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Author Question: During the aging of beef there is an increase in (Read 135 times)

geoffrey

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on: Aug 1, 2020

Question 1

Connective tissue binds muscle cells together into bundles. The connective tissue that appears to be white contains the protein
◦ actin.
◦ elastin.
◦ myosin.
◦ collagen.

Question 2

During the aging of beef there is an increase in
◦ color.
◦ rigidity.
◦ fat content.
◦ tenderness.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by geoffrey on Aug 1, 2020

essyface1

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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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geoffrey

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

covalentbond

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Reply 3 on: Yesterday
:D TYSM

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