Meat tenderness is affected by factors such as a. the muscle ...

[savannahhooper]

Meat tenderness is affected by factors such as
 a. the muscle from which it came.
  b. age and fat content.
  c. enzymes, salts, and acids.
  d. mechanical and electrical treatments.
  e. preparation times and temperatures.
  f. all of the above answers are correct
  Indicate whether the statement is true or false

Question 2

Which of the following is not found in meat?
 a. high-quality protein, fat, and some B vitamins
  b. about 75 percent water
  c. iron, zinc, copper, phosphorus
  d. soluble and insoluble fiber

[moormoney]

Answer to Question 1

f

Answer to Question 2

d

[savannahhooper]

TY

[moormoney]

You're welcome