How do the various treatments applied to meats, including enzymes, salts, acids, and mechanical methods such as grinding or pounding, increase tenderness? Discuss the positive and negative aspects of each.

What will be an ideal response?


See section 7-3.

Nutritional Science

You might also like to view...

Which of the following is true of St. John's Wort?

A. It is used to provide artificial flavor in maple syrup and in teas. B. It is used to increase capacity for mental work and physical activity. C. It is widely used as a mood stabilizer and as an antidepressant. D. It is reported to have estrogen-like effects in some women. E. It increases prolactin levels, which cause an increase in breast milk supply.

Nutritional Science

Prenatal exposure to cigarette smoke can increase the risk of

A) overdue birth. B) increased infant growth. C) sudden infant death syndrome. D) All of these answers are correct.

Nutritional Science

Obesity alone can cause some degree of insulin resistance

Indicate whether the statement is true or false

Nutritional Science

Elizabeth is 90 years of age. Compared to when she was 30 years of age, her ________ now.

A. skin is more elastic B. arteries are less flexible C. stomach secretes more intrinsic factor D. cells require more energy

Nutritional Science