1
Q
minimun internal temp- beef pork etc.
A
145 F
2
Q
minimum internal temp - ground meat
A
160 F
3
Q
minimum internal temp - Pourtry
A
165 F
4
Q
Wholesome meat act
A
meat fit for human consumption
5
Q
What increase tenderness by increasing water holding capacity
A
acid aging and salt
6
Q
Connective muscle in meat
A
collagen and elastin
7
Q
resistance to heat: collagen
A
not, become gelatin tender
8
Q
resistance to heat elastin
A
yes
domain1
flashcards
Decks in class (13)
# Cards
