The fat content of meat varies with
a. the source animal's genetics and age.
b. the source animal's diet and exercise.
c. the cut of the meat.
d. all of the above
Question 2
You cooked a beautiful cut of meat from the shoulder of a steer and now, as you are sitting down and eating dinner, you feel small, rubbery bits in your mouth as you chew your meat. Why is this affecting the tenderness and your enjoyment of this piece of meat?
a. The shoulder cut should have been cooked by a moist-heat cookery method.
b. The shoulder cut should have been cooked by a dry-heat cookery method.
c. You neglected to remove the collagen before cooking.
d. You neglected to remove the elastin before cooking.
e. You neglected to remove the reticulin before cooking.
Nitrogen content of live and dead leaves
Animal & plant cells
Animal Cell
Animal Extinction
Genetics Question and Answers
Examples of animal reproduction.