enhances the perception of juiciness of meat. Marbling is a quality indicator considered when grading meat products.
You might also like to view...
A 25-year-old man weighs 154 pounds and consumes 2,700 kcalories with 45 grams of protein a day. If two-thirds of the protein comes from animal sources, it may be concluded that he ____
a. ingested his recommended allowance of protein b. needs 8 grams more protein to meet the recommended allowance c. needs 11 grams more protein to meet the recommended allowance d. has exceeded his recommended allowance of protein e. needs 22 grams more protein to meet the recommended allowance
CCK stimulates the release of bile.?
Indicate whether the statement is true or false
Genomics includes the scientific study of complex diseases such as heart disease, diabetes, cancer, and _____
a. celiac disease b. osteoporosis c. anemia d. asthma e. scurvy
When preparing seafood:
a. a general rule of thumb is to bake up to 20 minutes per inch of thickness measured at the thickest diameter of the fish. b. dry heat is the preferred cooking method for shellfish to help retain tenderness and moisture. c. it is important to remember that cooking too long or at too high of a temperature is the most common mistake. d. in a microwave, the "well done rule" should not be observed with shellfish because it is a steaming method.