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Author Question: Warmed-over meat flavor is an example of _____. a. the Maillard reaction b. protein coagulation ... (Read 66 times)

asmith134

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on: Aug 19, 2018
Warmed-over meat flavor is an example of _____.
 a. the Maillard reaction
  b. protein coagulation
  c. fatty acid oxidation
  d. none of the above answers is correct

Question 2

During cooking, at what temperature does connective tissue shrink while moisture is lost and the meat appears pinkish-brown and visibly loses juices?
 a. 100 degrees F
  b. 120 degrees F
  c. 140 degrees F
  d. 150 degrees F
  e. 170 degrees F


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Jevvish

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Reply #1 on: Aug 19, 2018
Answer to Question 1

c

Answer to Question 2

c


asmith134

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Reply 2 on: Aug 19, 2018
Great answer, keep it coming :)

31809pancho

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

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