Why does the color of meat vary among animals and individual muscles? What is a meat pigment? Explain the effect of oxygen and heat on the color of red meat. How do nitrites affect color? Why is this knowledge important to us in the food business?
What will be an ideal response?
See section 7-2.
Nutritional Science
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A hormone that is related to the amount of body fat is:
a. insulin. b. lipase. c. estrogen. d. leptin.
Nutritional Science
The temperature range between ______ and _______ supports the most rapid bacterial growth.
A. 0 F; 65 F B. 25 F; 100 F C. 40 F; 135 F D. 55 F; 212 F
Nutritional Science
Most adults who drink consume moderate amounts of alcohol
a. True b. False Indicate whether the statement is true or false
Nutritional Science
________ is a source of sucrose.
A. Fat-free milk B. Beef liver C. Sugar cane D. Egg white
Nutritional Science