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Author Question: How may a beef rib steak and a pork loin center chop be distinguished from each other? (Read 86 times)

Caiter2013

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on: Aug 1, 2020

Question 1

Heating produces many changes in meat. Which of the following is NOT among these changes?
◦ Some fat melts
◦ Proteins are denatured and may coagulate
◦ Water-holding capacity increases in muscle proteins
◦ Weight of the meat decreases due to both drippings and volatile losses

Question 2

How may a beef rib steak and a pork loin center chop be distinguished from each other?
◦ Pork is a darker color, larger portion, and coarser texture than beef.
◦ Pork is a lighter color, smaller portion, and finer texture than beef.
◦ Beef is a lighter color, larger portion, and coarser texture than pork.
◦ Beef is a darker color, smaller portion, and finer texture than pork.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by Caiter2013 on Aug 1, 2020

ultraflyy23

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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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Caiter2013

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)

raili21

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Reply 3 on: Yesterday
:D TYSM

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