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Author Question: In grading meat, prime and choice meats have fat deposited within the muscle as (1) collagen, (2) ... (Read 35 times)

nummyann

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on: Aug 2, 2018
In grading meat, prime and choice meats have fat deposited within the muscle as
 
  (1) collagen, (2) ground substance, (3) marbling, (4) sarcolemma, (5) subcutaneous fat.

Question 2

Compounds that may form during caramelization of sugar include
 
  (1) starch, (2) glycogen, (3) maltose, (4) aldehydes and acids, (5) 1 and 4.


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cswans24

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Reply #1 on: Aug 2, 2018
Answer to Question 1

3

Answer to Question 2

4
135l Corn syrup is (1) pure glucose, (2) maltose, glucose, and polymers of maltose, (3) glucose and sucrose, (4) cornstarch, (5) none of these.
2


nummyann

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Reply 2 on: Aug 2, 2018
Excellent

bblaney

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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