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Author Question: The connective tissue in meat cuts may usually be adequately tenderized by (Read 82 times)

Mr3Hunna

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on: Aug 1, 2020

Question 1

The color of fatty tissue in beef changes with the age of the animal. In older animals it becomes
◦ beige.
◦ white.
◦ yellow.
◦ greenish.

Question 2

The connective tissue in meat cuts may usually be adequately tenderized by
◦ cooking with moist heat.
◦ blade tenderizing or thinly slicing.
◦ cooking in the microwave oven on high power for a short period of time.
◦ both A. and B.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by Mr3Hunna on Aug 1, 2020

leahchrapun

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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Mr3Hunna

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Reply 2 on: Aug 1, 2020
Wow, this really help

cassie_ragen

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Reply 3 on: Yesterday
Excellent

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